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Hi folks, I'm sure this question has been asked a hundred times before, but I'm going to ask it anyway. (Mostly cause I can't find an answer elsewhere on the site) I have a fontana premium chianti on the go, with a grape skin pack and RC 212 yeast. I added 2 tsp of DAP because I read the 212 is...

Hi folks, new (ish) wine maker here in the great white north! I've been making wine and beer for about 6 years now, nothing intense though, 3 or 4 batches a year. I bought 40 acres of freedom in the country a few years back, so I'm slowly building up a vineyard and orchard, plus a garden and all...