Julie
Senior Member
- Joined
- Dec 4, 2009
- Messages
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Going into the corner early today eh..........
I think he is on a roll, he started getting into trouble last night and apparenty he is still going strong.
Going into the corner early today eh..........
Mike & Julie,
....
Julie, did you go to fat jimmies yet?
Daryl
Mike,
do primary in a bucket (lay lid on top). Let it go dry and rack to 6 gal carboy. You should not have much over. Put that in a 750ml or 1.5ltr. Add MLF to carboy and let it sit W/O meta for 2-3 months. Then rack and add mets.
Not as long as the overall SO2 level is below what the MLB can withstand. It varies by culture.
May I ask why you would want to put raisins in with Carmenere? The flavor profile just does not go together IMHO. You would be better off with a CC Cab Sauv Grape Pack or just adding in some Tancor Grand Cru down the road if you need more mouthfeel, etc.
Most commercial wines are made without the use of sorbate so that shouldn't be a problem. If it is a red, chances are very high that no sorbate was used, so no problem.
Does anyone else have any thoughts as to whether or not I should add rasins to the primary for the Carmenere juice bucket. I believe a couple of guys on the FVW forum thought it might be a good idea. I can't get Cab grape skins.
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