Search results

Got bored waiting for spring grapes, so I bought a frozen bucket of grapes. Field blend Sangiovese / Merlot / Cab Sav. Good yeast, Fermaid. Fermented like a dream for ten days. Smelled wonderful. Pressed six days ago and put into this carboy. Good tight seal for the bung and bubbler. Not a...

First post. I'm sure this has been asked. Appreciate your patience. I make red wines, typically Sangiovese, from crates of California grapes in the Fall. (1) I've read about adding K-Meta at the time of crush. My concern is that this would interfere with the yeast I will add shortly...