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Thinking of using RC 212 for a batch of Grenache from grapes this year. Understanding the chemistry of fermentation and the competing yeast strains that exists on grapes, saccharomyces cerevisiare seem to be the predominant yeast strain that survives above 6% alcohol. Would it be beneficial to...

Looking for a plastic open wine fermentation vat. I'm located between Milwaukee and Chicago. Thanks

Okay don't give me too much shiznit. But I'm going to bring up the mixed black grapes again. I know they change from year to year, but are there any trends in varieties of grapes in a lug and has anyone had success using mixed black grapes? Thanks

So here's the question, with a little backstory first. I grew up half the family Italian American, watched the old folk from Italy make wine. Most of them did a three or four day primary fermentation and then into the demijohns, free run and pressed. I was too young to remember how the wine...

I'm hoping to make a Super Tuscan this year, 85% Sangiovese 15% Shiraz, but I am not familiar with California Sangiovese. In general how does it compare to the Italian Sangiovese? Most importantly the tart cherry component. Thanks All! Mike