First time using fresh juice

[gotbags-10]

I've made a couple of WE kits that went well. A local winery is selling fresh juice. I'd like to give it a go. I was gonna try chambourcin and traminette. Probably just a gallon of each that way if I mess it up I won't be out much. Im wondering what all I need to do to the juice if anything before I start fermenting or just add my yeast? Thanks nick

 

[salcoco]

let the juice settle overnight in cool place, that will allow seeds skins etc to settle out. rack clear wine in to fermenter. adjust for brix and acid add nutrient and ferment.

 

[djrockinsteve]

When you get home with your juice it will most likely be very cold. Allow it to acclimate to about 60°. Then you can have your pectic enzyme yeast nutrient and take gravity readings.

12 to 24 hours later you may add your yeast and away you go.

You will need one and 1/2 gallons to have a complete 1 gallon when you are finished.

Hi start with 6 gallons of juice and when all is said and tasted I and up with 5 gallons and a little bit more.

There are numerous tutorials to help you out in our tutorial section on this site.