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Located in Pittsburgh, lightly used manual crusher. Near mint condition. $100. PM me if interested. Previously had press for sale but it’s no longer available.

Hi, I can't seem to find the calculation to lower the ph of my wine must. Currently I have 12 gallons of Zin must with a ph of 3.9. What's the calc to lower? I've tested TA and it's been inaccurate at best so figured at least get ph in order. Thanks,

Well, I'm going all grapes this year for the first time. 3 lugs of Zinfandel and a field blend of 2 lugs Cab and 1 Merlot. Found a great deal on a used crusher in perfect working order, however we will be destemming by hand. Good news is we have help,it's my birthday tomorrow so some family...

So, I plan on backsweetening my fall Muscato/Malvasia Bianca blend and was looking for a general guideline for sweetness for Muscato. I am not a sweet wine drinker but made this for the family who enjoys a sweeter wine. Just looking for opinions as to how sweet you like your Muacato? Thanks!

Hi all- I am planning to expand my wine making into all grapes this spring for the Chilean harvest. I started at kits ->juice buckets-> juice buckets w/ lugs of grapes. I am currently in the market for a wine press, preferably 18L or 30L that is in reasonably good shape. I browse the usual...

So, at some point today my nephew pulled out the air lock from the stopper of my 5 gallons of pinot grigio. No idea when it happened but it did and I just noticed this evening. Any precautions I should take at this point?

Hey all, last night I racked my Chilean Zin made from a juice pail this spring and its coming along just fine. However, "just fine" is kinda boring especially with several other reds also bulk aging. I was thinking of experimenting with this 6 gallon batch flavor wise. I was thinking some...

I see alot of recent activity among suppliers updating grape/juice varieties and delivery dates. Just curious as to everyone's fall lineup? For me, I think a CA cab juice bucket with a lug of grapes and a pinot grigio bucket. I'm getting pumped for the fall harvest for sure.

I started a Malbec juice bucket on 4/3 and added an all grape pack during fermentation. I fermented to dry in the bucket and racked on 4/12 to glass carboy. I added Vp-41 mlb culture & nutrient. However, there is alot of sediment/pulp dropping out and I'm slightly concerned that this may...

Hey all- I have a CA Sangiovese from the fall (juice bucket) that I checked on last night and there are a bunch of tiny bubbles that continually rise to the top of the carboy (6 gallons). It has been racked and sulphited after fermentation, nothing out of the ordinary. I did not innoculate...

Hi all- quick question. I have been doing some research and am unable to find a concrete answer. I have a Barbera that has a ph of 3.0 with TA of .70g/. Would cold stabilization work to increase the wine's ph? This is a Chilean made from juice last spring and I would like to bottle soon...

In know it's only January but single digit temps and below zero wind chills here in the north east have me already itching for spring, particularly making some spring time wine! Has anyone given any thought as to if/what they will be making? Anyone doing any Chilean juice? My plan is to...

Has anyone used oak on Sangiovese? Just curious as to toast levels, French/American/Hungarian etc. I just added 1/2 ounce of medium toast French oak cubes to 5 gallons of Sangiovese. A rather small amount but I over oaked a Merlot last year so am real hesitant to make the same mistake again...

Hi all- I was wondering if its ok to add acid during fermentation? I was making an acid adjustment on 2 juice buckets on Sat. to het my T/A to .60-.70 and ran out of tartaric acid. I was able to make half of the adjustment prior to fermentation kicking off. Can I just add the additional amt...

I realize this has been discussed before but I can't find seem to find a thread that discusses it. Does anyone ferment juice buckets to dry and then transfer to glass once fermentation is complete? Thanks!

I racked 5 gallons of CA Merlot for what I hope to be the final racking, added 1/3 tsp of tannin riche and 1/4 tsp of kmeta all on 10/18/14. It tastes good and I plan to bottle in the next 10 days. My question is should I rack again and add more kmeta, add maybe 1/8 tsp of kmeta just prior to...

Hey all, I started mlf last Saturday using VP 31on a pinot noir juice bucket when SG was .996, added the proper amount of opti-malo and all seemed fine. Had a normal ferment using Rockpile, racked to secondary around 1.002 SG and started mlf around .996 SG, no issues at all. I went to stir this...

Hi all, quick question. I am planning on getting another CA juice bucket, either Merlot or Pinot Noir, but leaning towards the Pinot. I was kicking around the idea of adding 1-2oz. of medium plus French oak cubes during fermentation as I have had success in the past with adding oak during...

Hi all- I started a juice bucket of CA Sangiovese on Saturday morning. I used BM 4x4 yeast, made a yeast starter and added some nutrient yesterday. Same steps I have taken in the past. My question is with every other ferment I have done there was always a lot of foam production 48 hours in but...

Hi all. I was given 4 cases of bottles and I'm curious as I have not seen these before. There is a lip about 1/2 inch below the top. Can these be corked? Anyone else see or use these bottle types? Thanks.