knockabout
Member
Oh help please! I have a Mosti Mondiale Cabernet (no grapes no skins 6gallons kit made into 6 gal.) that has been bulk aging -it was my first kit wine done in January. I thought taste would improve. I followed instructions but added some tanninlast month, big improvement there. The wine is still lacking in body and no complexity and not so yummyblah just blah blah. Rather than creating 6 gallons of sangria (and admitting defeat) can I try to save this by adding raisins now? I can chop and add 1 lb of dark raisins, and let it bulk age some more. Is this ok to do post stabilization? Will I have to add K+ sorbate again? will it save my friends the horror of 3 gallons sangria? What do you all think?
Thanks for thoughts opinions and advice!
Kim
Thanks for thoughts opinions and advice!
Kim