OMG I've read this entire thread and my eyes are bleeding! I haven't started my Fontana Merlot yet - wanted to read everything - but plan on doing it today. Will only add 1 pound of the current puree in the primary and oak and 1 tsp tannin in the secondary. I don't have a 5 gallon carboy :(...
It is a 3 lb 1 oz can of Vintner's Harvest Black Currant Puree. I did not read every word of this thread. That's why I am confused as to WHEN to add the fruit. I guess I have to spend a day reading. Thanks!
I have a Fontana Merlot kit. I want to add a can of Current fruit puree and maybe some home grown black raspberries. I want to make it out to 6 gallons. Should I add the fruit and puree at primary or secondary fermentation? What happens with each?
Thanks for any help!
I have a cheap merlot kit and I want to add black raspberries to the initial ferment. I'll put them in a mesh bag and squeeze out the juice as it perks. I don't want it to be sweet but thinking I may have to add a little more sugar to counter the tartness of the berries. Any advice?
I am an avid DB maker and so excited I bought a new carboy! BUT It is a 7 gallon carboy - not a 6 gallon. Can't return it as I bought it several hours away from my house. Any suggestions????
Signed up and hope I win:
Cru Select Italian Valpola Ripassa 16 L Wine Kit
I can't get Cru Select around here, so would love to try something different!
I spiced a batch of DB with cinnamon and cloves but it is too much. I added ginger to a bottle and it is really good. Now I have to open all my bottles to drop in a piece of candied ginger. My question is - can I re-use my corks or must I use new ones? Any thoughts?