I have been thinking about fresh juice but I am in Pittsburgh and California is so far away. How do you get good fresh juice?
Do you measure the residual acidity of the wine juice and adjust for it? If so, how do you do both?
I do the kits because this is all handled but yes kits are expensive. I buy the most expensive kits because I have wine snob friends.
That's also why I age my red wine so long. I age it in stainless kegs at 55F in a old frig with temp control. It takes up less space than
30 bottles. I periodically taste the wine and the high tannin reds really do seem to mellow out with age. They have less of a bite after
If I had a good source of juice I would probably look into getting the equipment in to measure residual acidity as well as free SO2.
I only have one glass carboy and only use it as last resort with the carrying straps. I am extremely safety conscious,
perhaps overly so.