ou8amaus
Member
- Joined
- May 12, 2013
- Messages
- 295
- Reaction score
- 76
I have almost strictly done kit wines in the past, apart from a growing stock of db (up next is blueberry, very excited). My results since joining this site have improved remarkably (aiop, aging, various tweaks... etc) Your feedback/knowledge has always been amazing, and so I seek it again. This summer I bought a lug of merlot grapes, had them crushed and de-stemmed, and then I froze them in 6x 6lbs freezer Ziploc. My plan was to add 1 bag to a low end kit and see what changes it would bring. I am hoping for a little more body, more tannins, more complexity, and a reduction of kt. My question is how best to proceed? Do I thaw the fpack in the fridge and then add it, or should o add it directly the the reconstituted jus and then either pitch the yeast or wait 24 hours before pitching? I would like to keep the fpack in the primary for as long as safely possible to maximize extraction, and I plan on running a control batch side by side. My real hope is that this shows enough promise that I take it to the next level and try it with mid range kits. Sorry for being so long winded... so has anyone tried this, does anyone have any suggestions ? As always your comments are really appreciated!
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Sent from my LG-D801 using Wine Making mobile app