Regina juice

I have made just about everything Regina sells. The Syrah is by far the most consistant and best red. The Pinot has issues with high pH, the Barbera is usually good but high in acid. All make good wine, just watch the pH on the Pinot if you make it.

Adding some grapes to get skin contact to red Regina juice is a good idea if you are willing to do that. I usually buy a lug or two of something at the same time and hand crush them, then add that must and skins right to the juice.

Joe

J> I know many of you make wine from Regina juice, as I do. However, I

I have had ALL 3 and turned out GREAT ! One note, after fermentation I transfer once a month for CLEAR wine. I bottled it after 9-10 months. Started drinking it after 3 months in bottle. Tom ps. I killed the "wild" yeast and added my own "fresh" yeast.

Tom, I used to rack that much, but you may find that it isn't necessary. I rack off the gross lees, then several months later once I get a good deposit of tartrate, usually it's in the middle of winter.

I rarely use wild yeast either although the best Chenin Blanc I ever made from Regina juice was made with wild yeast; it fermented in the pail, settled in the pail and was racked into a carboy two months later. It was my first wine and I was following an old winemakers advice. (I tasted his wine before trusting him...)

:o)

Joe

I doubt this was done with wild yeast. I suspect Regina is the same as Vin Bon, and innoculates with a commercial yeast strain before shipping. If the Regina instructions do not mention having to add yeast, this is certainly the case. No commercial producer would rely on the vagaries of wild yeast to ferment their products.

Brian