dangerdave
Chief Bottlewasher
- Joined
- Jul 13, 2011
- Messages
- 2,729
- Reaction score
- 898
Since I currently have both on hand, I am making a side by side comparison of not only their clearing effects, but also their impact on the wine's color, flavor, and feel.
I have two batches of Dragon Blood going (in primary) on which I will be testing these additives. These two batches were made using the standard DB recipe, with brew belts for quick fermentation and temp regulation, and Montrachet yeast (because I had two packets on hand).
As soon as they are dry, I will stabilize and add the clearing agents. We will then evaluate their effects on the wines' clarity---with pictures! When they are finished, I will give my take on their other characteristics as well.
Stay tuned!
I have two batches of Dragon Blood going (in primary) on which I will be testing these additives. These two batches were made using the standard DB recipe, with brew belts for quick fermentation and temp regulation, and Montrachet yeast (because I had two packets on hand).
As soon as they are dry, I will stabilize and add the clearing agents. We will then evaluate their effects on the wines' clarity---with pictures! When they are finished, I will give my take on their other characteristics as well.
Stay tuned!