By the end of the first day of processing the grapes I’ve got two 6-gallon buckets almost full of juice. However, unlikely the prior year when I forgot to do that, now I’m going to measure the specific gravity at the start. Also to label the buckets.
- Bucket #1: 1.100
- Bucket #2: 1.100 (or little more)
I decided to not kill the wild yeast, same as past year. But I’ll definitely kill the rest of the yeast at the end of the fermentation.