Not sure if I would caterogize this as a blender but it might be. When I make skeeter pee I use a slurry from either elderberry or muscadine and it is usually a quart and a half of slurry and you get a faint taste of elderberry or muscadine depending on which I used. When I make elderberry wine, when it is time to take out the berries, I put them a primary and make a seconds using Niagara juice instead of water.
So here is my thought, today I racked all the muscadine into glass. I have one gallon of noble slurry, 3/4 gallon of muscadine red slurry and 1 3/4 gallon of bronze/Carlos slurry. I have a Niagara concentrate in the frig that will make five gallons of wine. I am thinking of taking the noble and muscadine red add it to 2 1/2 gallons of the Niagara, and take the bronze/Carlos and add it to the other 2 1/2 gallons of Niagara. I'm thinking I won't get a strong flavor of the muscadines as I do with the elderberries in the seconds but it should be stronger than the slurry I make for skeeter pee. I'm thinking this is going to be an interesting experiment!
Damn it Larry, just when I get to a point when I say I've done enough someone has o throw me a curve ball. Blackberry and Niagara sounds real good, and I have a buddy begging me to go to Walkers with him.
When in the wine making process is the best time to blend? Is there an advantage to do so before stabilization? During bulk aging? I have two WE batches underway, one in secondary, one finishing primary, I can blend now or wait. What are your experiences and is there any science on the best moment to blend? If it matters, the two varietals are Montepulciano and Sangiovese.