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Your fermonster looks like a possibility. I am planning on using a food grade bag in a bucket -- and attaching the vent to the value built into the bag.

I'm going to try to make skin contact 'orange' wine from Malvasia Bianca this year. I'm generally planning on keeping the juice on the skins for 4-5 months. Good idea? I'm grateful for any suggestions from the group. Thanks, Char

Last year's wine has a yeast flavor. Is that from not racking it enough?

So you would recommend adding MLB after racking off the gross lees? Is there any problems if you don't quite have the recommended amount of MLC?

Does anyone have experience or opinions about when to add malolactic culture to Grenache grapes and juice?

I'm getting some activity now. So I think I'll sit tight. Do most people add nutrients to Grenache grapes?

I used a GRE yeast in my bucket of Grenache grapes. Not much action for two days now. When should I add yeast nutrient?

I'm leaning toward GRE. How did it work out for you in comparison to the batch you did with 1118? I'm also considering Red Star Premier Cuvée

Very helpful! Thank you.

What yeast would any of you recommend for a Grenache -- one carboy from grapes and another from juice, both from Lodi. Thanks,

Why lees? Because I have them and wanted to do something with them. Ideas?

Is it possible to make vinegar from lees? Is it a good idea?

I added a packet of yeast to six gallons of juice (Zin) about two days ago and no action yet. Should I be concerned? What should I do? Thanks.

First time I've used grapes. So after 14 days or so the juice is drained off the grapes and lees? Is it necessary to use a grape press?