uNoGotluck
Junior
- Joined
- Oct 21, 2013
- Messages
- 4
- Reaction score
- 0
Hi! I apologize ahead of time for the long post. I recently started making fruity wine at home and just finished drinking all from my first batch. For my second batch, I tried my luck at making some Dragon Blood Skeeterpee, http://www.winemakingtalk.com/forum/f68/dragon-blood-15-days-31996/[1] . Unfortunately the recipe tells me to cycle through 6lbs of frozen fruit during the fermentation using a mesh bag, but I only had a glass carboy with the thin bottlenecks and could not effectively make it work. (Cursed thing wouldn't fit!) The wine turned dry before i even use a third of the fruit and I've now already racked and added the K-meta, and potassium sorbate. Now i'm thinking of waiting a few days for the yeast to die out, adding the rest of the fruit, letting the juice soak with the wine, (essentially backsweetening it), rack it and add my clearing agent and maybe some sugar if needed?
Thoughts?
Thoughts?