Recent content by ugh

I paid 60 each for two 6 gallon buckets of Chianti in Florida..Ct same thing I use to pay in the 48 range.

I'm looking for a yeast for my Chianti..I need something that would work well at around 77 to 80 degrees. Thanks

Hey Wade I already moved from CT about 3 months ago. I was in Oakville not far from you. The place in Tampa is called Pardo Wine Grapes. The sell they California special juice and grapes as well. Looks like I will have to make the trip.

Ok so here I am in Port St lucie. It's just about time to think about making wine again and I'm really not wanting to drive all the way (almost 3 hours each way) to Tampa to get fresh must. I fail to believe that there isn't anyone in this area that sells juice or that I'm the only one that...

Well I did it in the carboys and didn't spill a drop ! everything survived just fine :sm

No thanks..Being in the truck is quite enough. I thought about being on a bike during lovebug season and then I thought again. Besides people drive so fast and crazy there I find it way too dangerous. I'll stick with the pickup :b:b

Yes I did consider bottling it but then the guy who was supposed to get me the gallon jugs last Friday said they would not be in until this Tuesday afternoon. I am moving the wine and a whole bunch of stuff Thursday. Not alot of time to get it bottled. I may just end up moving it in the carboys...

Yes the east coast is where I will be. I was there not long ago and there were gozillions of love bugs, But I am told they don't last long and they were just about done when I came back north.. Do you have a source for fresh must ?

Port Saint Lucie

I did find out where to get juice..Now if I can find out where to get Chilean juice :a1 Oh and thanks for the welcome.

I had planned on putting it all in gallon jugs for transport then back in the carboys when I get to the new house..

Well we sold the house in Ct and I have 6 full carboys in different stages of aging..I thought for the move I would just use gallon jugs and then when I get there I would just move them back into the carboys and let them do their thing until they are ready to bottle..I am a bit concerned about...

I always ferment in the bucket the juice comes in. I have never had a problem.

I've been making wine from juice about 3 seasons now including Chilean. An old timer who's wine I have tried and is always good told me never put anything in your wine..I tried it and my wine comes out just fine..The only time I did put anything in my wine was Sept when my Pinot Grigio was slow...

Wade ....The guy in Newtown carries the frozen stuff..At least he did that last time I was there...http://www.maltose.com/Construction/Home.html I would also try here as they say they are available year round http://www.papagnivineyard.com/