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?
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