Originally Posted by Guthrie
I was able to get 21 litres of juice from a local winery for a good price and was wondering what would be the best approach to take.
Should I just add the yeast, let it ferment and then rack until clear
Or should I be adding anything else ie. woodchips?
And when racking, is it wise to set aside a gallon or so of the juice for topping up
You don't need to set aside some juice, but make sure you rack to a smaller container to reduce headspace or use some similar commercial wine to top up.
I wouldn't add oak until the end, when I knew what I was dealing with!
I'd ferment, and rack whenever lees were 1/4" inch think or if there are any lees at all at 60 days, topping up with each racking. You can decide on MLF and oaking later!