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I know this is kind of an odd post but I am considering kegging (adding CO2) and turning some of my very light bodied Pinot Noir into a rosé. From grapes 2021 harvest fermented dry but I have no idea what the acidity is. I have done this previously with white zinfandel fresh juice pails with a...

I also have a very light body pinot noir from grapes from 2+ years ago in bulk aging. I will simply bottle some and hope for the best. However, I have been previously successful in kegging and carbonating a cheap-is there any other kind?-white zinfandel from fresh juice pails and adding a...

I'm in the Vancouver area and I had almost the opposite experience. 2021 grapes from the Okanagan. I'd like a little more color and body but it may be a little premature. Where are you located exactly?

I'm not sure if you are still active, but THANKS for the full explanation of why the heck my supplier shipped me dry malic and lactic-cheap bas%ards. If they always line up, lower middle and upper then I don't really need the standards...