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Very typical of what most of us do, Nice video and helpful too.

Use the floor corker and press them in a little further when you get home. Wet them a little and press them down.

Now a days I use the bottle spray with a sanitizer wash and drain using the tree. It doesn't take up that much room and the excess drains into the tray at the bottom, they are pretty neat little things to have in the wine room.

Back in the day; I would rinse the new bottles or recycled ones with hot water, add sanitizer, shake and drain them just before filling. Never had a problem....

I've looked into tearing a barrel down and sanding the inside of the staves to re-use them. I decided to use the used barrels as decorations in my wine room. Go on you tube there are a few good vids on rebuilding wine barrels. The stainless can be easily cleaned and reused as new.

I started two batches of Chilean juice a week ago. I added one lug of fresh wine grapes to each pail; One pail I sprinkled the yeast, the other pail I re-hydrated the yeast. I normally re-hydrate yeast with grapes as well as juice. I this case I was surprised that the sprinkle yeast took off...

I still call it my hobby, my wife calls it my problem.

I never did, was thinking about starting though. I have one just never used it. Can those who do post pics of their set up?

Thanks.......that's what I was thinking too. Not sure if I'll pull the press out for these two 6 gallon batches. I have them in a large strainer bags. Might just lift and squeeze. Thanks again.

Morning, I added a lug of fresh crushed grapes to my Chilean wine buckets to add more body. It's been cooking now for 4 days, all appears to be progressing nicely. I punch the cap down twice a day. My question is how long should I macerate the skins in juice? I was going to wait until it hit...

Get a power destemmer/crusher if you can. just doing two lugs was a pain. we use a power one during the fall crush. I didn't think it would be a big deal to do two lugs, but it was a pain.....

My guy, John Duich, came through again, Thanks John. I picked up my Chilean juice pails yesterday and two lugs of grapes. Destemmed by hand last evening, crushed with a 2 x 2 and started the ferment this morning. My first time adding grapes to the pails.....hoping for more body. I plan to...

Thanks for the reply's thus far.....I just gave them a good soaking in really hot tap water and sprayed some K-mata on them......boiling nylon did't seem right.

Great, thanks.

Dumb question; How does one sterilize a strainer bag? Dunk in Boiling water perhaps?

Same problem, I live west of Chicago and my sources for grapes are getting harder to find. Any thoughts.......I Just need a few lugs to enhance my Chilean Pails which are due to arrive this week.

I inherited a small barrel, maybe a 20 gallon barrel, that was used to age home made Bourbon. The inside was charred to give the Bourbon a smokey flavor. Has anyone ever dismantled a barrel and sand down the staves? Also, the PO cut a 6" diameter hole in one of the ends, why I have no idea, but...

Buy some spirals, they have worked well for me. Just enough after 8 weeks in bulk storage.

Here in the Chicago area I buy buckets for $60 Cali-$80 Italian....$120 does seem a little pricey.

Oh,