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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

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...

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...

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...

I'm going to attempt to make my first white wine ever this spring - sauvignon blanc from buckets (Chilean). Just wondering if anyone has advice on yeast selection that they prefer - or ones to certainly not use! Or any advice for a first attempt at a white for that matter...... thanks!

just wondering if anyone had used Collina del Sole buckets before. I just got two of them and I'm trying to figure out if they came inoculated or not. doesn't say on the bucket and I can't seem to find a website or a contact for them. anyone familiar with them by chance? thanks

wanted to run this one by you guys, as I've never had this one before... i'll try to provide as much info as possible. have three carboys of Chilean red that I started in may (2 malbec, 1 carmenere) - so about 3 months along. haven't shown any activity at all for a least a month if not...

so I use oak cubes (French-medium toast if that makes a difference) in my winemaking process. I always add them into my secondary container (glass carboy) for bulk aging. however, after about ten days or so I always have to open my container to top off the juice bc the headspace has gotten too...

I have several reds in carboys. I try to stay pretty strict on the kmeta every three months rule. I also like to bottle right around the one year mark, both for aging and I need the carboys for the next batch. I had a few batches go really slow thru primary so my every 3 months schedule is a bit...

just seeking some opinions here... I have three buckets of Italian reds (mosti bello) on day 10 in the buckets. initial reading was about 1.090 SG or 12%. todays reading (again day 10) was 1.000 SG or 0%. normally this is when I would take the juice from the buckets and put it on oak in glass...

got a bucket each of Chilean syrah, merlot, and zinfandel. started them all the same time (about may 20) in buckets, and threw in a yeast starter. all initially read the same on the hydrometer (1.100 sg, 13 potential alcohol). by june 3 (day 15) the syrah and merlot were at or very close to...

saw a recipe online for a starter solution for red wines. after you break it down the mix was 3 packets of yeast, 1/4 tbsp powdered sugar, one of those mini boxes of raisins all dropped into 1 cup of water. this was good for 15 gallons of wine, so 1/3 cup of this mixture per carboy. this sound...

have had three batches going since October. so now is generally about when id like to bottle. opened em up to add little kmeta before I bottled and had a little taste. good clarity, good aroma, VERY carbonated. also noticed the wine was up against the bottom of the stopper where it wasn't...

I have three carboys that been going since October. usually leave the wine in the glass for 6 months minimum. I use oak chips and just took them out last weekend. are there any pros or cons to just bottling them now? I mean, glass bottle or glass carboy with no oak at this point, whats the...

I posted a thread a while back about some bacteria on my wine. you guys helped me figure out it was a mycoderma, and with a little Kmeta and bottling it turned out pretty good. its only six months old so it still has a "young" taste to it, but overall i'm pleased with the result. now here is...

hey everyone. new to the forum and winemaking...... started three batches in the spring (early may). we made malbec, cab sauv, and pinot from juice buckets (5 gallon buckets). everything went as it should and was excited to bottle. took a small sample to taste about two weeks ago and they all...