I started my second reserve wine kit today, a barolo.  This is my first kit from Mosti Mondiale.  It’s “all juice” (read as:  even heavier than the muller-thurgau yesterday), and has all sorts of fancy stuff, including “select oak” a bag of “red raisins.”

Bentonite was stirred into the juice, and no water was added.  Staring SG was at 1.098, which should give a final alcohol of about 13.8%.  The yeast was sprinkled on top, and the bucket was moved to the shower. The raisins get added tomorrow.

I also tried to restart the MLF in the merlots.  I rehydrated the dried VP41 malolactic bacteria in water for about 15 minutes, then stirred it in to each carboy.  Here goes nothing!