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I was wondering if there is any real large difference in regards to tannin in red wine if i make wine with juice that has skins ? I find homemade wine from juice rather weak with very little tannin. When i have a wine i am often looking for a "dry" feeling in the mouth when you have a...

I always thought the taste was due to the lack. Of tannin. I would like to see is dried grape skin powder would help

That's also a good idea ! I will have a look for a dolly, thanks. I checked out the musto from festa juice as there head qrt's is 5 mins from my house .... Looking fwd to grabbing it in a month or so.

Thanks guys ... Im leaning towards using my strong friends help me lift the demijohn. I'm pretty strong as is my neighbour.

Funny you mention that as i was thinking of just placing the primary fermenter on a higher level and syphoning it to the Demijohn. However i never thought of what i have to do when i re. rack it... Any ideas guys ? thanks for the help

So, get a smaller bucket , primary ferment the excess in there... Top up the Demi John after racking with the excess ?

Thanks !! That makes sense. Can I just ferment it is a bucket or should I use a glass Carboy ?

Any suggestions... i plan on fermenting in the Demijohn... and racking it into a second 54 litre.. but now I too much juice for the demi john! 63 litres of juice vs 54 litres of room in the demijohn! HELP!

I am new at making wine and I am thinking of using festa juice. https://m.youtube.com/watch?v=2s-3gAKOj6A Using the fresh (not pasteurized) juice all they do is stir it and and put into the demijohn form initial fermentation. My question is two fold: 1) in the video they add nothing to...

I used to make wine with my grandfather ... He had a press and grinder he hauled over from France to Quebec. I made kits as a 20 year old and I'm getting back into making wine from buckets of juice. Look fwd to the tips and conversation !

I understand sour grapes ! Sorry I miss read your post !! Well it's turkey day today here.... Gonna try some home made Riesling !! Have a good one and thanks

There is no conversion needed as in Canada we use the metric system. .. However the rest of your response answered my question perfectly ! Cheers !

So I live in Toronto and notice that all the Portuguese and Italian areas sell mosto (which I assume is simply juice) in 19 litre buckets. My question is if that's the case why are most demijohns 54 litre ?