Madnurse,
I kept having the 23L kits foam up and wasn't so happy with the mess, so I figured a 10-gallon would work and thusfar it has. Already, the s.g. is down from the original 1.094 at 70 degrees on 10/19/08 to about 1.040 at 57 hours (10:00 PM on 10/21/08), so the nutrients went in. It's actually fermenting at 78 degrees, so I'm trying to get that a bit cooler there so those yeasties are not like a runaway train. I think those plastic fermenters end up helping to hold some of that heat in.
The aroma is one of deep, darkberries - the initial juice smelled quite rich. I've actually had a few Italian juices from Mosti that I've been making lately, so I'll be interested to see how they all turn out and compare. My AllJuice Montepulciano should be ready to rack from secondary fermentation tomorrow.
- Jim