I'm going to purchase some fresh Zinfandel juice tomorrow.

This is my first "juice" batch so I'm a bit sketchy on what to do.

I know I need to test the pH, acidity and brix, along with SG

I guess I'm confused as to where I need to start my process with the juice.
I know that's probably funny, but do I adjust my juice, and then pitch the
yeast, or do I need to sulfite, stabilize and pitch.

Any help would be appreciated.

Thanks,

Doc Evil

--
"I felt evil surging through me, in every fiber of my being. Pure,
undiluted evil. I could taste it."

"How's evil taste?"

"A little chalky."

Most fresh juice comes sulfited and corrected for sugar. You can
check it but if it's fermenting already it does not mean anything.
The acid is often corrected already too. I check them and adjust to
at least 5-5.5 TA. You would probably want the pH under 3.5.

Do all this before pitching the yeast. Do not usestabilizer on juice,
that comes later.
Joe


Doctor Evil > wrote in message >...
> I'm going to purchase some fresh Zinfandel juice tomorrow.
>
> This is my first "juice" batch so I'm a bit sketchy on what to do.
>
> I know I need to test the pH, acidity and brix, along with SG
>
> I guess I'm confused as to where I need to start my process with the juice.
> I know that's probably funny, but do I adjust my juice, and then pitch the
> yeast, or do I need to sulfite, stabilize and pitch.
>
> Any help would be appreciated.
>
> Thanks,
>
> Doc Evil

Most fresh juice comes sulfited and corrected for sugar. You can
check it but if it's fermenting already it does not mean anything.
The acid is often corrected already too. I check them and adjust to
at least 5-5.5 TA. You would probably want the pH under 3.5.

Do all this before pitching the yeast. Do not usestabilizer on juice,
that comes later.
Joe


Doctor Evil > wrote in message >...
> I'm going to purchase some fresh Zinfandel juice tomorrow.
>
> This is my first "juice" batch so I'm a bit sketchy on what to do.
>
> I know I need to test the pH, acidity and brix, along with SG
>
> I guess I'm confused as to where I need to start my process with the juice.
> I know that's probably funny, but do I adjust my juice, and then pitch the
> yeast, or do I need to sulfite, stabilize and pitch.
>
> Any help would be appreciated.
>
> Thanks,
>
> Doc Evil

(Joe Sallustio) wrote in
om:

> Most fresh juice comes sulfited and corrected for sugar. You can
> check it but if it's fermenting already it does not mean anything.
> The acid is often corrected already too. I check them and adjust to
> at least 5-5.5 TA. You would probably want the pH under 3.5.
>
> Do all this before pitching the yeast. Do not usestabilizer on juice,
> that comes later.
> Joe
>
>
> Doctor Evil > wrote in message
> >...
>> I'm going to purchase some fresh Zinfandel juice tomorrow.
>>
>> This is my first "juice" batch so I'm a bit sketchy on what to do.
>>
>> I know I need to test the pH, acidity and brix, along with SG
>>
>> I guess I'm confused as to where I need to start my process with the
>> juice. I know that's probably funny, but do I adjust my juice, and
>> then pitch the yeast, or do I need to sulfite, stabilize and pitch.
>>
>> Any help would be appreciated.
>>
>> Thanks,
>>
>> Doc Evil

Thanks for the info! I appreciate your input!

Doc Evil

--
"I felt evil surging through me, in every fiber of my being. Pure,
undiluted evil. I could taste it."

"How's evil taste?"

"A little chalky."

(Joe Sallustio) wrote in
om:

> Most fresh juice comes sulfited and corrected for sugar. You can
> check it but if it's fermenting already it does not mean anything.
> The acid is often corrected already too. I check them and adjust to
> at least 5-5.5 TA. You would probably want the pH under 3.5.
>
> Do all this before pitching the yeast. Do not usestabilizer on juice,
> that comes later.
> Joe
>
>
> Doctor Evil > wrote in message
> >...
>> I'm going to purchase some fresh Zinfandel juice tomorrow.
>>
>> This is my first "juice" batch so I'm a bit sketchy on what to do.
>>
>> I know I need to test the pH, acidity and brix, along with SG
>>
>> I guess I'm confused as to where I need to start my process with the
>> juice. I know that's probably funny, but do I adjust my juice, and
>> then pitch the yeast, or do I need to sulfite, stabilize and pitch.
>>
>> Any help would be appreciated.
>>
>> Thanks,
>>
>> Doc Evil

Thanks for the info! I appreciate your input!

Doc Evil

--
"I felt evil surging through me, in every fiber of my being. Pure,
undiluted evil. I could taste it."

"How's evil taste?"

"A little chalky."