grilljockey
Junior
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- Jan 7, 2008
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Ok...relatively new to winemaking here. I think I already know my answer, but wanted to ask it anyway.
I've read a lot on other forums of some basic tweaks that some use for kits, inlcuing raisins during primary.
I've got three kits bulk aging (one that had raisins added) and just started my first MM Alljuice last night (CDP--Castel de Papa).
Some would say that adding 1 lb of raisins adds to the complexity and mouthfeel. I have my raisins ready, but not sure if I should add them or not.
I'm leaning toward not adding them...but wanted to see if anyone else thinks adding raisins would enhance the kit.
Also....I've not (up to this point) reconstituted yeast before adding to the juice. After about 7 hours, there seems to be a 'scum' forming on the top of the juice in the primary. I assume that is yeast starting its activity, but I've just not seen this yet in other kits. Everything sound ok??
I've read a lot on other forums of some basic tweaks that some use for kits, inlcuing raisins during primary.
I've got three kits bulk aging (one that had raisins added) and just started my first MM Alljuice last night (CDP--Castel de Papa).
Some would say that adding 1 lb of raisins adds to the complexity and mouthfeel. I have my raisins ready, but not sure if I should add them or not.
I'm leaning toward not adding them...but wanted to see if anyone else thinks adding raisins would enhance the kit.
Also....I've not (up to this point) reconstituted yeast before adding to the juice. After about 7 hours, there seems to be a 'scum' forming on the top of the juice in the primary. I assume that is yeast starting its activity, but I've just not seen this yet in other kits. Everything sound ok??