I'm making a 30 gallon barrel of Zin, fermented dry/mlf and 5 gallons of Zin port (7 brix, 20% abv via brandy). I wanted to bottle a case of Zin that is a little on the sweet side. I would like to add 5-10% of the port to the wine and bottling it. I'm a bit concerned about feeding viable yeast sugar and having them come alive and reproducing, causing a bad result in the bottle.
My thought was to blend a few gallons and keep it in a topped off carboy under airlock for 3 months, before bottling. Do you think this will sufficiently reduce the risk of bottle bombs?
My thought was to blend a few gallons and keep it in a topped off carboy under airlock for 3 months, before bottling. Do you think this will sufficiently reduce the risk of bottle bombs?