doing a dry cab and want to add green chile touch but don’t know when to put them in? Should I add them to the primary or after in secondary. I’m also putting some chopped raisins in the primary. Thank You.
I have made a Hot Pepper Wine and fermented the peppers in the primary. But if your adding the Chile peppers to a Cab I would do it after fermentation and go in small amounts with bench trials.
As to raisins in a Cab, we have done this many times. Usually a lb to 5 gals. Chopped and put in primary. The raisins are supposed to Add body to the wine, we no side by side tests to prove it does. Roy