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I have been making juice buckets for a few years and have found that bulk aging at least 1 year rackings every 3 to 4 months gives me very good results. I also do a final racking a day or two before i am going to bottle. In most cases there is very little to no sediment in the carboy that i...

I usually do that especially when i am making 4 or 5 different reds. I take the bottom of all of the carboys after primary and transfer it to 1 gallon jugs. In about a day or two there is a pretty thick layer of sediment on the bottom that i again rack into clean 1 gallon jugs and then rack...

no skins just juice. It would be nice if they had skins. Yes i like reds not whites so much. Wife likes Riesling and i make a 5 gallon batch for her every two years because she doesn't drink it that much.

I went to Procacci brothers in Philadelphia on Wednesday and picked up some Regina Juice buckets for my 2015 wine making. There average price per pail is 56 dollars. At 68 degrees they were all at 1.090 and have a ph of 3.2. I am using Rc 212 on all of these wine and all are now is the early...

I used to use sparkolid but after i got a pretty good surplus of wine i am now able to make 50 to 60 gallons in september with fresh grape juice in various variates and let them age for about a year with several racking and degassings throughout the year and i don't need to use any clearing...

Looks like the orange two port caps won't fit on the great bear bottles but they do fit on the other two. I guess I will just use a #6.5 two hole stopper in those for vacuum racking

I just picked up 5 5 gallon carboys for $75.00. Three are Great Bear Spring water bottles with crates (marked 69 on the bottom)and two are just clear carboys with a date of 1927 on the bottom. No cracks, scratches or nicks on them. Carl

I just had to replace our whole house water filter since it decided to spring a leak. I purchased a new GE one at home depot for 15.00 dollars. It comes with a little device that has a blue LED that once you put the batteries in it will start blinking after 90 days to remind you to change the...

didn't you mean 1/4 tsp K-meta and 2-3 tsp sorbate for 6 gallons?

I purchased these a few months back I have only bottled a few dozen bottles so far but they seem to work fine. I went with the long #8 corks because I only have a hand corker. http://www.amazon.com/gp/product/B002VFRB9A/?tag=skimlinks_replacement-20 Carl.

I just bought 5 pails of Regina juice last week. After a day they had warmed up to about 65 degrees f in my 68 degree basement. I added pectic enzime and yeast nutrient and stirred it in. The next day the temp was 69 degrees and i pitched the yeast. I used d-47 for the whites and rc-212 for...

They are Regina juice buckets from California 5.3 gallon 57 dollars per bucket. Here is a link to a list of wines they have available. They are less then 5 minutes from the front street exit of i95 in philly. Family owned business since 1946 They just call it Pope Juice :)...

I just got back from Procacci Brothers in South Philly. I purchased 2 Juice buckets from them last year a Merlot and a Riesling both of which came out very good. I used EC-1118 on both of them Today I picked up a bucket of each of the following Regina juice buckets. Barolo Cabernet...

I just put my washed bottles up side down in the dishwasher and let them dry out there.

What temperature do you set the oven at?

i hold the bottles by the neck and warm them over the gas range on a low light while rotating the label back and forth over the flame. After about 30 seconds of warming most labels peal right off glue and all. Some need the glue removed for that I use wd40

if by pressure in the air lock you mean activity then it is not done fermenting and you should see the sg continue to drop.

alwayswhinning, The name seems appropriate. With your patience level i suspect you will have a hard time making good wine, or is it whine. In order for people to help you, you really need to take a more time to try to understand what they are saying (google). Coming off like you did will get...

I did add pectic enzime to he must the day before i pitched the yeast. The directions for my sparklloid says to use 1 tablespoon mixed in 1 cup of water and simmer for 5 minutes per 6 gallons which is what i did this time and have done in the past. I will move it from the basement to the first...

I started a batch of dragons blood on November 28. Other than substituting orange juice for the lemon juice I followed Dave's instructions to a T. When I racked out of the primary on 12/9the sg was .990 and had been there for 3 days. I degassed very well, added 1/4 tsp k-meta, 3 tsp sorbate...