Hello all!
New to the wine making thing. I am meeting the grape grower this week to pick my grapes (Riesling) and all he has available is a press. From what I have read I think this will be ok.
My question is this. I plan to ferment in a carboy, but for picking up the juice after pressing I was planning on a standard food grade bucket. I was planning on letting it settle over night (possibly in the fridge) before putting into the carboy. When should I add the sulfite? At the time of the pressing or when I get home?
Thanks! -Pete
New to the wine making thing. I am meeting the grape grower this week to pick my grapes (Riesling) and all he has available is a press. From what I have read I think this will be ok.
My question is this. I plan to ferment in a carboy, but for picking up the juice after pressing I was planning on a standard food grade bucket. I was planning on letting it settle over night (possibly in the fridge) before putting into the carboy. When should I add the sulfite? At the time of the pressing or when I get home?
Thanks! -Pete