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Just an update, I asked Brehm Vineyards for some input as well and Peter Brehm got back to me with the following. The essential additives follow - ferment from 22° to 10° as cool as possible. This will help slow the fermentation and inhibit the loss of volitives. -Yeast -Fermaid K -So2 -would...

I probably should have been more clear, I plan to ferment till dry and forgo MLF. Thanks for the TA note, I'll keep that in mind when testing and tasting. One more question, I was not planning to add any oak, either during fermentation or aging. Most kits come with oak powder to add during...

Thanks! I'll take another look at those additives, appreciate the once-over.

All, I was hoping to get a bit of advice, I have made 10 or so kit wines and wanted to expand my hobby by getting into frozen grape must and juice. My first attempt will be riesling from from Brehm Vineyards. I have done some research and made the attached process, would anyone mind taking a...