This year I hope to be making wine from fresh juice (6 gal pails from Lodi, CA). I have done kits, etc but never fresh juice. I did a search of this site and got a lot of good info but I'm still unsure about a few things.
I was under the impression that Lodi, CA juices were fairly low in acid. If this is the case would mlf normally be done to these musts (or is a adjustment with calcium carbonate and possibly using 71-B yeast be enough)? What would you recommend? I was planning on doing a Merlot and a Cab.
I will not be able to pick up the juice when they first arrive. I live in Nebraska and will be travelling to the east coast in late October. Can these fresh juice pails be kept refrigerated (at my son's house in Maryland) for a month or so in his extra refrigerator without a problem?
Thanks in advance.