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Hi all, just need to confirmation to my thoughts. i purchased three wine juice buckets, they arrive while I was on vacation. My cousin helped out by picking them up and dropping them of in my garage. in the past I would add my own yeast but have had them start to ferment on their on without...

Hi, all. just wondering about some apple cider I'm trying to ferment. The jug said, in very fine print, it had Sorbate added for preservatives. Knowing this was added to stop any natural fermentation I pitch yeast anyway. It's been almost a week and very little action. Did I just waste three...

Anyone have an idea for an empty carboy storage unit? I have, though the years, collected my fair share of Carboys. Now I have a dozen or so and would like to see some ideas for storing them. please post if you have some pic to share.

Just curious, how many prefer a slow ferment over a faster ferment? I'm sitting at almost two week in primary and only at 1.03, started at 1.085.

Hi, quick question. We pressed last week on Sunday, the SG was around 1.8. the last few days the temps dropped in my house, the must is around 65 degrees. The SG hardly changed. I did not pitch any cultured yeast, all natural/native yeast. My question is; should I pitch a commercial yeast or...

Hi all. I normally replace my racking hose when they start getting a little tinted from my reds. Is anyone actually cleaning/pigging out hose or replacing like I do. Just curious if anyone has come up with a method to clean a few feet of hose it would be nice to share the process.

Morning, I added a lug of fresh crushed grapes to my Chilean wine buckets to add more body. It's been cooking now for 4 days, all appears to be progressing nicely. I punch the cap down twice a day. My question is how long should I macerate the skins in juice? I was going to wait until it hit...

Dumb question; How does one sterilize a strainer bag? Dunk in Boiling water perhaps?

Hi, I recently picked up a couple 5 gallon carboys from a garage sale ($15 bucks each), made in Italy, typical of the ones I normally buy new from my local brew shop. One was pretty clean, the other not so clean. The guy used them for making beer so the inside of the one has a film on the...

Hi, I bought this old (maybe ten years old) 15 gallon oak barrel as part of a bunch of wine stuff this guy in my area was selling. The barrel was in pretty rough shape, all the staves were loose, as were the rings. I decided to tighten up the rings and fill the barrel with water in hopes of...

Hi, I normally rack and add K-Meta every three months. Unfortunately I have been pretty busy these past months and haven't had time, looking at me notes it's been 4-5 months since my last racking. Just curious to know how long you folks go between between racking. I'm guessing I'm fine but...

Any thoughts on crusher/de-stemmers......manual, motorized, size?

How difficult is it to dismantle a barrel, clean the staves and put back together?

Hi, quick question; I picked up a slightly used 15 gallon oak barrel that the owner said was wax (paraffin?) lined. Is this okay to age wine in? I always heard charred or natural oak barrels where best. Also, the guy stored it two-three years ago with some lees left in it that took some doing to...

Hi all, just wondering if I can ferment pasteurized 100% apple juice?

Hi, just wondering how often you folks add yeast nutrients during primary fermentation?

Hi, this extended maceration issue has me thinking. We'll be crushing/de-stemming in a month or so. We usually macerate for only a week before pressing. I always thought that wasn't long enough, but being part of a bigger group I never said much, old habits are hard to break with some folks...

Quick question.....Can one use too much yeast nutrients? I read you should "step feed" nutrients during PF. Is it bad to dump it in all at once (as I did)? Would there ever be a situation when you would need to add MORE during PF? Thoughts?

Good morning, quick question; what's the difference between Lalvin's 71B and 71B-1122?

I haven't used oak in a while and thought I'd add some to the Chilean juice that's coming in this week. Question is should I bag the chips in a cheese cloth prior to dumping them or just dump them, saw dust and all? Also, I plan to add them in primary this time instead of the bulk ageing phase...