Just racked my lambic onto 1 can (49 oz.) of Oregon Raspberry Puree and 1 can (96 oz.) of Raspberry Fruit Wine Base. It had sat in the primary for 9 months and now it's now back in the basement for another 9+ months of aging on the raspberries.
One question I do have, although I have lots of time to search for an answer: Since this will have aged for so long by the time I get around to bottling, the yeast will pretty much all have dropped out. Should I add a packet of dry yeast during bottling, or do I rely on the bacteria to create the carbonation?
"If guns don't kill people, why do we give people guns when they go to war? Why not just send the people?" - Ozzy Osbourne
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Canon T2i | EF-S 18-55mm | EF 28mm 1.8 | EF 50mm 1.8 | EF-S 55-250mm
3 whipped dog straights, Gillette Ball End Tech, 1959 Gillette Fat Boy
Secondary: Strawberry Melomel