Ok, Hopefully this is the right forum for this idea/question.
I recently did a crushendo kit and haven't tried it, other than when I bottled it... but it was*very* good, with a complex flavor I have never had in a kit wine before. Since these kits run about 50% more than 'regular' kits, here's my idea.
Buy a Creshendo kit and do it like normal. Upon racking from the primary fermenter, reuse the skins/yeast with another non-creshendo kit.
I am thinking of doing a Crushendo Montagnac Vieux Chateau d’Oc kit, and after racking from the primary, putting a Selection Luna Rossa in with the skins.
My thought is, the Luna Rossa is supposed to have the 'most' body of the Selection kits and would only be better with a few more complexities. Since most the sugar would be out of the skins, it would strip the last bit of tannins from the Montagnac skins. and improve the Luna Rossa...?
Has anyone put a different grap skin in for a different juice?
I appreciate anyone's input or thoughts on this.
-Ryan
I recently did a crushendo kit and haven't tried it, other than when I bottled it... but it was*very* good, with a complex flavor I have never had in a kit wine before. Since these kits run about 50% more than 'regular' kits, here's my idea.
Buy a Creshendo kit and do it like normal. Upon racking from the primary fermenter, reuse the skins/yeast with another non-creshendo kit.
I am thinking of doing a Crushendo Montagnac Vieux Chateau d’Oc kit, and after racking from the primary, putting a Selection Luna Rossa in with the skins.
My thought is, the Luna Rossa is supposed to have the 'most' body of the Selection kits and would only be better with a few more complexities. Since most the sugar would be out of the skins, it would strip the last bit of tannins from the Montagnac skins. and improve the Luna Rossa...?
Has anyone put a different grap skin in for a different juice?
I appreciate anyone's input or thoughts on this.
-Ryan