I have been brewing for a few years now and have a good understanding of fermentation. I want to get into wine but have a few questions. What are the fermentation temps of wine compared to beer (I have a fermentation chamber so temps are no problem)? What are the pitching rates of wine? What's the deal with pH and how do I control it? Are there any special enzymes I will need? Aging process and and different ways to do it? Any other help would be great. I know I'm just a beginner but as with beer I want to make the best wine possible. Thanks for your time.
Primary-
Kegged- Sorachi Ace Pilsner, Wet Hop Citra Pale Ale, 10 Gal Black IPA, 10 Gal Oatmeal Stout, Kolsch, Gold SMaSH
Bottled- Berliner Weisse
Next batches- Bourbon Barrel Wee Heavy, 100% Brett Pale Ale, SMaSH Pale Ale
Primary-
Kegged- Sorachi Ace Pilsner, Wet Hop Citra Pale Ale, 10 Gal Black IPA, 10 Gal Oatmeal Stout, Kolsch, Gold SMaSH
Bottled- Berliner Weisse
Next batches- Bourbon Barrel Wee Heavy, 100% Brett Pale Ale, SMaSH Pale Ale
