Just-a-Guy
Junior Member
- Joined
- Nov 5, 2014
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OK, sorry, this is kind of a blunderbuss question. But I have three simple, first-effort fruit wines going now - a grape (grocery store grape juices), a pear (Vintner's Harvest, with an f-pack), and a DB (variation). All are fully fermented, in secondaries for 2-3 weeks (with Bentonite), and ready to rack for stabilization and backsweetening.
However, I didn't plan well and don't have any more "extra" for topping up. So I am think of topping up with some commercial wines (won't require more than 1-3 cups - 1 on the DB, 2 on the grape, 3 on the pear, guessing).
Anyone have suggestions? I was thinking Viognier on the pear, Beaujolais on the grape, white zin on the DB?
TIA!
mark
However, I didn't plan well and don't have any more "extra" for topping up. So I am think of topping up with some commercial wines (won't require more than 1-3 cups - 1 on the DB, 2 on the grape, 3 on the pear, guessing).
Anyone have suggestions? I was thinking Viognier on the pear, Beaujolais on the grape, white zin on the DB?
TIA!
mark