I'm about to purchase the EP Amarone and although I haven't ordered it yet, I'd like to know if you get both the GP and raisins? Are there precautions on using both or do I need to pick one or the other? I'm concerned a bit by the additional sugar in the primary fermentation stage. Has anyone used both, and was there any adjustment that was necessary? Does this affect the SG?
Secondly: I really like big red varietals and particularly love a buttery follow up. I know thatsome malalactic fermentation happens naturally in a Chardonnay,and I think it happens toa lesserdegree in reds,and therefore less noticeable. I don't want to take therisk of stirring up "gross" lees and leaving the must on the "gross" longerbecause I'm not experienced enough to know whenenough is enough. I've been told that adding a banana is the way to get the "butter" in a red. If that's the case, how much do I add and,,,once again,,,, do I need to be concerned about the additional sugar if a banana is added tothe primary fermentation. Still wondering if the SG is affected.
I would never "toy" with a Barolo, Amarone,or any other big red varietalby addingsome type of flavoring,but I would play with a Merlot. I also would like to get more vanilla insome ofthe lesserreds.Will Med toast French oak accomplish this? Sorry,,,,,,,,, I have more questions than I should attempt to put on this post. Anyone willing to spend some time on these questions?
Secondly: I really like big red varietals and particularly love a buttery follow up. I know thatsome malalactic fermentation happens naturally in a Chardonnay,and I think it happens toa lesserdegree in reds,and therefore less noticeable. I don't want to take therisk of stirring up "gross" lees and leaving the must on the "gross" longerbecause I'm not experienced enough to know whenenough is enough. I've been told that adding a banana is the way to get the "butter" in a red. If that's the case, how much do I add and,,,once again,,,, do I need to be concerned about the additional sugar if a banana is added tothe primary fermentation. Still wondering if the SG is affected.
I would never "toy" with a Barolo, Amarone,or any other big red varietalby addingsome type of flavoring,but I would play with a Merlot. I also would like to get more vanilla insome ofthe lesserreds.Will Med toast French oak accomplish this? Sorry,,,,,,,,, I have more questions than I should attempt to put on this post. Anyone willing to spend some time on these questions?