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Mixing liquer in to add flavor??

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bein_bein

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I just had some raspberry liquer that tastes GREAT! I am wondering if I could add some to my blueberry wine once it clears, maybe a day or two before I bottle it. I'll wait and see what the flavor of the blueberry is , but I think the flavors would compliment each other nicely. I'd like to add a little of the liquer just for flavoring. Anyone see any problems that might arise from that??
Thanks in advance!!
Brian
 

Luc

Dutch Winemaker
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YOU are the winemaker.
So You and nobody else decides what you like
and what you want.

Having said that I admit I have added black currant syrup
to a blackberry wine a friend of mine made a few years ago.
http://wijnmaker.blogspot.com/2007/12/het-gaat-toch-om-de-smaak-taste-is-all.html

Just be aware that your wine when finished is in a
delicate balance.
Adding anything to it might disturb that balance.

So adding liquor to a wine might cause it to become cloudy.
I therefore would suggest to add the liquor a week or two before
bottling to see if any cloudiness might settle out.

Luc
 

Sacalait

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I'd suggest taking a small wine sample and add your liquor to it sparingly and recording each step as you go. It's better to ruin a small sample rather that the entire batch.
 

bein_bein

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I'd suggest taking a small wine sample and add your liquor to it sparingly and recording each step as you go. It's better to ruin a small sample rather that the entire batch.
Sounds like a good idea. I have a 2 liter for topping off that I can experiment with. Thanks guys!
 

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