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Does anyone know where I could borrow or rent a small wine press for a 6 gallon batch of wine near the Ann Arbor or Detroit area? Could also bring my buckets to the press.

Bung got knocked out of my 3 gallons of Petite Sirah for at least 1.5 hrs possibly 2 days will my wine still be ok. I think it was 1.5 hrs but I'm not 100% sure when it got knocked out.

I should add I plan to do the whole thing unfined and very coarse filtered.

Here are some not sure how good they are hard to get the right light to see it

Just transferred my wine to a carboy from the fermentation bucket 2 days ago and now I see white specks floating on the surface of the wine also 2 grapes managed to get into the carboy and now they look white too. Wine is 3.5 gals of 15.5% Petite Sirah in a 6 gal carboy with a airlock on top...

Has anyone ever done and extended maceration before? Are there any risks or downsides to doing one. I have some very ripe Petite Sirah 15.5+% Alcohol and was thinking of doing a chilled 30 day extended maceration to soften the tannins so it will be drinkable sooner. I have 2 6.5 gal bucket...

I tend to like the higher abv stuff and don't plan to make this a port not sure if this makes a difference. What is Lallzyme EX and OptiRed and why would they be necessary? I have enoferm protect for my yeast not sure if that's the same as the stuff your talking about. I have 5 gals in a 6.5...

Is cold soaking a Petite Sirah a good idea. 15% potential alcohol reading. Also what are peoples thoughts on doing an extended maceration? Has anyone ever done this how did it turn out?

Will a lower fermentation temperature in a red wine make a more fruit forward wine? I want to get as much big and bold fruit bomb type red wines what temperatures would be best? Also what yeasts would be recommended for Petite Sirah and Shiraz if I want to make fruit bombs around 14.5-16% alcohol?

does anyone know what shops in the ann a rbor or detroit area that sell Vineyard Fresh or some other brand of pure argon gas for preserving open bottles of wine?

Does anyone know where to buy (or order for shipping) either fresh or frozen imported Australian Shiraz grapes, preferably from either the McLaren Vale or Barossa Valley?

When making a 5 or 6 gallon batch of wild frost grape wine is opentop primary fermentation or sealed primary fermenting better? Either way I will be racking to a airlocked carboy. Also I see conflicting information about leaving the seeds and skins(I will be destemming). I want to make a...