I had 5 lugs of carmenere grapes that is turning out great so far. After hand pressing/squeezing I had 7 gallons of juice.
I wanted to reuse the pressings and started a carmenere rose wine. How much water should I have added to the must?
I have 2 primaries with about 4 gallon each. This includes a sugar syrup I added. It's got a nice color but I am not sure if I put in too much water and diluted it too much.
Recipe:
about 4 gallons of pressed grapes
acid blend to bring it up to .65
RC212 yeast
sugar syrup to bring it to 1.070
water - not sure how much as I was trying to cover the pressings about 2" in the primary.
I split this into 2 buckets for cap room.
I wanted to reuse the pressings and started a carmenere rose wine. How much water should I have added to the must?
I have 2 primaries with about 4 gallon each. This includes a sugar syrup I added. It's got a nice color but I am not sure if I put in too much water and diluted it too much.
Recipe:
about 4 gallons of pressed grapes
acid blend to bring it up to .65
RC212 yeast
sugar syrup to bring it to 1.070
water - not sure how much as I was trying to cover the pressings about 2" in the primary.
I split this into 2 buckets for cap room.