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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/

I have always one the primary fermenting in the bucket that it comes in and haven't had any issues yet. I just stir it up good and let it go. :b

I get them also..I found them last year in my Pinot Nior on the bottom of the carboy and this year I found them when I racked the Pinot Grigio for the second time but on the sides of the carboy. My basement is cold in the winter though..50 to 55 degrees most of the time

Reply from the Vineyard Thank you for the information. I am confidant that the wine is definitely not contaminated in any way. Keep in mind that if there was any red wine or juice in your containers or barrel, prior to fermentation, the salmon color could leak through. Also I have not had...

I bought it local but this is I assume where it came from http://www.papagnivineyard.com/ Mine were a dark color in the begining but I smelled it and tasted some and it was fine..We will see. I also contacted the vineyard and they asked for the lot #..I am waiting to see what they have...

No it's a California special..And I have 2 of them and both turned out the same..I wrote to them this morning..I will see what they have to say.