All - I am attempting to reproduce a home-made akin to Dogfish Head Red&White. I have the belgian ale portion in primary right now. I intend to add 10% volume of Pinot Noir in secondary, then bottle. The wine would be off the shelf - fermented and bottled.
My question is this : should I be thinking about adding yeast into this solution before bottling - will the sulfites in the wine kill my ale yeasts? Maybe the alcohol in the wine AND the sulfites combined would??
Opinions and experience welcomed
My question is this : should I be thinking about adding yeast into this solution before bottling - will the sulfites in the wine kill my ale yeasts? Maybe the alcohol in the wine AND the sulfites combined would??
Opinions and experience welcomed