California Connoisseur Wine Kit - Pinot Noir - suggestions?
Dave:
I regularly add dried elderberries (bought from Vineco <grin>) to
Calif Conn for customers. One makes the Merlot regularly, and also
the Chianti and Bergamais (Beaujolais style). Have had no problems
clearly their kits.
Steve
On Thu, 09 Nov 2006 08:58:58 -0500, Dave Allison
> wrote:
>2. NOW I remember what I did different (blush, this is embarrassing), to
>add more "jammy-ness" to the Pinot Noir, I had added 1 oz of dried
>elderberries during primary fermentation. Now this makes sense that I
>did not clear, as I did not add anything to break it down, like pectic
>enzyme. Plus I left the kit instructions and went out on my own, thus I
>can't complain.
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