Just picked up a 6 gallon bucket of fresh juice chianti. A nursury in my area gets them from cali the company is called cry baby. I have never used fresh juice before do i need to do anything different? and must i stabilized and preserve with sulfite if i plan on consuming within a year? The...
thanks for the advice patience is the key. i am glad i did not use them yet just chomping at the bit to drink these young wines. A sweet product is not what i want
I am making a chilean cabernet the instructions say that if i have it (f pack) to add it followed by chitosan my kit came without a f pack but i recieved the chitosan. when do i use the chitosan if at all? Edited by: redlover
Day four in the primary and i have a reading of 1030 with a temp of 80is that ok? The instruction say to transfer at day 6 with a reading of 1020 or lower.smells great and is fizzing away. Just not sure if all is well
My first kit a Monti caberlot. It has been 24 hours and it is foaming and i can smell alcohol. Seems like all is going well. will update on my progress. I may be addicted already, not looking forward to waiting thr 12 to 18 months.
I have been using the wet towel and the fan technique. It has lowered the must temp by 5-6 degrees. It works for primary fermentation. i am going to try it if it still stays hot here in the next couple weeks for secondaryEdited by: redlover
HAs any body tried the mosti all juice Cabernet Nero D'valo blend? i hear the Ner D'valo wine tastes almost like syrah any feedback would be appreciated