Hi!
I will make my first crush this fall and I would like to know which yeast should I use with my hybrid grape St-Pépin to have a fruity wine. Should I use some enzymes and how much?
Thanks!
Roger
I will like to know your opinion on my numbers of my first crush. My white wine is St-Pepin: PH 3.18 and TA 7.65. For my red wine: Petite Pearl and Frontenac: PH 3.49 and TA 6.15
Should I bring down TA?
Thanks!