Greetings!
I'm relatively new at making wine at home. Last year, I purchased a 6-gal bucket of Cabernet juice and simply added campden, let it sit for a day, pitched my yeast, added wood chips for a few weeks, and wound up with a very tasty supply of Cabernet after it sat for a year.
This year, I ordered a 6-gal bucket each of Sangiovese and Muscat(o). These are pure juices with no additives or yeast from Lodi, CA. I was wondering if you guys could guide me on how I should start these juices. Should I do SG checks on them, and if so, what SG should I aim for? Also, should I do acid tests ... or any other tests?
Although I didn't get fancy with my Cab, I want to make sure my Sangiovese and Muscato come out as good, or better than, last year's Cab
Thanks!
-Tom in Scranton, PA USA
I'm relatively new at making wine at home. Last year, I purchased a 6-gal bucket of Cabernet juice and simply added campden, let it sit for a day, pitched my yeast, added wood chips for a few weeks, and wound up with a very tasty supply of Cabernet after it sat for a year.
This year, I ordered a 6-gal bucket each of Sangiovese and Muscat(o). These are pure juices with no additives or yeast from Lodi, CA. I was wondering if you guys could guide me on how I should start these juices. Should I do SG checks on them, and if so, what SG should I aim for? Also, should I do acid tests ... or any other tests?
Although I didn't get fancy with my Cab, I want to make sure my Sangiovese and Muscato come out as good, or better than, last year's Cab
Thanks!
-Tom in Scranton, PA USA
