Today's the day I pick up 250 lbs of frozen Cabernet from Sonoma. Premium stuff.
I'm planning to split it up and try some different experiments... cold soak, no cold soak, three different yeasts, different fermenting temperatures, early vs. late press.
In the end it will all go into the same barrel, but I'm hoping to learn a few things along the way.
Hee hee.
I'm planning to split it up and try some different experiments... cold soak, no cold soak, three different yeasts, different fermenting temperatures, early vs. late press.
In the end it will all go into the same barrel, but I'm hoping to learn a few things along the way.
Hee hee.
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