I just picked up a Mosti Fresco Barolo yesterday. This morning it is fermenting away. I was thinking about adding raisins or currants to this, based upon what I have read in some forums. Just wanted to geta few moreopinions on it. Do I use regular sunmaid raisins? How much should I use for a 6+ gallon bucket?
I am going to oak after it's in the carboy - I think with Medium French, unless the Hungarian is a better option... I know it is all in personal preference.
Just looking for opinions on what has worked for anyone else.
I am going to oak after it's in the carboy - I think with Medium French, unless the Hungarian is a better option... I know it is all in personal preference.
Just looking for opinions on what has worked for anyone else.