Thank you everyone and especially runningwolf. I am not going to do what he suggested one guy did. It just seemed to easy. I am very new at wine making. I am a chemist by profession and I hear they are notorious for over analyzing things. The recipe they gave me when I bought the juice...
I buy the 6 gallons of Regina Cab and Zin juice. The place I buy it says a guy comes in and buys 5 or 6 buckets and doesn't even open them. He sets them in a cool place for six months and opens them up and bottles wine. I assume it tastes good. Anyone ever hear or try that?
