I am making 2 * 5 gallon batches of Dried Elderberry/Frozen Blackberry wine, 1 is oaked, the other is not. They have just started fermenting in respective primaries. When they go to their secondaries I plan to combine the straining bags from the two batches to make a third 5 gallon batch as a 'second wine'. I haven't done this before and so I have a few questions.
Firstly, can I presume that the fruit in the straining bags will contain enough active yeast cells to inoculate the new batch or should I plan to add fermenting wine from the first batch back in to jump start the second? I am guessing it will be self inoculating.
Secondly - if the straining bags from the first wine are enough to start the inoculation - would I be fine using lukewarm water rather than hot? If not, I guess I'd be into a re-inoculation anyway. No big deal since I could keep a little of the must from the first wine by, in order to re-inoculate. Am I also correct that there is nothing to gain by adding more pectic enzyme the second time around, since the fruit has already been treated?
Thirdly should I make much allowance for volume leeched from the fruit's remaining flesh or will most of the leechable flesh/juice be gone?
Many thanks in advance, any other tips gained from experience in this method would also be well received!
Jim