xanxer82
Senior Member
- Joined
- Oct 14, 2009
- Messages
- 1,862
- Reaction score
- 11
Just started the RJS Grand Cru International Collection California Zinfandel. The SG was 1.095 at 78 deg F.
Added oak powder (light toast) oak infusion bag (med/dark toast) and grape skins.
This kit had the most juice I've ever used before. I'm surprised at how little water I needed to add compared to the other kits I've made.
The must tastes wonderful. I waited about 1/2 and hour and stirred aver few minutes to make sure the concentrate was fully incorporated then pitched the yeast (Lavlin EC1118)
So Excited! I named this one for my bride to be, Kat. (Lady Kathryn's Delight)
Added oak powder (light toast) oak infusion bag (med/dark toast) and grape skins.
This kit had the most juice I've ever used before. I'm surprised at how little water I needed to add compared to the other kits I've made.
The must tastes wonderful. I waited about 1/2 and hour and stirred aver few minutes to make sure the concentrate was fully incorporated then pitched the yeast (Lavlin EC1118)
So Excited! I named this one for my bride to be, Kat. (Lady Kathryn's Delight)