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I have several kits now bulk aging, and decided to try my first juice buckets. I picked up a California Pinot Grigio from the local Vinter Supply today. It is from Luva Bella. It is pre-innoculated, but I added 116 yeast per a recommendation from the person running the operation. Does anyone...

Curiously, on many occasions, people on WMT seem excited when a kit is opened and the yeast is RC212 instead of EC1118. I am not sure what the exact differences are between the yeasts, but based on the cost of a yeast packet (less than $1), why wouldn't they just buy and use RC if that is their...

Why do the En Premeur instructions say to wait for day 28 before stabilizing and clearing? Doesn't that seem like a long time? If I am confident fermentation is complete should I go ahead and stabilize, or wait? SG 1.094 .999 @ the 8 day mark, moved to secondary (missed the transfer per...

My primary fermentation just completed on my RJ Woodbridge Cab. Couple questions for the pros. 1. Is there a final conclusion on whether or not to squeeze the skins? 2. That leads to my next question. Are experienced vinters able to detect the amount of tannins in the must? With that...

Looking forward to fall, I plan to be doing my first wines from grapes \ juice buckets. Is there a resource available that has optimal guidelines/targets for items such as SG/Brix, FG, pH, etc.. for different varietals and styles? Or, do most people just take the juice as it comes without much...

Hey all, new member here, been lurking for a while. Looking forward to gaining knowledge in yet another hobby. Below is a bit about me. I live in the northern suburbs of Detroit, working in automotive (imagine that). Currently managing Chrysler projects for a tier 1 supplier. Current...