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Second Wine

A wine made from the pomace or strained pulp obtained from making a first wine. A second wine will require that the pomace or pulp be ameliorated with water, sugar, yeast nutrients, and possibly acid and tannin, but usually not pectic enzyme. Sulfites, however, should be introduced at once to achieve and unbound sulfur level of 45-55 ppm. A second wine cannot usually be made in the same volume as the original wine from which the pomace or pulp was obtained, but a volume of 1/3 to 2/3 the original is usually attained.

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