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Thanks again, Fred...I'll drop in three or four tablets, drain in a few days and fill'r up.

Thanks guys. I'm sure my local shop in St. Charles, IL also has it. Can I drop a few Campden tablets in the water, drain in a few days then add my wine?

Where do I find Citric Acid to help sanitize my new barrel prior to filling with wine??

Buy a few more Carboys, try Craigs List or Offerup. You can pick them up for $20-25 each.

At what point are you folks pitching the ML bacteria?

Bought mine at Harbor Freight. I think it was less than $30

I do the same but the taste is not the greatest.

Thanks, with the cold water it leaked. Hot water not as much. I think it's ready for some vino. heck, So am I. Thanks again.

Thanks Fred, I will follow your suggestion. The barrel I bought from you leaked a little, it stopped after I refilled it with some warm water. the second filling. I forgot, is this barrel a light or med taost?

Need some guidance; I just recieved my new barrel (thanks again Fred) and had planned to age my Cab, soon after primary is over (another week) in it. I was going to age it for 6-8 months, then bottle. Do you not bulk age in barrels?? Or is it a matter of taste? more/less oah flavor?

Thanks Guys.....I've experienced both fast; a week in primary, to slow; my latest bath of Cab from grapes. As mentioned above this coming Sunday will be two weeks in prImary and (I Feel) is a slower than normal ferment. The room temps has been in the low 70's and sometimes in the 60's so I'm...

Just curious, how many prefer a slow ferment over a faster ferment? I'm sitting at almost two week in primary and only at 1.03, started at 1.085.

I agree, I don't always K-Meta or top off to eliminate air space in carboys when I should and never had an issue. Knock wood!

I didn't know there was a term for it but; we "press sweet" every year. Color isn't the big difference, it's more the mouth feel I guess, makes sense, less time on the skins will affect the taste with less tannin and grit (for lack of better terms). I prefer the grit so I might change my mind...

Space heater is running, added some nutrients as well. Thanks Sal.

Checked SG this morning, it's at 1.055 +/_. The juice is at 64 degrees. I put the heater back on it to warm it up a few degrees. it did get a little chilly last night. It's still slower than I'm used for my wine from grapes. Onward and upward.

It actually started at around 1.095, give or take. so hence my concern. I put a space heater on the buckets and pitched some yeast and nutrients it seems to be bubbling so I think I'll be fine. Thanks for everyone's input. I might have panicked a wee bit this morning.

We crushed Monday, 9/21 the must sat on the skins until the following Sunday 9/27 when we pressed. Punching down twice a day. So they fermented basically for a week. We made close to 250 gallons total. Zin and Cab this year. I normally don't blend until dry, or keep the single wine type.

Never thought of that. although it was fermenting pretty good shortly after we pressed. I'll heat it u a bit and see what happens. My thoughts are to pitch some yeast. Thanks for the input.

Thanks, Yes 1.08. No, red, a Cab. I'll try increasing the temp. Thanks again.