the recipes I have), and lots of spring water (6 gallons in the bucket).
I also added pectic enzyme, acid blend, and grape tannin according to
the recipe. I went with the Montrachet yeast. Now I just have to wait
for it to start doing its thing. It's sitting in my kitchen in the
bucket with an airlock, so it should maintain between 65 overnight to
70-72 during the day.
We'll know in a few months whether or not I did it right.
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