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Thank you for the replies. I will have to look into building up more of a reserve and the possibility of barrel aging. Would it help to not fill the carboys all the way into the neck so that there is more air contact with the surface area in the carboys?

I have been making wine for two years now. I always make Cabernet using juice and I use R56 yeast with malolactic and french oak medium chips. I have had pretty good results to this point but it just never tastes quite the same as a bottle of Cabernet you get at a restaurant. Today I was racking...

I am making Cabernet for the fourth time from juice I buy from Italy and Chile and I have had some good results so far. I have always used a hydrometer so that I know when fermentation is complete but I have never checked pH or brix. Is this something I should be doing with juice or would this...