dracunculus
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- Mar 9, 2012
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I know that some people ferment wines "short", i.e. with less water than you'd normally use; however I was wondering if you could ferment "long"?
What I was after was a dry red wine with plenty of body but around a 6% to 8% alcohol as I'm trying to cut back a bit on the booze :)
Any ideas?
What I was after was a dry red wine with plenty of body but around a 6% to 8% alcohol as I'm trying to cut back a bit on the booze :)
Any ideas?