WildSeedGrrrl
Senior Member
- Joined
- Feb 21, 2009
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- 199
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So I'm thinking of porting one of my wines. It's in the secondary and has fermented to dry but not cleared. I was wondering if I have to wait until it clears to add the brandy or if I can just add it now. The second part to that question is whether or not it will clear on its own?
I have only read about the porting of wine and I can't figure out if the writers assume that someone would wait until it cleared so they didn't add that as a step or not. I have that book by alison crowes, the columnist from Winemaker. That baby is chock full of interesting facts and advice. The best little reference book I've run across.
WSG
I have only read about the porting of wine and I can't figure out if the writers assume that someone would wait until it cleared so they didn't add that as a step or not. I have that book by alison crowes, the columnist from Winemaker. That baby is chock full of interesting facts and advice. The best little reference book I've run across.
WSG