Started this guy about two weeks ago. Swapped out the supplied EC1118 with my usual BA11. Nice cooler fizzy pop ferment. Should end up right around 13% ABV. Starting pH was 3.4 and finished out at 3.16! probably will not need any additional acid on this one but will let it sit for a few months and can see no reason it won't be ready to bottle by 3mo bulk age. It cleared to crystal clear in only 2 days. Really nice bouquet at the moment.
From RJS: "This light-bodied, crisp wine opens with delicate floral and lemon notes on the nose. Bursting with white peach and citrus on the palate, the Vino Blanco has a crisp and refreshing finish that is typical of a well-balanced Spanish white wine. Partner this wine with other bright flavors like greens dressed in vinaigrette, calamari with lemon & herbs, fresh, salty shellfish, or asiago cheese."
From RJS: "This light-bodied, crisp wine opens with delicate floral and lemon notes on the nose. Bursting with white peach and citrus on the palate, the Vino Blanco has a crisp and refreshing finish that is typical of a well-balanced Spanish white wine. Partner this wine with other bright flavors like greens dressed in vinaigrette, calamari with lemon & herbs, fresh, salty shellfish, or asiago cheese."