Lesson learned, don't make-up your own recipe just because you are an expert winemaker after 10 weeks of training...lol
topping up with juice after stabilizing and fining leaves a haze, not
bad if it's just "drinkin' wine" but not world class clarity.
Put the dark red wines in green bottles if you need to use them, clear is a waste of time, you can't see through them anyways.
Jack Keller explained that too much flavor overpowers a wine and that
seemed about right with this one, the 50/50 recipe was great right out
of the carboy, this might age into a fine wine though, I'll hang on to
the recipe.
