AcmeRidgeRose_Nate
Active Member
Well my California shipment come on....6gal of Merlot and 6 gal of Sauvignon blanc from a Cali vinyard. I will post progress as we go along. So far just took off lids and replaced with air seal lids, added proper yeast and also to the Merlot I added roasted French Oak chips wrapped in cheese cloth to the mix for a bit of a smoked oak flavor. We shall see how this goes. I sually let ferment in this primary stage for 2 weeks time. Any other suggestions??? Do I need to check on the SG levels or is 2 weeks a good time and then move to secondary???