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All done with the primary for the below except the Mourvedre. My wife and I picked all of the grapes ourselves. 3 gallons of Pinot Noir (Central Valley, California) 6 gallons of Cabernet Sauvignon (Central Valley, California) 8 gallons of Cabernet Franc (Byron, Contra Costa County) 7 gallons of...

I guess I’ll decide within the next 24 hours. pitched the yeast and the must is a light green. I’ve never experienced this. Maybe I’m spoilt with good east Contra Costa county grapes, but I’ve never seen green must for a red. let the adventure begin!

Good question. I chaptalized the must to get it up to 22.5 brix. Never tried making a rose. New territory.

This is my first post and am seeking advice from the wisdom of all on this site. I picked 100 pounds of Mourvèdre yesterday and it is only at 20 brix. pH is 3.77. I can’t test the TA until my NAOH gets here on Tuesday. I tested before picking and my sachrometer didn’t lie. I should have walked...