Picked up some grape juice in a local group buy and attempting my first batches of wine.
I've read through some of the guides at more wine and they are helpful but they are written mostly for making wines with the skins.
My first question is what deviations do I need to make when working with just the juice? For example do I still want to add sulfites and Bento 24h before pitch?
Also for reds (cab Franc), are folks adding the oak after primary or right away? I purchased those oak balls from more wine if that makes a difference.
I've read through some of the guides at more wine and they are helpful but they are written mostly for making wines with the skins.
My first question is what deviations do I need to make when working with just the juice? For example do I still want to add sulfites and Bento 24h before pitch?
Also for reds (cab Franc), are folks adding the oak after primary or right away? I purchased those oak balls from more wine if that makes a difference.
