Started winemaking with fermenting on fruit, then transfering to a dj - but recently I have been extracting juice with a steam juicer, not sulfiting, and going straight to dj, 3/4'er full until foaming stops, then adding rest of water/sugar. Is this wrong and likely to end in tears? Should I have taken the juice, sulfited, and used a primary ferment, as if on the fruit?
Appreciate any help.
Appreciate any help.
