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I know that O2 is good for a fermenting wine. Anyone ever use one of these on a white while it is fermenting. You can get a good whirlpool going I assume introducing lots of O2.... Thx

I just thawed a bucket of Brehm Sauv. Blanc and it's looking a little dark. I've done these in the past and never seem this brown. Obviously I'm going with it but has anyone experienced this before??

I'm staring 100# of frozen Malbec grapes. What is the difference between using Fermaid K vs O. Is one better that the other. Thx

I'll be making some Malbec in a few weeks. Trying to figure out which One to buy. Anyone know the difference or suggest another one... Thx

I'm just ordered a pail of Amarone from Musto Bella. I plan to ferment this on some fresh pressed grapes from a Malbec I'll be making. I have a few questions as I've never messed with these type of juice pails. Are they pre innoculated with yeast. Should I plan on pitching fresh yeast or will...

Just got an email from Wine Grapes Direct. It appears he is trying to get enough interest in the area to send frozen buckets of must to a cold storage facility in the area. This is great news as frozen must is really the only option for us to make wine from California grapes, and shipping is...

I've got 2 buckets of Syrah must arriving soon. After pressing I'm guessing ill get about 7-8 ish gallons. Because it will have to go into multiple carboys, can I add the MLB right before I press right at the end of primary fermentation. I plan on pressing, wait 2 days, then rack off gross...

Brix 19.6. Ph 3.32. TA.88 Should I add some sugar to bring brix up? Should in put it thru MLF? Maybe to bring acid down a bit??? Was thinking of using VL3 yeast.... Thx

I have a frozen must bucket of Pinot that I'm getting ready to bottle. I checked it last night and it has a ph of 3.15 and a ta of .58. Do these look good, should I adjust, cold stabilize it, or just bottle???

I've got a cab Sav from a frozen bucket in the aging/clearing stage. The ph is 3.59 and ta 6.6... Should I adjust? Or leave be. I've tasted it but I'm not used to what it should taste like yet at this stage.... 1st bucket Thx

Anyone know what those oak spirals weigh. I need to oak about 6 gallons of cab, normally use 2 spirals for about 6 weeks but only have chips now....

I picked up a used 25# ratchet press on eBay. It's in pretty good condition and fairly clean, but I still want to clean it before I use it. How do u guys clean and sanitize these things before you press??? And is it normal to just throw the grapes right on or use a strainer bag??? Thx

I have 2 buckets of Stuart Ranck Cab Sav arriving next week....The yeast they aent was D254.....After reading about it, it says thats it can be blended with D80 and have good results.....Anyone tried this or know what they are talking about...... I'm gonna ferment the 2 buckets seperately...

I just ordered 2 buckets of Alexander valley Stuart ranch cab. I'm gonna ferment with D-254 and got WLP 675 for the MLB. The instructions say to you can the culture at 5 brix. If I do, should I still add some optimalo to feed the malolactic culture. Or just wait till after press?? Thx

I'm a few days into my Pinot Grigio......It is currently in a plastic bucket....Should I wait until its at about 1.010 to 1.020 then transfer to a glass carboy to finish it off??? Thats what I did with kits and assume that real grapes are the same.....

I have a Pinot Grigio going. Qa23 yeast I heard the cooler the better. Is 60 optimal?? I can control it fairly well. Higher or lower. Thx.

Brix 23.2. Ph 3.25 and ta .50. Just pitched yeast. Should I adjust these or not. I'd have to make a run to the LHBS but that is no big deal....

I have a frozen white Pinot. I took it out of the freezer sat. Before I went to work thinking that it would be still thawing today. It's completely thawed. Should I go ahead and pitch yeast now , or sulphite it and pitch on 24 hours....if I should sulphite it, how much.... No idea how long...

I have a frozen bucket of White Juice. When I recieved it I put it right into a chest freezer....No time to start it.... For planning, about how many days will it take to thaw out at room temp.... Thx

What do you think about getting 2 buckets of frozen red must in this fermentor. I ferment in a chest freezer and 2 buckets gets a little tight but this would physically fit in....I know it would fit just wondering about room for the cap, http://www.eckraus.com/14-gallon-tuff-tank-vessel.html