I will be picking up a few gallons of fresh Merlot juice tomorrow. Any suggestions about a good yeast to use? The winery recommends malolactic fermentation so I will be trying that for the first time.
Per the winery, the specs are 23.5Bx;0.76TA;3.43pH. Should I plan to make any adjustments?
Per the winery, the specs are 23.5Bx;0.76TA;3.43pH. Should I plan to make any adjustments?