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That's true, that's why I mentioned they were buckets.

Side by side my petite sirah is darker. But the alicante are juice buckets.

Just for clarity I was comparing my alicante buckets to my petite sirah , the alicante is a very dark burgundy color and the ps is a deep twilight purple to blackhole black. I would expect your drego to be lighter.

I do, even though it's most likely not necessary all the time. I feel better knowing it won't be an issue in the process.

Good to see this coming along nicely. Had confidence it would. By the way I keep hearing how dark alicante is supposed to be, but my petite sirah is much much darker.

Yes, the same yeast nutrient in both brewing and wine making. Fermaid O or K, etc.

I almost did the same thing but held off, the sauv blanc is in the barrel as of 3pm this afternoon.

Not a surprise and probably already know by some, but just found this on the Regina/Pia lugs. They don't have pads or liners, so I guess they are sprayed?

I pressed the buckets on skins yesterday too. Might rack of gross lees as well today, but could be tomorrow. But I will be filling the barrel today!

I don't use go-ferm when I re-hydrate yeast. I do use fermaid O in the must after lag and again at 1/3 sugar consumption. Just my opinion, but I feel that all the nutrients/additives for yeast are needed more in non grape fruit wines than grape wines. I'd be surprised if there were a taste...

I was getting ahead of myself thinking I could get it done the previous two weekends. But kissing will commence tomorrow.

The hoops all moved about 1/8" when tightening. Only two stave seams seeped initially. Zero so far on the cold soak.

Did the hot water treatment this morning. Soaking with cold water now for 24 hours. Sauvignon Blanc goes in tomorrow. No turning back now. Pinotage is up second, then Carmanere/Malbec, then probably Petite Sirah for the final long soak before neutral. But that's a loose plan at this point...

That batch will have to be called "Boy in the Bubble" wine.

Very nice line-up. You'd be fine with either merlot or barbera, both are blended regularly with most of those grapes. I had barbera buckets last year that came out pretty good.

When is your pick up day?

Doesn't temperature play a role as well? @BigMac curious to what the temp of the wine was during this process?

So many factors involved. Unfortunately I've only been making wine for a little over five years and for the first three years not many bottles have survived for aging. But things like petite sirah, cab, zin etc might not reach their peak until 5 years +. I started making wine from frozen...

What's done is done. I say spritz with kmeta sanitizing solution and then rinse. kmeta neutralizes chlorine.

Not familiar with this grape at all. But it does show up as a grape grown in the fingers lakes area, a few other places in NY and PA and not many other places in the US. I do believe there are some vineyards that sell grapes to the public up there. Doubt you will find an importer/distributor...