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Local distributor ordered a truck load of mexican carboys when the Italian ones were on back order and they had so many complaints of the bottoms dropping out that they sent the entire shipment back. I've only had one carboy break on me, tapped the bottom slightly and the whole bottom fell out...

These guys sell it: https://ecom.bosagrape.com/?target=search&mode=search&substring=renaissance&including=any

Forget the spigot. Try this: Transfer everything from primary into a basket press, including free run. I use a small pail to scoop. Scoop everything out of the primary, starting with skins, then eventually scooping out all the free run. Pour the free run over the grapes in the basket...

Is Alicante on the list of approved grapes?

Was talking to an old timer yesterday who said the best wine he drank was in the 80s and it was Thompson white straight!

How does a California Sangiovese compare to Chianti Classico? Are they similar or no?

Cool or warm climate?

That is interesting - adding white skins to red skins…. I’d see myself throwing a pail of juice on top.

Looking for classic Italian blend recipes that use Thompson seedless grapes. What are the blends? Alicante, Zin, Muscat, etc? Where does the Thompson seedless fit in?

Very interesting, thanks!

Anybody ever reuse pressed white skins? Second wine? Adding to another batch? Pouring juice on top? Anything? Or, straight to compost?

Anybody ever make a second wine using red pressed skins and pouring white juice on top to ferment? I’m wondering about what the colour would be like. And, also wondering about what white juice would go well with varieties of pressed red skins. Cheers!

I might be hijacking my own thread, but every once in a while, for some reason, when following my standard recipe for bold red wine I get a wine who's color is weak. Couple years ago I made a few different batches side-by-side, three of the batches turned out great, but the one cab/merlot batch...

I've generally been using all the recommendations folks have been listing with good results, i.e. yeast, oak, enzymes, blending, saignee, etc. Seems like the consensus here is that concentrates are not recommended. The info about synthetic malic is very interesting and convincing. Perhaps...

Yes, yes, yes.

Thanks man, I tried this exact Saignée method last fall with California Pinot Noir and worked out well. Made a rose and beefed up the colour and body on the PN.

If this is true what’s the reason for it? Full body reds require MLF. Why shoot yourself in the foot?

If I buy a kit, its only for the juice concentrate, and I'd technically have no need for packets or kit instructions. Hopefully the juice concentrate is 100% juice, i.e. no sorbate, etc. So, it is true that juice concentrate is not a candidate for MLF but that it is capable of MLF. Huh.

I don't think this is true. Is there something about juice concentrate that will prevent malolactic fermentation?