bluespook
Well-Known Member
I just today started fermenting a 3 gallon must of aji and jalapeno wine. The chilis and some chopped raisins are in a nylon bag. I've seen second wines mentioned, but have seen very little specific information on how to make "second" wines--I'd like to use the bagged stuff to make a 2 gallon batch when the first is put into a secondary. I'm planning on just removing the bag from must 1, letting it drip a bit in the must, then immediately putting it into a second primary (2 gallons this time because of what I expect to be a loss of strength in the chilis) with distilled water. I'll use pectic enzyme, acid blend and some tannin, but no new yeast...I'm thinking that the bag will transfer plenty of the little guys.
Any thoughts on this?
Any thoughts on this?