Zoomeranger
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- Apr 12, 2011
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First of all thanks to everyone for your assistance on here. I've made about 4 batches of wine from Welch's to Chilean grape and juice and have not been steered wrong.
I have 6 gal of CA Central Valley Grenache Rose' awaiting pickup and have some questions as I really have not seen many true rose' recipes on the web. First, I prefer a dry rose that resembles those from Provence. In order to achieve this is there a particular yeast strain you would recommend? Second, the juice does come balanced. Should I add the yeast once I hit the correct temp or should Are there other additives I should be concerned with? Lastly, from what I know a rose' is best consumed early. If bulk aging how long do you think would be sufficient?
Thanks
Mike
I have 6 gal of CA Central Valley Grenache Rose' awaiting pickup and have some questions as I really have not seen many true rose' recipes on the web. First, I prefer a dry rose that resembles those from Provence. In order to achieve this is there a particular yeast strain you would recommend? Second, the juice does come balanced. Should I add the yeast once I hit the correct temp or should Are there other additives I should be concerned with? Lastly, from what I know a rose' is best consumed early. If bulk aging how long do you think would be sufficient?
Thanks
Mike
