Tnuscan
Tnuscan=Tennesseean
- Joined
- Mar 25, 2012
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- 975
- Reaction score
- 329
I use Zante Currants and Raisins for body in the primary. This week I racked the wine and was about to discard the currants, and the sediment as usual. However I noticed the currants and separated them from the oak chips. Upon close inspection, I realized they were very discolored and Swollen. I placed several in my mouth and chewed, (expecting to have to spit them out for becoming nasty), but was surprised that they tasted good. The inside had not been touched by the yeast, only the outside had. Now I'm thinking, I'm going to slice them before putting them in. Since grapes are crushed, why do we not crush or break open the raisin or currant? Or was this just a strange occurrence ? I racked at 1.004 into carboy.
Please give me your thoughts and opinions or experience. Thanks.
Please give me your thoughts and opinions or experience. Thanks.
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