As an after thought in april this year, I took 8.5 ltrs of 50%
cabernet and 50% shiraz must, most of the way thru fermentation, and
added 1.5ltrs of not so good brandy. A few days ago I was talking to
an old Italian chap, and he said I should take 5 ltrs out and boil it
down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
of good brandy. Has anybody got ideas on this reducing the wine to
give character. Should I do this or not. Is there anthing elese i
should do. We have made 400ltrs of good fruity red wine, and port
should be ok.
regards
Bryan
Melbourne