Hey everyone. I am looking for opinions on if this riesling should be clarified or not. It is just a simple grape juice and yeast recipe. It was made last November. Should it be clearer by now or not? I have racked it 4-5 times
hard to tell in the carboy but to me it looks like it does need clarifier. Also you do realize that when you bulk age you need to top up your carboy too minimize oxidation. the best way to tell if a wine is clear, suck some out and pour it in a glass, if you can see threw it then its probably good.
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