Used in making specialty wine and as an additive to grape concentrate wines. Gives rich “plummy” flavour to wines, along with reddish brown colour. Adds tannin to bland wines. Add to wine prior to pitching yeast. Push under fermenting wine every day to keep berries moist. Leave berries behind in fermenter at first racking. Use 3-¼ g per litre of wine (75 g per 23 litres). 5 ml (one teaspoon) = approximately 2.5 g.