I am able to purchase Cabernet juice from one of the local
wineries and have afew questions. I have never made wine, but
am an experienced brewer and meadmaker. I have read
'progressive winemaking' by Acton and Duncan si I am dangerous...
Will just fermenting the juice without the benefit of skins leave
me with a wine which lacks body, mouthfeel, or tannin or ???
Also is $10 a gallon too much to pay? I hear it has been a bad
year for the California grape crop in general.