I'm going to purchase some fresh Zinfandel juice tomorrow.
This is my first "juice" batch so I'm a bit sketchy on what to do.
I know I need to test the pH, acidity and brix, along with SG
I guess I'm confused as to where I need to start my process with the juice. I know that's probably funny, but do I adjust my juice, and then pitch the yeast, or do I need to sulfite, stabilize and pitch.
Any help would be appreciated.
Thanks,
Doc Evil