Recent content by muskie003

Just checked em out. Good find. Thanks

Been a while, but there was a Sunseri’s in the strip that sold juice buckets. Not sure if they’re still around or not

I’m in central Ohio. Anyone know of anywhere I can get baco noir juice within a manageable drive or anywhere that can ship it? Not the most popular varietal and I’m not having much luck finding it

I've been looking into this question myself and have come up with mixed reviews. pros and cons for each. I think I'm going to do a coferment with three varietals. Have yet to decide which (maybe merlot, malbec, petit verdot???). I'm looking at it as a science project. I'm by no means a veteran...

two part question here: 1. I just picked up three buckets of juice (all different varietals) and all three of them are from a different "company" or brand name on the buckets. I never really paid attention to any correlation between brand and finished product. Just wondering if anyone had a...

How long you plan on keeping them on the skins? just thru primary? I didn't use all the skins on ours because I wasn't sure if I should. Just did a small batch, sort of a trial run this year, so we ended up with about two five gallon buckets of juice and added about 4-5 heaping handfuls of skins...

I just made a small batch of barbera from crushed grapes for the first time this year as well. Did you keep yours on the skins at all after crushing? We put some in the primary buckets, but I honestly don't know much about the process. Was this a mistake? How much of the skins should I have...

so you're essentially knocking out the yeast it came with and adding your own? would just adding another strain of yeast work? I do know the foam you speak of though.....

I'm getting some Chilean juice buckets soon. The supplier says that they come already inoculated with yeast. Should I just let it go with what the supplier put in, or should I rehydrate and introduce my own anyway? No idea what strain it comes inoculated with. Pinot noir, Syrah, and Sauv Blanc...

all juice from buckets. never done a kit.

lot of good info in there guys. thanks. I do probably two stirrings a day during primary for first 10 or so days then drop to once daily until I rack it off into secondary. I think its just a time issue too. I'm kind of a minimalist - hate to put in all the additives if its not necessary. id...

ive never really degassed at all. just relied on the racking more or less. I just bought one of the ones like you described for a drill

yeah fairly new myself. and not all that scientific about it either. it has happened on a variety of reds. sangiovese, malbec, brunello to name a few. and its not like champagne bubbly or anything - just has a little gas/bubble on the palate that goes away if I decant a while. or even just...

wow. that really is a great reference. thanks for the link

some of the wines that I have bottled seem to have a hint of gas/bubbles when I first open the bottle. they'll go away with some decanting and time, but I was wondering if degassing with something like a whip just prior to bottling would take care of this. anyone else deal with this? using the...