by Dave Salaba Besides bottling our wine from last year’s vintage, the weeks leading up to each harvest is a great time to organize and make sure that we have ...
1. Add potassium metabisulfite to adjust free SO2 to approximately 30 ppm. 2. Allow the juice to warm to 60º to 70ºF, then pitch Pasteur Champagne yeast at a rate ...
by Dave Salaba We often receive this question from our customers. Like many things in life, when you get into the subject, it’s not as simple as it sounds; it ...
Equipment 1 bucket of juice 2 five-gallon glass carboys (fermenters) Carboy brush Carboy handle (optional but recommended) 1 gallon glass jug 1 Hydrometer (determines alcohol by density) 1 Bottle fill
We are expecting South American juice to start arriving sometime around the last few days of April and into May. Because of the limited availability and time-sensitive nature of Spring ...