Hi folks,
Well I was late getting started this year and my local grape supplier is out of fruit. I'm really bummed but then thought I could try frozen must from Peter Brehm. At this point I have 3 successful wine kits and one batch of wine from fresh grapes under my belt. While I think the wine kit results have been excellent, my fresh grape wine (sangiovese) is just ok.. Given the cost (although I'm sure the quality is excellent) I'm worried about working with frozen must. The Zin grapes I want have a high sugar level and need to be reconstituted with acidulated water. I'm not familiar with that process and worry I could ruin the whole batch. Any thoughts/advice on how to best proceed would be appreciated.
Thanks in advance.