Just have a quick question on an apple wine I have made recently. Some quick info:
Apple cider wine - 1 gal.
1 gallon Tastee Apple Cider (walmart)
1 tsp pectic enzyme
Fleischmanns bread yeast
1/4 tsp. Tannin
Starting SG @ 1.050
All wines I've made thus far I have just let ferment dry and haven't really experimented with back sweetening or any kind of additions after the wine is finished.
This apple cider wine has fermented dry and I want to be able to mix some of the original bought cider to it to have more an apple flavor with a little kick.
What I want to know is, is it common practice to dry a wine out, do all the usual procedures (sorbate etc.) and then add fruit juice for taste and then bottle it?
My worry is that by adding juice ,bottleing and aging that the whole point of adding the fruit juice (to taste like apple cider) for that flavor would be fruitless. I know wines develop flavors and can mellow out with aging, if juice were added would it change the flavor too much to make it worthwhile? Or would I just be better off aging the wine like it is (dry) and then when opened eventually, add sweeteners?
Appreciate any input from some of you experienced winemakers.
Apple cider wine - 1 gal.
1 gallon Tastee Apple Cider (walmart)
1 tsp pectic enzyme
Fleischmanns bread yeast
1/4 tsp. Tannin
Starting SG @ 1.050
All wines I've made thus far I have just let ferment dry and haven't really experimented with back sweetening or any kind of additions after the wine is finished.
This apple cider wine has fermented dry and I want to be able to mix some of the original bought cider to it to have more an apple flavor with a little kick.
What I want to know is, is it common practice to dry a wine out, do all the usual procedures (sorbate etc.) and then add fruit juice for taste and then bottle it?
My worry is that by adding juice ,bottleing and aging that the whole point of adding the fruit juice (to taste like apple cider) for that flavor would be fruitless. I know wines develop flavors and can mellow out with aging, if juice were added would it change the flavor too much to make it worthwhile? Or would I just be better off aging the wine like it is (dry) and then when opened eventually, add sweeteners?
Appreciate any input from some of you experienced winemakers.