Last night I started a 5 gallon batch of tart cherry wine. I was considering adding toasted almonds, but didn't really know how to go about it.
I was planning on toasting almond slices. Should I dump them into the carboy, or contain them in a bag? Should I over toast them to really bring out the "toasted" flavor?
Any advice on how many to use? I'd love any input, even if its just a brainstorm among fellow wine makers!