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| Start with award-winning juice and triple-filtered water, region specific yeast, and your choice of oak to create the best wines. |
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| When starting a batch, triple-filtered water means little impurities enter your wine |
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| Region-specific yeast is added to your juice to begin fermentation. |
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| Each batch is labeled with information specific to your process, and your first visit comes to an end. |
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| Return for your second visit and monitor the fermentation of your wine. If the alcohol content is perfectly balanced with sugar content, you can stop fermentation. If your wine needs more time, continue fermenting in a glass carboy. |
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| When juice is transfered from bucket to glass carboy, your oak follows it. The wine is then racked to continue fermenting. |
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