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7 days since crush, no fruit flies what so ever this year. I guess this cool spring has kept them at bay.

I agree, but I have found 2 lugs to a bucket and long soak gets pretty close to all grape. And the price point this way ends up around $2.50 per bottle.

I usually do a few all grape batches and buckets on the skins after press. This year lugs and buckets together single ferment and then more buckets on the skins after press.

Finally got to Gino Pinto's today. 8 lugs and 4 pails of malbec. Fruit looks great, pick up was easy. Crushed and soaking with enzymes.

Yo dude, the stars aren't aligning I had to move my pick-up to saturday morning.

Well thank you sir. What did you get this year? How was the fruit quality?

Called Gino Pintos today, picking up 12 lugs and 4 buckets of malbec on friday. Hope everyone is doing well during these times. Feeling very fortunate to be able to continue this hobby.

I've been thinking about making a banana wine. Does the banana flavor come through? As to your question if you are using ripe bananas the starch at that point down to 1%. But glucoamylase enzyme probably would get that last 1% converted.

I like your sangio to cab ratio. Petite Verdot or Petite Syrah are good for this, inky in color like Alicante. Alicante can make a good wine on it's own, I used it to blend and stand alone this past year. But like the other two better. My opinion cab franc would be better if you wanted to...

You got the right yeast for your first batch. As was mentioned before 1/4 packet will be fine. Whole packet fine too. With wine, like @Ajmassa says, loose lid or towel is fine through primary fermentation. On any subsequent blueberry batches consider grape concentrate instead of straight...

Malbec, Carmenere and Petite Verdot here, probably another field blend.

Edit: Sorry just saw someone else posted this. Will we see the cost of lugs come down? I think they went sideways last year. https://www.cnn.com/2020/02/16/business/grape-surplus-cheap-wine-trnd/index.html

I split both vp41 and CH16 into thirds or fourths, the last coupe years. Put in small vials. Have used up to 9 months later with no issue.

Do a search for a Coors Light Clone kit if that's what you like there are few out there. A kit will be extract plus some grains or all extract. I started with kits and then went full blown all-grain. I have since switched to primarily wine making but still make about 4 10-gallon batches of...

My Christmas wish list is for all my reds to have aged a year or two over this holiday.

Batches so far this fall: Premium Zin - all grape Zin - 1 lug 3 buckets Sangiovese - 2 buckets on premium zin skins Muscat - 1 buckets on zin skins Alicante - 3 buckets on second use premium zin skins after sangio Going to use slurry(that's what it is basically now) on one more batch friday...

@Matty_Kay like the sound of that field blend.

Therapy on every level for me.

The last petite sirah I did was with rc-212, came out very good. Like others have said feed it properly if you use it.

I have co-inoculated with both vp41 and ch16 the past couple of years. I re-hydrate with tap water and do typical yeast nutrient additions. 24-72 hours after yeast. No issues. I also use the skins for subsequent juice bucket batches and don't add new yeast or MLB. Good luck with all those...