Hey guys what's up. I am just getting ready to bottle my blackberry port and I am going to have a free carboy,and we all know we can't have that:D so fortunately for me my SWMBO tried her hand at a chocolate port and guess what....yep she liked it so I am looking for a good recipie for some kind...
Ok thank you for all your replys I might let the wine sit for a little bit longer and see if that will help then, if not then I will try the shop-vac method since I already have one of those. Thanks to all who replied you guys help out alot! :mug:
It's getting to the point to where I need to start degassing my wine and I have read where some people use a food saver to degas their wine, so I have looked in to trying something like that because im afraid if I stir it with a spoon or something I might be adding too much oxygen to it. So...
The gravity is .992. What would u recommend to use to back sweeten with, the recipie says to add wine conditioner before i bottle would that be enough to take the dryness away combined with the little sugar already in the brandy?Thanks for your help.
I am making a blackberry port style wine and have gone through the fermentation and it is now in the secondary with the gelatin finings. I am wondering whether I can add additional sugars because it seems by the smell that the wine will be very dry. I of course dont want to re-ferment it, and in...