WildernessMedic
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- Aug 20, 2016
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Considering buying 100-/+ lbs of Zinfandel grapes locally.
Is there a recipe to follow for white zin? Reading up it appears it was made by mistake when a batch stalled leaving it sweet. Is this how it's still done, intentionally stopping it before dry? Or do most now just ferment completely then sweeten?
The light color is from leaving the skins in for a very short time right? How short?
Is there a recipe to follow for white zin? Reading up it appears it was made by mistake when a batch stalled leaving it sweet. Is this how it's still done, intentionally stopping it before dry? Or do most now just ferment completely then sweeten?
The light color is from leaving the skins in for a very short time right? How short?