taking the pumice from my Tempranillo/Petite Sirah- 2010, which are still pretty much intact since I used a mesh sack to strain, I added:
- 2.5 pounds of sandia chile’s from New Mexico.
- 10 pounds sugar (heated in water with lime juice )
- water aprox. 5 gallons
- 1 cup lime juice
- 1 Tbl. yeast food
- 1 Tbl.yeast nutrient
10/18/10 pressed and racked to secondary fermentor
10/3/11 topped with lake county syrah.