Hi Everyone,
Thanks in advance for helping if you can. I have been a kit wine maker and have now made the transition to real grapes. If I make the shiraz must tomorrow I presume it is just a crushing and Campden tablet job. How long can I leave it before pressing it into juice and adding the...
Hi All and Happy Christmas!
I have made some very good Sauvignon Blanc but the Pinot Grigio is an overly sweet disaster.
Question - Even though bottled and sealed a month ago can I splosh the whole lot into the fermenter bin and pour over new yeast and start the process again with finings at...