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  1. J

    High TA 1.1

    Thanks for the info. I was thinking 71B yeast might be the best option also because it states it reduces malatic acid during fermentation. Any thoughts on a ML fermentation on cherry wine? I haven't found any recomendations on what it would do. Has anyone else out there tried a ML on cherry?
  2. J

    High TA 1.1

    I bought Cherry juice from Walkers to make wine. The juice is marked brix 21 and TA 1.1 which is high. Any suggestions to bring this to a reasonable .6 to . .8. Should it be deluted before starting fermentation?
  3. J

    White Merlot Juice

    In case you don't know White Merlot is already a blush when you buy it. Nothing to do except add yeast after ut warms up. Its already balanced. I have made many wines and always added tannin to reds, but I not sure how to treat a blush wine. Blushes have no skins and minimal contact time so...
  4. J

    White Merlot Juice

    I bought a bucket of Calf Reginia White Merlot juice today. This is my 1st attempt of making a blush wine. I am using Lavin 71B yeast. Do I need to add tannin to blush wine and how much would you recommend for 5 gallons.
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