Pinot Noir

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?

Reply to
Mike
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Figure about 80 pounds. I'd round it up to 100 pounds.

_Never_ add water to grapes! One exception: when preparing fining materials, they need to be mixed with water. There's no avoiding that.

Get the pH below 3.5.

3.2 to 3.5 is the normal range. Personally, I'd like ~3.3 to 3.4.

At _least_ until dryness. Certainly until you press.

You have no idea! You'll find out though. ;^) Do some reading. Ask more questions.

Tom S

Reply to
Tom S
Reply to
Darwin Vander Stelt

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