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I have been making wine for two years now. I always make Cabernet using juice and I use R56 yeast with malolactic and french oak medium chips. I have had pretty good results to this point but it just never tastes quite the same as a bottle of Cabernet you get at a restaurant. Today I was racking...

I am making Cabernet for the fourth time from juice I buy from Italy and Chile and I have had some good results so far. I have always used a hydrometer so that I know when fermentation is complete but I have never checked pH or brix. Is this something I should be doing with juice or would this...