Just kidding...sorta.
So I need to leave them sit a bit to completely thaw out and then I should sulfite them to kill whatever is growing right? Add yeast nutrient when I sulfite? And pitch yeast 12 hrs after the sulfite? Sorry to sound like a moron but I am at work and can't take the time to review the steps. This is my first attempt at wine without the safety net provided by kits...
The label on the bucket indicates Brix at 24, pH at 3.1, and TA at 6.8g/L, no sulfite.
TIA, paulc
btw, these are sangiovese grapes from Cali. got them through m&m in CT
So I need to leave them sit a bit to completely thaw out and then I should sulfite them to kill whatever is growing right? Add yeast nutrient when I sulfite? And pitch yeast 12 hrs after the sulfite? Sorry to sound like a moron but I am at work and can't take the time to review the steps. This is my first attempt at wine without the safety net provided by kits...
The label on the bucket indicates Brix at 24, pH at 3.1, and TA at 6.8g/L, no sulfite.
TIA, paulc
btw, these are sangiovese grapes from Cali. got them through m&m in CT
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