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This year, we are going to try a skin contact white (Pinot Gris). We'd like to keep the grapes on the skins for up to 4 days but are not interested in the "oxidative" style. However, we are using our closed-top fermentation vessel for a traditional wine and don't have access to another. So...

Hello, This Fall, we'll be bottling either 2 or 3 225L barrels. I am having trouble finding an economical system to bottle directly from the barrel without having to siphon (did 1 barrel that way last year and it was no fun). Right now, it seems like our best option (under $1.5k) is to...

Most of the go-to literature says that when making white from grapes, the process is crush->press->wait some time->rack->pitch yeast/ start ferment. Does anyone have experience pitching yeast right after pressing? The reason I ask is because we'll be fermenting in a garage in western New York...

This year we will be doing our first white from grapes (Viognier), and we are planning on conducting primary in a floating lid, variable capacity tank. What I am struggling with is where to place the lid. The two competing forces here are on one hand, white is more susceptible to oxidation...

Hi all, This year, we'll be fermenting in a 300g ibc tote and two 1000L stainless tanks, so I'm starting to learn about the relevant tradeoffs when selecting a pump. I am wondering if there is a pump that could transfer the fermented wine out of the fermenters but also be gentle enough to...

Hi all, TL;DR, what do you think about storing barrels with the citric acid and K-meta but using municipal tap water. Any experiences? Long version: I just got ahold of some nice 59G neutral oak. They look like they are in good condition, I **believe** they were gassed and I didn't notice...

Does anyone know of a good source for large (1000L/265G minimum capacity) plastic tanks for crushing and maceration? It seems like the ones made specifically for wine are only marginally cheaper than stainless, and I was hoping to save a few bucks by going with plastic. All suggestions...

Hello, First time poster and new winemaker here. This season, my cousin and I are taking over the "old guard" of family winemaking and making a barrel of wine from Lodi/Northern Valley Syrah and Grenache. We have access to used bourbon barrels and will be both fermenting and aging in...