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Adding wine to primary ferment

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harrymf

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On watching YouTube their was someone doing a kit but instead of using water he used wine to fill up bucket to desired level.
was just wondering if anybody has tried it .
also what to expect good or bad finished wine
 

sour_grapes

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That seems like a formula to wind up with fairly high ABV (assuming it would ferment). The problem gets worse for smaller (i.e., more concentrated) kits. If my back-of-the-envelope estimates are right, and assuming a large (16 liter) kit, the enhancement in ABV would be a factor of 1.3. That is, if the kit "should be" 13% ABV, your procedure would result in a 17% ABV final product.

I would wager the result would be palatable, if somewhat expensive.
 

harrymf

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It was a 18ltr kit with grape skins, he added old vine zif
To cab sav kit.
it seemed more of a experiment he seems to be be trying for more body.
never really drifted from instructions myself just wondered what result might be.
hopefully he will do a update
 

sour_grapes

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An 18 L kit means, I think, 16 L of juice and 2 L of skins. So my calculation was the right one.

Interesting experiment. I, too, will be curious about the results.
 

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