Ok wanted to see what all this is about doing the juice buckets. I am making red wine from grapes but my buddy that was helping wanted some variety so he picked up 1 bucket of Chianti and another Riesling. The brand on the 6gal bucket says Collina Del Sole "Fresh California Must".
I let it ferment and moved to carboy last week with airlock. It says after one week to rack into clean carboy then let it clarify for 2 to 3 weeks in a dark cool place. After that rack it again to clarify or continue racking for clarification.
I was thinking about either putting some light oak or actually some fruit flavors to the wine. At what point can I do that? Also what flavors can I really use?
I let it ferment and moved to carboy last week with airlock. It says after one week to rack into clean carboy then let it clarify for 2 to 3 weeks in a dark cool place. After that rack it again to clarify or continue racking for clarification.
I was thinking about either putting some light oak or actually some fruit flavors to the wine. At what point can I do that? Also what flavors can I really use?