I am placing an order for Pinot Noir grapes and have a few questions. This is my first time making wine from fresh grapes. I have made wine from other fruits and kits before.
How many pounds will it take to make 6 galons? Do I use all juice or do I add water? What should the acid levels be before fermentation? How long should I leave the skins in the fermentor? Anything else I need to know?