I've been making sparkling chardonnay and pinot noir rosé using the méthode ancestrale since 2015 with varying results on how much pressure developed in the bottles. In 2019, there was so much pressure built up in the bottles that some of them seeped through their plastic closures resulting in a...
I received Cabernet Sauvignon berries that produced very little juice at crush. Brix is 27. I'd like it to be around 25. Can I add water just after the crush to increase volume and dilute the sugar? Primary fermentation has not kicked in yet.
