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Hi all, I have a question about how to proceed past primary fermentation when my must is a mix of skins, stems, and juice. Where I'm at: I've been fermenting in two Big Mouth Bubblers after lightly pressing 3 lugs of whole grapes (stems included). Fermentation has been going very nicely and my...

This may be a bit more of a philosophical question over a practical one, but I would really appreciate any opinions from a group as diverse and knowledgeable as this one. I'm a rather novice wine maker (this will be my third year) with a bent towards making wine the "traditional way". The first...

Hello all, I'm in a bit of a quandary: I've been whole cluster fermenting a batch of white wine grapes (muscat) with the goal of making an "orange wine". Things have been going pretty well with the wine more or less doing what I want. Last weekend I moved the must from two 6.5g wide mouth...

Hi all, I had a question about low-ish cost grape presses (or alternatives). Whole fresh-from-vineyard grapes are available now and I am contemplating trying my hand at skin-contact (orange) wine. I was thinking about going in with two cases (36lbs each) so there's more than a fair amount...

Hello all, I just picked up a 5.3 gallon of Regina juice and I'm attempting to make my first batch of wine from it. First off: when I got the juice there was a fair amount of carbonation leading my to believe that it had already kicked started it's fermentation. I got the juice into a big...