I should be harvesting a week from this coming Sat (9-30) for my 1-2 ton of Cab fruit. What I'll get is a full macrobin of fruit. I've done a couple kits, but never from fresh fruit before. What I have and can borrow is:
Tart acid questionI made a few batches of wine from various frozen concentrates before I had an acid test kit. They are all...
Another Macrobin to do the primary fermentation with lid Hand cranked stemmer-crusher A TA kit (basic NaOh solution and syringe) Sulfite testing breastre kit 2# Pot Met Yeast Yeast Nutrient pH meter and fresh calibrating solutions French Oak Barrel for after fermentation
What else should I have on hand. How much tartaric acid should I have to do the max amount of correction I might need for a barrel? What other supplies should I get before next week to correct-adjust anything that might be needed? I"ll be heading to the city of Napa this Sat to purchase anything else that will be needed.
Frankly, it seemed like such a great idea at the time. Now the time is niegh and I'm a bit scared I've bitten off more than i can chew. Anybody out there with lots of experience want to come to Calistoga to show me how this is done? :-)
