Has anyone tried blending prior to fermentation? For example taking 2 5-gal cabernet buckets and a merlot?
If so, how did it turn out?
I know it would be ideal to ferment separately and blend to taste, but squeezing out 3 gallons from a single must pail and trying to coax it into a small enough carboy and having enough to top up with rackings may not be feasible.
At least with 2-3 buckets I can fill a 5-6 gallon carboy with some left over for topping up.
If so, how did it turn out?
I know it would be ideal to ferment separately and blend to taste, but squeezing out 3 gallons from a single must pail and trying to coax it into a small enough carboy and having enough to top up with rackings may not be feasible.
At least with 2-3 buckets I can fill a 5-6 gallon carboy with some left over for topping up.