This morning….time to add some of the wine ingredients.

• 7.5 tsp acid blend
• 3.5 tsp of yeast nutrient
• 1.25 tsp of yeast energizer
• .625 tsp of tannin (5 of 1/8 tsp or 5 dashes)

Mix together will small amount of cool filtered water and pitched into must, stirred well

• 5 tsp Pectic enzyme

Stir until dissolved in small amount of cool filtered water and pitched into must, stirred well.

Next……the yeast starter.  I will be using “Premier Cote de Blancs” for this batch