New to the forum!

AbarthTony · Nov 6, 2014

Hi everyone, I am new to the forum although not new to wine making. I have joined to get ideas on alternative wines (different fruits). Also I have never seen or had the need to add anything to the wine aside from the grapes themselves so I am very interested in how/why external yeast ect added. I grew up making wine from grapes with my father and grandfather who are both from Italy and I presently still make wine myself. Being that I grew up making every year I have never researched the process at all, so I am here to educate myself on other methods. Here are two quick pictures of my wine so far this season! Approximately 6 gallons of each - Barbera, Cabernet Sauvignon and White Zinfandel. In buckets where the primary open fermentation and I have since moved them all to secondary fermentation last week. I have them aging with varying darkness of oak chips (dark roasted for the cab and medium in the Barbera and White Zin) in the carboys as well.