I was wondering if any of you have tried making Ruby Cabernet and if you have any pointers for me.
They are going to be picking next week and when i get my juice and grapes i just dunk a bucket in the semi trailer.
1st question... when i get the juice for the wine how much grape skins should i take with the juice? if that makes any sence. Im going to try and do about 10-15 gallons
This is what an article online i found said about it. "Ruby Cabernet certainly got the deep dark red and violet color of both parents, but it also inherited the heavy tannins of both grapes, which makes difficult to work with on its own and even more difficult to balance with its alcohol and acidity to create fine wines" so this being said...
2nd question..... What is a good recomendation for yeast to use with this wine?
Im planning on doing the same amout of Cabernet in october when they pick thoes grapes so ive even thought about blending the two together.
So what does everyone think?
They are going to be picking next week and when i get my juice and grapes i just dunk a bucket in the semi trailer.
1st question... when i get the juice for the wine how much grape skins should i take with the juice? if that makes any sence. Im going to try and do about 10-15 gallons
This is what an article online i found said about it. "Ruby Cabernet certainly got the deep dark red and violet color of both parents, but it also inherited the heavy tannins of both grapes, which makes difficult to work with on its own and even more difficult to balance with its alcohol and acidity to create fine wines" so this being said...
2nd question..... What is a good recomendation for yeast to use with this wine?
Im planning on doing the same amout of Cabernet in october when they pick thoes grapes so ive even thought about blending the two together.
So what does everyone think?
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