ShortSnoutBrewing
Kwanesum Chinook Illahee
A bunch of us up here in the Pac NW just blended several batches into a Pinot Noir barrel and dumped in some brett and lacto. All batches were previously fermented before blending. We're a little shy on volume into the barrel so I was going to do up another batch. Should I let this batch ferment out for a few weeks then blend, or will the bugs benefit from having some fresh sugars added?