I went back to the grape juice merchants and got 6 gallons of Pinot Grigio. For this one I’m changing the plan a little bit. I added 5 crushed “Campden” tablets to stabilize the juice (kill off the native flora). Once that’s settled for a day, I’ll add a culture of the wine yeast of my choice.
The red is definitely slowing up. I may rack it into a carboy this evening, just so I can take a look at it.
I’ve also identified a potential kegerator. A friend is redoing his kitchen and just wants an old fridge to be “gone.” I can make that happen.
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