Airplanedoc
Senior Member
- Joined
- Jan 4, 2011
- Messages
- 218
- Reaction score
- 1
I have made a few batch's of welches white grape peach wine. I generally follow the recipe found here but I use the bottled juice instead of frozen concentrate. I have always got rave reviews from this wine. I am currently getting ready to make a 3 gal batch (the only currently empty carboy).
I found a 1 lb box of golden raisins in the pantry, I am thinking about adding them to give a little more body/flavor. Has anyone done this? Is this a bad idea?
I understand that i need to chop the raisins, soak/rinse in hot water and bag them. The recipe already has pectic enzyme in it, should I add some more? Is this a bad idea? Do I leave them in the whole time the juice ferments?
Thanks in Advance
AD
I found a 1 lb box of golden raisins in the pantry, I am thinking about adding them to give a little more body/flavor. Has anyone done this? Is this a bad idea?
I understand that i need to chop the raisins, soak/rinse in hot water and bag them. The recipe already has pectic enzyme in it, should I add some more? Is this a bad idea? Do I leave them in the whole time the juice ferments?
Thanks in Advance
AD