Airplanedoc
Well-Known Member
I have made a few batch's of welches white grape peach wine. I use the below recipe. I have always got rave reviews from this wine. I am currently getting ready to make a 3 gal batch (the only currently empty carboy).
I found a 1 lb box of golden raisins in the pantry, I am thinking about adding them to give a little more body/flavor. Has anyone done this? Is this a bad idea?
I understand that i need to chop the raisins, soak/rinse in hot water and bag them. The recipe already has pectic enzyme in it, should I add some more? Is this a bad idea? Do I leave them in the whole time the juice ferments?
Recipe
3 Gal Welch's White Grape and Peach
1-1/4 lbs granulated sugar to 1.080
2 Tbsp acid blend
1 Tbsp pectic enzyme
1 Tbsp yeast nutrient
Cotes De Blancs wine yeast
Back sweeten with a f-pack of same juice reduced to aprox 1 ltr.
Thanks in Advance
AD
I found a 1 lb box of golden raisins in the pantry, I am thinking about adding them to give a little more body/flavor. Has anyone done this? Is this a bad idea?
I understand that i need to chop the raisins, soak/rinse in hot water and bag them. The recipe already has pectic enzyme in it, should I add some more? Is this a bad idea? Do I leave them in the whole time the juice ferments?
Recipe
3 Gal Welch's White Grape and Peach
1-1/4 lbs granulated sugar to 1.080
2 Tbsp acid blend
1 Tbsp pectic enzyme
1 Tbsp yeast nutrient
Cotes De Blancs wine yeast
Back sweeten with a f-pack of same juice reduced to aprox 1 ltr.
Thanks in Advance
AD