Does anyone have any ideas or recomendations to put some body and some spice
5 gallon batches of Merlot and Cabernet. They were made from kits but they
need something else before they
can be bottled. Any ideas?
> Hello Anthony:
> Will start a Selection French Merlot in a couple of days, and was provided with
> about a cup of what looks like *powdered* toasted French Oak chips, and while I'm
> never one to completely follow conventions, wonder whether I should boil the
> powder/chips and add the liqueur (as recommended), or use half in the primary and
> half in the secondary, straight, no boiling.
non ani sunt permittendi
1/2 liter of 60% ethyl ***
a handful of dried elderberries boiled in 1/2 liter water, then strained
25 milliliters of oak extract
The result was a a darker wine with much better body. It was one of my
favourites, but there is only one bottle left now. The additives did
sweeten the wine somewhat, but not enough to make it unpleasant.
>>Does anyone have any ideas or recomendations to put some body and some
>>5 gallon batches of Merlot and Cabernet. They were made from kits but
>>need something else before they
>>can be bottled. Any ideas?