Yield: 4.5 gallons or 20 bottles Ingredients: At Crush: 5.5 gallons (55 lbs) macerated Petite juice with skins 15 ml 10% Potassium Metabisulfite solution 4.5g Opti-Red .45g Lallazyme EX (or other pectin enzyme) 5.85g FT rouge tannin (or other red tannin) At Fermentation start: 50g American oak chips 50g French oak chips 4.5g Fermaid-K 10g Go Ferm 8 g GRE yeast At Fortification: 2.3 liters 150 proof Everclear (or other high proof brandy) At Stabilization and Bulk aging 3 sepa