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Hi, looking for an easy way to top barrels. I have about 34 barrels that are double-stacked. Right now, I am using a "beer' pitcher to do it, and it is a pain. Looking for a SS watering can or a topping straw? Any thoughts?

Update: It's been over a year, and I used the kit straight, re-fermented the juice, and it came out great. It's been in a barrel a little over a year. Nice color and nose has a touch harshness to it but that will go with aging.

Late to the party here, but we have bought grapes and finished wine from Tony for years and have been very happy with the products.

We just filled 8 barrels from SS tanks about a week ago. ML was complete, I added 50 ppm SO2. I just checked them today they were at 25 ppm give or take. I like to maintain 40 ppm during aging. I age for 2 years at least. I test and top 1st of the month.

Saturday, 10-21-23, after 3 days of extended maceration, we pressed the Pinot Noir. I bleed off 68 gal of free run from the three different clones. Then we pressed out the rest and got 95 gals, for a total of 163 gals. The free run tasted perfect, and the difference between the free run and...

3.63 pH 76 F. SG .996 just about there. I will let it macerate till Saturday and Press

We ferment in 55 gal. plastic drums with the tops cut off

SG 1.060 pH 3.57 added FermaidO 83 F.

Pinot Noir Experiment: I recieved 1 ton of Pinot Noir from Suisun Valley AVA, CA. last week. The ton consists of 1000 lb 777 Dijon Clone, 500 lb 677 Clone, and 500 lbs UC Davis 115 clone. The fruit looks fantastic. The thought here is to make a bright, layered, complex wine. I started with a...

Just a note Chitosan and Celstab DO USE THEM TOGETHER. Maybe someone already knows this but.. I did a bench trial. I added Chitosan to help clear up a Liter of white wine, then added Celstab for tartrates and a 'snot' looking blob appeared. Now in real life, I am a dry cleaner, and there...

If you went through ML don't add Malic acid If you didn't do ML, Malic is softer than Tartaric .

Sorry no sold a few months ago

We received a Silver in the $30-$35 Red Blend category San Fransisco Chronicle for our Appassimento from Ohio Grapes.

Instead of the PITA restart of a fermination. I have recently used this https://morewinepro.com/products/prorestart-uvaferm-43-encapsulated-wine-yeast-83-1-mesh-bag.html I had a Cab Franc @1.04 SG and a Zin @1.02. It takes months, but both got down to .997-.996 and taste great

If the EC-1118 doesnt work Try this. https://morewinepro.com/products/prorestart-uvaferm-43-encapsulated-wine-yeast-83-1-mesh-bag.html I have used it a few times. The wines were at 1.004 & 1.002 SG. Follow the instructions, but it takes months to get it down to .997-.995 range. Better than...

A few times, it is a PITA to use

Here is a contact Judith FIGUEROALogistics & Administration Coordinator Tonnellerie Radoux USA, Inc. Office: +1 (707) 284-2888