fwdevoe
Member
Just joined, am a new home wine maker and currently making my third batch. This hobby is a lot of fun and a lot to learn!
You peaked my curiosity. I make Carminere fermented to dry and not back sweetened. Makes a very good wine in my opinion so I have no reason to change but can you explain the benefit of adding vanilla and how much you add?Just bottled a 6 gallon batch of carminere. Added some vanilla and a bit of back sweetener. At 6 months it is really delicious. Super dark and very full bodied. The kit was from Midwest and was the En Premier which included the grape skins. I also added to oak spirals of American medium toasted.
The 1 oz was for 6 gallons of wine.The Mrs. likes the slight taste of the vanilla in wines. I added 1 oz of extract along with 10 ounces of wine conditioner about 2 weeks prior to bottling
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