Looking forward to fall, I plan to be doing my first wines from grapes \ juice buckets. Is there a resource available that has optimal guidelines/targets for items such as SG/Brix, FG, pH, etc.. for different varietals and styles? Or, do most people just take the juice as it comes without much modification or adjustments? (I know most at a min MLF).
While I am no sommelier, and new to winemaking, I am having trouble wrapping my head around what truly makes a "quality" wine. Is it mostly the grape and proper aging? Or, does slight adjustments to the raw material make significant improvements to the final product? It seems there are few things that can be done (short of above mentioned items and yeast selection) to change the final product.
I ordered Techniques In Home wine making in hopes for some of the above info. Looking for your thoughts!
While I am no sommelier, and new to winemaking, I am having trouble wrapping my head around what truly makes a "quality" wine. Is it mostly the grape and proper aging? Or, does slight adjustments to the raw material make significant improvements to the final product? It seems there are few things that can be done (short of above mentioned items and yeast selection) to change the final product.
I ordered Techniques In Home wine making in hopes for some of the above info. Looking for your thoughts!