Adding a liqueur

[Dee1961]

I am in the process of making a white chocolate port from a kit. I would like to add a raspberry liqueur to it. Would I add it right before I bottle it?

 

[theDREWery]

I'd add it right after primary fermentation, and then let it age for awhile. I don't believe there would be a big difference between bulk and bottle aging; I've experimented with adding a half-gallon peppermint schnapps to a 6 gal batch of wine, and the sugars restarted fermentation.

 

[Dee1961]

Do you think it would be OK to add it after clarifying, once fermentation has completely stopped?

 

[theDREWery]

If you added some sorbate it would be fine. That's the route I'd likely take.

 

[FloppyKnockers]

From experience. you can add a whole bottle (750 ml) of liqueur to ~6 gallons for priming. There's enough sugar in there to prime and leave the flavor behind. It will taste hot right away. A couple months is a good time for it to calm down.