Dugger
Senior Member
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- Feb 17, 2008
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My first kit for the new year will be the Winery Series Super Tuscan which has received high praise on this forum. It's my 100th kit since starting in '95 so I thought I'd make it a special one.
Anyway, a couple of questions since I've not made a winery series before:
1. Do those of you who make these follow the 1 week ferment on the skins as per directions or do a complete ferment with the skins in the bucket? I favour the 14 day bucket ferment but this baby has wet skins ( my previous kits have had dried skins) and I don't know if this makes a difference ( I suspect not);
2. Will a regular 7.9 gal fermenting bucket hold the juice plus the fairly large bottle of skins? I have a larger 10 gal fermenter but the lid does not seal so I wouldn't want to use it for a 14 day ferment, if I choose that route.
3. Is the juice bag 16 or 18 liters? Just curious - it's an 18 liter kit but I think that may include the wet skin pack.
Anyway, a couple of questions since I've not made a winery series before:
1. Do those of you who make these follow the 1 week ferment on the skins as per directions or do a complete ferment with the skins in the bucket? I favour the 14 day bucket ferment but this baby has wet skins ( my previous kits have had dried skins) and I don't know if this makes a difference ( I suspect not);
2. Will a regular 7.9 gal fermenting bucket hold the juice plus the fairly large bottle of skins? I have a larger 10 gal fermenter but the lid does not seal so I wouldn't want to use it for a 14 day ferment, if I choose that route.
3. Is the juice bag 16 or 18 liters? Just curious - it's an 18 liter kit but I think that may include the wet skin pack.