My suggestion would be to to either seek out a source for fresh grapes or buy frozen must from Brehm if you want ot make Cabernet. In my opinion, Cabernet juice makes a very unappealing wine. Even if the source of the juice were to let it "sit on the skins" for a day to extract more color, the tannin level would be very low and the body of the finished wine would be quite thin for a Cabernet. I find that Cabernet is a very unforgiving variety when it comes to total extract. If you can only get juice, I suggest trying a white wine. If you are intent on making a red from juice, I would suggest fermenting cool (i.e. - like a white wine) to preserve as much fruitiness as possible and maybe even use a yeast that will contribute esters.
Good luck and CHEERS to ALL!
I plan to make some Cabernet from fresh CA juice this year supplied by a local
> shop. I was cautioned that the juice may be lighter in color than I expect, as
> he didn't think the vineyard lets the juice "sit" on the skins before pressing.
> It arrives refrigerated, and stays that way until I pick it up. >
> My question is, does anyone here have experience making Cabernet from fresh
> juice?, and can offer any tips relative to fermentation, yeast, etc.? Also, is
> it true that the juice will be lighter in color? And can I do anything to
> increase the tannins and color that would come from the skins?
>
> Thanks in advance, this is my first batch from juice and can use any tips that
> will make it a success!
> PB