Just picked up three juice pails from my Mosti Mondiale retailer. Pinot Noir Sonoma Edition, Red Zinfandel Sonoma Edition and a regular Valpolicella must bucket. The Sonoma reds have 4kgs of grape skins.
I made up a Joeswine type fpac for each juice pail depending on their berry varietal characteristics. There is not alot of extra room in the juice pails so I ended up pouring the Valpolicella into one of my 10gal fermenters and that way if needed I could thief over some of the other juice if it gets to raucous.
In the Valpol I also added a pound of dried currants and about half lb of dried cherries.
They come preinoculated but I'm not sure what yeast is used. If any readers know shoot me a message. I was hoping to use RC212 but it may be pointless or even detrimental to have two different yeast strains doing there thing.
They are not quite room temp yet and seem a little low on SG so I made a simple syrup up just in case I need to bump up a bit.
I'm pretty excited about these buckets and at $110CAN for the Sonoma Ed's that seems like a pretty good deal.
I threw in some pics.
I made up a Joeswine type fpac for each juice pail depending on their berry varietal characteristics. There is not alot of extra room in the juice pails so I ended up pouring the Valpolicella into one of my 10gal fermenters and that way if needed I could thief over some of the other juice if it gets to raucous.
In the Valpol I also added a pound of dried currants and about half lb of dried cherries.
They come preinoculated but I'm not sure what yeast is used. If any readers know shoot me a message. I was hoping to use RC212 but it may be pointless or even detrimental to have two different yeast strains doing there thing.
They are not quite room temp yet and seem a little low on SG so I made a simple syrup up just in case I need to bump up a bit.
I'm pretty excited about these buckets and at $110CAN for the Sonoma Ed's that seems like a pretty good deal.
I threw in some pics.