Bought 2 lugs of Chardonnay grapes on a whim when we picked up our merlot and sangiovese grapes. Unfortunatly didn't read up on how to make white compared to red wine. We crushed, then pressed the chardonnay grapes and then put the juice in a regular primary fermenter. We did not clarify the juice before adding yeast. Will this cause a big problem for us? Right now the white is in my basement which is about 66-68 degrees. Is this too warm for white wine, i know generally you want the temps cooler. Should the fermenter have a lid with airlock on it or can i leave it open covered with cheesecloth like red wine?
thanks for your help!
thanks for your help!