OK,

I'm getting the juice on Monday and it's already fermenting.

The winery (Marabella) that I'm buying it from said all I really need to do
is let it set for a month and rack it off the sediment to another carboy.

Does that sound right to you all? It's Zinfandel juice, and I'm also
getting some Vin Rose juice for my father. I just want to be sure I don't
screw this up.

I'm concerned about pitching the yeast because both my Dad and the folks at
the winery told me I don't need to pitch yeast because it already has wild
yeast in it. So now I'm kind of unsure about the yeast, sulfiting, etc.

Thanks for your help,

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."

In some old vineyards, especially in Europe, where wine has been made for
many generations, good wild strains exist in the vineyard and have been
proven. I hope this is the case for you. I would probably go with the
vineyards suggestions and worry about it until they were proved right. If
it really is already fermenting, whatever yeast is pressent will probably
dominate so there would be little use in adding your own.

Ray

"Doctor Evil" > wrote in message
...
> OK,
>
> I'm getting the juice on Monday and it's already fermenting.
>
> The winery (Marabella) that I'm buying it from said all I really need to
> do
> is let it set for a month and rack it off the sediment to another carboy.
>
> Does that sound right to you all? It's Zinfandel juice, and I'm also
> getting some Vin Rose juice for my father. I just want to be sure I don't
> screw this up.
>
> I'm concerned about pitching the yeast because both my Dad and the folks
> at
> the winery told me I don't need to pitch yeast because it already has wild
> yeast in it. So now I'm kind of unsure about the yeast, sulfiting, etc.
>
> Thanks for your help,
>
> 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."