Recent content by Heiko

When I first saw a picture of the AllJuice kit I thought the whole idea of the bucket is that they can be fermented right in that bucket. I thought that would have been a cool marketing idea... but I guess not.

Anybody reusing the bucket the Alljuice kits ship in as a primary fermenter? It seems such a waste to throw them away. Only problem is the lid. I don't think it can be convinced to seal again once it has been opened.

So it finally happened to me. I started a MM Alljuice Barolo on Saturday morning and since Sunday evening it just does not want to stay in the bucket. I removed the heatbelt, covered the whole for the fermentation lock with a large bowl and cleaned up the mess, but it keeps climing out of the...

No I haven't made the kit yet, but it makes sense on several levels. By chopping up the raisins you increase the contact surface between raisin and juice by a thousandfold so that should be beneficial. Second I would think that they just stay behind with the rest of the sediment when you rack to...

When I ordered my MM kit, George recommended chopping them up in a food processor. I think that is a good idea.

That puts a totally new spin on the bulk vs bottle aging debate. Sounds to me than that bottle aging is the way to go. Just have to find a way to resist sampling away the bottles.

I have a read a number of post now that they when you do bulk aging you have to add 1/4 tsp of kmeta every 3 month. I just wonder where this requirement comes from. Nobody asks you to open your bottles every 3 month and add kmeta. Besides the fact that this would not be practical is there any...

Hi, I am new to the hobby and site. I just started making some kits in October of 2009. I have these kits aging in my basement: Vintner's Reserve Chianti CC California Reserve Syrah (12L) WE Selection Premium Merlot CC Showcase Amarone CC Global Cuvee Amarone (12L) CC California Reserve...