We made Verjus from Pinot Noir grapes last year. We learned a few things, mainly to pick even a little earlier, when Brit are at about 16. However the biggest question I need help with is how to stabilize the … not wine, but juice. We sterile filtered, but we still got some to ferment (sort of a Petnat). Any ideas?
velcorin
Yes, I thought of that but we are doing such a small production. I am thinking I have to use sodium benzoate and treat it like food.