Freezing kit juice Will freezing affect the juice I get in a 5-gallon (19-L) kit? I am concerned about the variations that occur in home winemaking. My 6-gallon (23-L) primary fermenter works well but I only have one shot per kit. I want to take a standard kit (10-liter bag of Grand Cru Cabernet Sauvignon juice) and split it into five 2-liter batches. These batches would be stored, frozen in Ziplocks, awaiting their turn in my 1-gallon (3.8-L) primary fermenter. This would allow me to test the effects of acid adjustment, oaking, extra rackings and vacuum degassing using a common raw material starting point. Jim Spencer Greensboro, North Carolina I think your idea of freezing small portions of kit juice is fantastic! I have always encouraged readers to experiment in meaningful ways that work for them and their particular circumstances; and it sounds like your arrangement will work for you. The juice and concentrates that come with kits are already relatively microbially stable and are generally homogenous so they should freeze very well. I would just make sure that
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