I am currently making my third batch of wine. (Can you say newbie??). I began with a Peach Chardonnay for Christmas gifts and just finished a Grand Cru Pinot Gris that came out fabulous. A friend of mine taught me the ropes and I just love it!
Right now I am in the primary fermentation on a Grand Cru Vino Del Vida White Zin.
You begin the primary fermentation with five gallons. In reading ahead in the directions I see that the stabilizing step indicates adding your clearing chemicals and then adding water to top off the carboy. I transfer to a 6-gallon (23 litre) carboy. That seems like a ton of water to dilute my must.
My friend says he never adds water. What's a gal to do??
Right now I am in the primary fermentation on a Grand Cru Vino Del Vida White Zin.
My friend says he never adds water. What's a gal to do??