I'm getting the juice on Monday and it's already fermenting.
The winery (Marabella) that I'm buying it from said all I really need to do
is let it set for a month and rack it off the sediment to another carboy.
Does that sound right to you all? It's Zinfandel juice, and I'm also
getting some Vin Rose juice for my father. I just want to be sure I don't
screw this up.
I'm concerned about pitching the yeast because both my Dad and the folks at
the winery told me I don't need to pitch yeast because it already has wild
yeast in it. So now I'm kind of unsure about the yeast, sulfiting, etc.
Thanks for your help,
- posted 15 years ago