red cab juice - no skins

red cab juice - no skins

Post by Frank J. Leer » Sat, 14 Oct 1995 04:00:00



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.

thanks all

-frank leers

 
 
 

red cab juice - no skins

Post by Goldsmit » Fri, 20 Oct 1995 04:00:00


With the juice you have to stir alot in the primary to keep the lees going
threw the wine  for colour and flavor. I also give it a stir even after
the secondary is done let it settle then rack it.
I had just bought some Calif. Ruby Cab juice and it was $33.00 for a 6 gal
bucket.

Have Fun