sterile juice eh? thats what im using at the moment got any recipes?
"R. A. Vinson" > wrote in message
...
> Rob, I too am making this particular Pinot Noir and have been making wines
> from kits, sterile juice and fresh juice for several (8) years. I don't
> claim to know it all but my experience has shown that at least six months
> ageing in the conditions you described will do wonders for your red wine
> kits and nine months to a year would be better yet. As a matter of fact,
I
> intend to bulk age this Pinot Noir RQ for 12 to 18 months before bottling.
> At this time, my egg white fined Pinot Noir has been in a carboy for six
> weeks........66 weeks to go.........
> Cheers,
> Rory
>