Making my first batch of wine after years of beermaking.
1 gallon of wine (will be scaled up):
7-10 lbs grapes
pectic enzyme - 1 t
acid blend - 1/2 t
yeast nutrient - 1 t
campden - 2 tabs (or equivalent of K- meta)
Was going to make my own makeshift crush with two buckets, one inside the other. Pitch yeast 1 day after sulfite to must. Ferment for 10 days then strain out fruit. Rack after 3 weeks. Rack after 1 week and add oak chips. (when winter comes) Pitch sulfite to kill yeast. Place outside for a day to cold stabilize. Add potassium sorbate to stabilize, then bottle!
First timer so I want to make sure my ratio and order of processing is right.
My blend will be 80% cab sauv, 12% merlot, and 8% cab franc for one, 90% zinfandel, 10% sangiovese for one, and 100% viognier for the last.
1 gallon of wine (will be scaled up):
7-10 lbs grapes
pectic enzyme - 1 t
acid blend - 1/2 t
yeast nutrient - 1 t
campden - 2 tabs (or equivalent of K- meta)
Was going to make my own makeshift crush with two buckets, one inside the other. Pitch yeast 1 day after sulfite to must. Ferment for 10 days then strain out fruit. Rack after 3 weeks. Rack after 1 week and add oak chips. (when winter comes) Pitch sulfite to kill yeast. Place outside for a day to cold stabilize. Add potassium sorbate to stabilize, then bottle!
First timer so I want to make sure my ratio and order of processing is right.
My blend will be 80% cab sauv, 12% merlot, and 8% cab franc for one, 90% zinfandel, 10% sangiovese for one, and 100% viognier for the last.