Dr. Francois
Well-Known Member
I signed up for 6 gallons of fresh Chilean Cabernet Franc juice. It will arrive on Friday, packed in a bucket and refrigerated. It is non-concentrated (i.e. straight from the press to the bucket, with a little chemistry in between).
This is the first wine I've attempted aside from cider.
I've employed the search function and had a look around the web. While the advice I've found seems sound, I'd rather get advice from the people who've guided me so well in my brewing development. Thus, I kindly ask that you not simply provide a link...I'm asking for direct experience from experienced people.
Here are a few questions on procedure and best practices. Please feel free to answer any portion of any question, or post questions of your own:
1. Since this isn't a "kit," so it will not come with instructions. My plan is to add yeast and let it go until the hydrometer reads 1.010. The must has already been balanced for PH, had nutrient added, and comes with yeast at the bottom of the bucket. I'm considering adding my own yeast, Lalvin RC-212. Are there any other procedures I need to know or follow? Will I need to kill the yeast that ships with the must?
2. Should I add any other materials to the must? Raisins or so forth?
3. Can you get by with 2 rackings? Primary to secondary at 1.010, then secondary to bottling at 0.995?
4. Should I bother looking into malolactic fermentation?
Thank you all very much. I'm a little anxious because I just decided to make wine and I have to pick up the perishable juice on Friday.
This is the first wine I've attempted aside from cider.
I've employed the search function and had a look around the web. While the advice I've found seems sound, I'd rather get advice from the people who've guided me so well in my brewing development. Thus, I kindly ask that you not simply provide a link...I'm asking for direct experience from experienced people.
Here are a few questions on procedure and best practices. Please feel free to answer any portion of any question, or post questions of your own:
1. Since this isn't a "kit," so it will not come with instructions. My plan is to add yeast and let it go until the hydrometer reads 1.010. The must has already been balanced for PH, had nutrient added, and comes with yeast at the bottom of the bucket. I'm considering adding my own yeast, Lalvin RC-212. Are there any other procedures I need to know or follow? Will I need to kill the yeast that ships with the must?
2. Should I add any other materials to the must? Raisins or so forth?
3. Can you get by with 2 rackings? Primary to secondary at 1.010, then secondary to bottling at 0.995?
4. Should I bother looking into malolactic fermentation?
Thank you all very much. I'm a little anxious because I just decided to make wine and I have to pick up the perishable juice on Friday.