Just-a-Guy
Junior Member
- Joined
- Nov 5, 2014
- Messages
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This is going to seem like a really dumb question, but I gotta try, maybe someone has relevant experience.
I have an apricot wine in secondary (made from two 96 oz Vintner's Harvest cans, for a 5 gal batch). Seems one of my biggest challenges so far (with these mostly fruit wines - 10 batches under way now) is figuring out how to eliminate head space when racking. I keep coming up a little short, even with trying to increase the volume in my primary (will try even more next time).
So this apricot will be ready to rack and degas soon (is slowly clearing in secondary), and I will again confront the "topping up" problem. So... on a wild hair, I bought a bottle of "apricot brandy" from my local wine store (owner looked at me like I was nuts, he knows my tastes). Got it home and opened it and tried a wee bit.
That may actually be the most horrendous liquid I've ever put in my mouth.
So, my question is, do you have any idea how this will work in an apricot wine for using maybe a cup or two to top up a 5 gal batch? I realize the taste of just about anything will dissipate and mix into the larger liquid, and the taste of the wine so far is quite good. Any other suggestions for topping up this wine?
TIA,
JAG
I have an apricot wine in secondary (made from two 96 oz Vintner's Harvest cans, for a 5 gal batch). Seems one of my biggest challenges so far (with these mostly fruit wines - 10 batches under way now) is figuring out how to eliminate head space when racking. I keep coming up a little short, even with trying to increase the volume in my primary (will try even more next time).
So this apricot will be ready to rack and degas soon (is slowly clearing in secondary), and I will again confront the "topping up" problem. So... on a wild hair, I bought a bottle of "apricot brandy" from my local wine store (owner looked at me like I was nuts, he knows my tastes). Got it home and opened it and tried a wee bit.
That may actually be the most horrendous liquid I've ever put in my mouth.
So, my question is, do you have any idea how this will work in an apricot wine for using maybe a cup or two to top up a 5 gal batch? I realize the taste of just about anything will dissipate and mix into the larger liquid, and the taste of the wine so far is quite good. Any other suggestions for topping up this wine?
TIA,
JAG