Today I picked up my Sav.Blanc. grapes from George at The Wine Makers Toy Store in Carrolton Tx.We crushed and pressed on site. I ended up with about 71/2 gal. of must.sg1.098. acid titrated to about .5%. I added 1 oz. acid blendto bring it to about .65%. I am using 2 kit fermenters 1/2 full each.I hae dissolved 1/4 tsp k.meta in each fermenter ,covered,and will start fermentation with Lalvin D47 yeast tomorrow.Any suggestions or comments? with the s.g. this high,will I need to add yeast nutrients, and if so,when?
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