The background:
I began making a blueberry wine early this past summer. I obtained a very large amount of blueberries along with some raisins and yeast. I very coarsely followed Jack Kellar's recipe for this wine. Anyways, the six-gallons of wine has been through complete fermentation, has been racked until clear and could be bottled at this time. However, I find the taste too sweet, rich, and too "raisiny." My thought is that I will wait until this June when I can obtain more blueberries, begin a new batch of strictly blueberry wine, ferment it completely dry, and then blend it with the aforementioned six-gallon batch. This way, the excess sugar and raisin taste can be diluted. I am a novice to wine-making, so if there is some reason why this would not be wise, let me know.
Also, would it make a difference if I mixed the two batches while the latter one is still in the secondary container?
THanks!
Kevin
I began making a blueberry wine early this past summer. I obtained a very large amount of blueberries along with some raisins and yeast. I very coarsely followed Jack Kellar's recipe for this wine. Anyways, the six-gallons of wine has been through complete fermentation, has been racked until clear and could be bottled at this time. However, I find the taste too sweet, rich, and too "raisiny." My thought is that I will wait until this June when I can obtain more blueberries, begin a new batch of strictly blueberry wine, ferment it completely dry, and then blend it with the aforementioned six-gallon batch. This way, the excess sugar and raisin taste can be diluted. I am a novice to wine-making, so if there is some reason why this would not be wise, let me know.
Also, would it make a difference if I mixed the two batches while the latter one is still in the secondary container?
THanks!
Kevin
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