The last batch I bottled was a 5 gal, raisin-tannin fortified red (An obvious Joeswine tweak). When I racked to a fresh carboy before bottling, I noticed the residual in the sending carboy was mighty brown. Fearing oxidation, I gave it a taste and it was obviously tannin. I'm about to bottle another raisin-tannin red and wondered what suggestions are out there. I'm redicent to stir but maybe thats the way to go. The raisins had been off for some time.
BC
BC
