LouT
Can't wait to go AG...
SWMBO is HUGE fan of buttery flavor in Chardonnay. I need some coaching. Looking to buy one of the less expensive kits, maybe Vintner's Reserve, and make a Chardonnay but I'd like to change up the yeast or fermenting temp, etc. to achieve a noticeable buttery flavor. HELP!? Tips/pointers or specific how-tos are much appreciated.