Cabernet Sauvignon

After bottling all the muller-thurgau, started a new batch of wine! My dad wanted something with a little more body. He asked one of the employees at the wine/beer store what he would recommend, we now have some French Cabernet Sauvignon fermenting in the primary fermenter aka 'the bucket'. The process was pretty much the same but the oak chips looked a little different from the first batch of red. i just hope everything is clean enough so i don't get some bad bacteria in there and end up with a whole bunch of vinegar.

While at the store my dad asked about adding fruit for different flavors. In the store they have some fruit extract and also some cans of puréed fruit. You don't want to add the fruit in the beginning of the process because that will be too much sugar and that messes everything up somehow. You would want to add the fruit after you rack it once or maybe even twice. On the next batch, we might purchase some more carboys to experiment a little bit.