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Ok, so I cannot restart my Pinot noir crushed grape bucket and I'm about to dump. When the bucket arrived, it was already fermenting pretty well. I added campden and then pitched RC 212 the next day. After a week, I racked and strained out the skins and seeds and then it just stopped. I've tried...

Received crushed grape bucket a few weeks ago.. (Already fermenting when received) hit with campden and sprinkled rc212 on top next day. Ferm was very slow for about a week then it just stopped at 1.04. Tried a EC 1118 starter, that didn't work. A few days later I added yeast nutrient and a few...

Newbie here at crushed grape / juice buckets Looks like it took my buckets a week to be delivered according to UPS tracking. When they got here, the juice was almost completely fermented and they were in a Home Depot "all purpose" bucket. Is this normal? Shouldn't the grapes be in food grade...

I've got 10 gallons of crushed Pinot noir grapes coming in a week. The vineyard said I should cold soak them by dropping the 5 gallon buckets in an ice pale for a few days before fermentation. Question. Should I drop campden tablets in as soon as I start cold soak or wait until after cold soak?

Hey guys. I've got a super Tuscan in the secondary with a stuck fermentation at 1.01. I've tried twice making a slurry out of EC – 1118 with warm water, sugar and some of the wine. After 12 hours it starts fizzing pretty well but then when I add it to the carboy nothing happens. I even tried...

Will be purchasing a RJS en premier chard kit and noticed the instructions don't call for a sur lie or MLF which are the processes that give chard its signature taste. I'm guessing these processes aren't typically compatible with kits or they are risky processes that the manufacturer doesn't...

My current go to bottle of wine is a dark red blend (ménage trois midnight, freak show red, etc). I really like the way the different varietals create "layers" of flavor. My question is how this is typically achieved. I know yeast type and oak plays a part but is there a magic process that...

Anyone try MLF fermentation on your red kit wines? When and how do you do it? Has it ever started on its own?

Just bought 2 red kits (trio red and super Tuscan) and have a question about yeast. The kits obviously come with lalvin EC 1118 to ensure a complete flawless fermentation but I pitched red star Pasteur red hoping to achieve a more robust flavor profile with more depth. Every time I use Pasteur...