I'm jumping the gun here with my stupid wine making questions as I haven't actually read any published material on the subject however, I think I have a pretty good idea on the basic procedure except on how exactly to correctly bring the volume of the must to 5 gallons or whatever you're shooting for.
Everything I have read online goes through the process but leaves out the volume of the must. Is there a reason for this? Is it recipe dependent?
Is it just as simple as putting your ingredients in the fermenter and then adding water until it's up to 5 gallons or whatever the recipe calls for?
Also, I'm planning on purchasing some material on the subject in the very near future so if anyone has a particular book that has helped out in your quest to make a decent bottle of wine I'd love to hear it.
Thanks..
Everything I have read online goes through the process but leaves out the volume of the must. Is there a reason for this? Is it recipe dependent?
Is it just as simple as putting your ingredients in the fermenter and then adding water until it's up to 5 gallons or whatever the recipe calls for?
Also, I'm planning on purchasing some material on the subject in the very near future so if anyone has a particular book that has helped out in your quest to make a decent bottle of wine I'd love to hear it.
Thanks..