Boatboy24
No longer a newbie, but still clueless.
I have the CC Showcase Yakima Syrah in Primary, which will be immediately followed by the LR Tempranillo Garnacha. I need more carboys to make room for this!
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I have the CC Showcase Yakima Syrah in Primary, which will be immediately followed by the LR Tempranillo Garnacha. I need more carboys to make room for this!
Boatboy24
No longer a newbie, but still clueless.
If it is, I'll be switching it.
Boatboy24
No longer a newbie, but still clueless.
WooHoo! It came with RC212!! 
Boatboy24
No longer a newbie, but still clueless.
I just found out my Tempranillo-Garnacha is on the way too.
That one has EC-1118. I think I'm going to use D254.
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Karalaok,
Is that a bag of sugar on the right hand side?
Is that a bag of sugar on the right hand side?
SouthernChemist
Professor
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It looks like the bag for holding the crushed grape skins.
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That makes more sense.
That's right, cloth bag use for crushed skins but I never use it. I just dump the GPack straight to my fermenter.
I just posted this in another relevant thread, but the first few kits I made, I couldn't manage dumping the grape pack into the straining bag, so I threw it into the primary directly. Major PITA when it came time to rack. I had to use a pasta strainer to make a "wellhole" in the sludge/skins/pips/chips to siphon out of. I am very happy to use bags now. I even started putting the oak chips in the bag, too. I just racked out of primary earlier today, and it was the easiest ever.
SouthernChemist
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I think more people than not will say that adding the grape pack directly into the wine is more trouble than it is worth when you rack the wine.
In a a few kits that I have made the bag kept flowing on top and I had a hard time sinking it. so I stop using it. When racking I just simply put a paint strainer bag (Home Depot small size) over my racking cane with a rubber band and off I go. The flow rate is a bit slower but never clog.
Gwand
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I find that if I squeeze the sleeve with my gloved sanitized hands the bag sinks to the bottom of the fermentation bucket. Over the next 24 hours the sleeve rises to the top of the must. I just squeeze it again getting good extraction repeating the process once or twice daily.
I found there is no problem getting the grape skins into the sleeve if you first put the sleeve into a bowl hooking the edges around the side of the bowl. I use aluminum bowl that has a lip Around the edge for the sleeve to cling too.
I put a sanitized drinking glass in the bag to provide some weight. (It often still winds up floating. Need to find a heavier, food-safe glass weight.)
As Gwand says, use a bowl to help fill the bag. (Gwand, bkisel, and Rocky taught me that!)
As Gwand says, use a bowl to help fill the bag. (Gwand, bkisel, and Rocky taught me that!)
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