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Good news! Looks like 2 of the buckets have started a slow fermentation. Bad news is the temp dropped, so I have to bring the heater out. Steve

Hey Guys, I haven't posted in quite a while. Long story short, we moved to a new house and I missed last season. I wasn't even planning on making anything this year, but on Wednesday, I passed San Fillipo Produce in Columbus, and they were advertising Regina juice and grapes. Thought to...

Try a bucket of juice + a lug of grapes. That way you get the benefits of the grape contact, but the cost savings of bulk juice.

Hey Guys, Jimmy - I also live in Westerville, and got started with juice buckets last year. I've tried several different styles, including some buckets that Tommy picked up for me at Luva Bella last year! I'm going to place an order through Mercurio's again this Spring, mainly b/c I can...

Wow. That is quite the scientific answer! I'm not sure the temperature has been low enough for cold stabilization, as it has hovered between 60 and 65 since primary. Thanks guys! Steve Sent from my iPhone using Wine Making

Wondering if you guys can help me out with what these little crystals are. Just racked a Cali Chardonnay off after completion of MLF and oak chips and found this at the bottom. Wine tastes fine, but is not very clear. Thanks! Steve Sent from my iPhone using Wine Making

I usually fill up my sink about a 1/3 full of hot water and sanitizer, submerge the bottles for about an hour, and the labels come right off with a little help from a razor blade. Get the straight A sanitizer and a straight razor, and you'll be cleaning bottles quickly, quietly and with...

I'm just using the auto siphon, but I noticed all of your various carboys, barrels and demijohns, and I was curious to know if you had something that worked for it all! How do you like those demi's? Think I might pick one up when the Chilean juice is ready. Steve

Rocky, What do you use to transfer all of that? A pump, or gravity siphon? Steve:b

Thanks guys. I'll probably just continue to rack down, as it will also help me clear up a few 6 gallon carboys for Chilean secondary fermentation. Thanks!

Hi, I've got a selection australian chard finishing clearing and the LE south african cab/shiraz finishing secondary. In the past, i've never been able to get near 6 gallons after the racking off the settled lees, and usually just transfer to a 5 gallon carboy with about a bottle left over...

I was reading this thread as I started my LE 2013 cab/shiraz kit, and had the same problems. I started at 1.080, but pitched the yeast anyways. On day 2, the SG read 1.080 again, but there was some fermentation starting, so i'm surprised it was not lower. I vigorously stirred the must and...

Thanks guys. I just reached out to Joe to see if he can help me out. I appreciate your suggestions! BTW - 42 gallons is a lot! I'm only at 12 now, but I would up that to 18 if I can get some good juice! I'm assuming I can do primary fermentation in the buckets the juice comes in, right? I guess...

Thanks. I actually reached out to WE about it, and got a fantastic reply. Without going into too much detail, they recommended the drill mounted whip, which i currently have, and to raise the temperature of the must. I'll be trying this out in a couple of weeks. steve

Hey Rocky, I see you are from Powell. I live in Westerville. Where are you buying your juice buckets from? The only places I can find are in Youngstown or Pittsburgh. steve

I decided to stop "lurking" and jump in the action. I've been casually making wine from WE kits for the past few years, although I am currently not pleased with the results.. Lately, I've been taking the craft a little more seriously and have turned to this forum for advice! Thank you for the...