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Thanks! I'll have 25 gallons to bottle in a few months, so I'm certain it will make it easier. Thanks again

I'm interested in one of these this year. How has it worked out for you? And how many bottles can you fill n an hour ?

Thanks Siwash, can't tell you how much I enjoyed your post! That is exactly how I feel about the wine that I make. Funny, Grenache and Mixed Black (Alicante/Carignan) 65%/35% is my blend. It produces a ruby colored wine. My family immigrated from Basilicata and my grandfather was quite a...

Thanks

Another thought / question. Without the use of sulfites, what I need to use the recommended amount of rc212? Or because I'm not suppressing the wild yeast in the first place, would using half the amount of commercial yeast be logical? Of course I would be using yeast nutrient as well. Just a...

Thinking of using RC 212 for a batch of Grenache from grapes this year. Understanding the chemistry of fermentation and the competing yeast strains that exists on grapes, saccharomyces cerevisiare seem to be the predominant yeast strain that survives above 6% alcohol. Would it be beneficial to...

Good to know, thanks!

Any problems with rust or corrosion?

Looking for a plastic open wine fermentation vat. I'm located between Milwaukee and Chicago. Thanks

Okay don't give me too much shiznit. But I'm going to bring up the mixed black grapes again. I know they change from year to year, but are there any trends in varieties of grapes in a lug and has anyone had success using mixed black grapes? Thanks

I also vaguely remember something about the majority of the color and tannins in the must are extracted from the skins within the first three days of contact when temperatures are correct...78f - 82f

I'm relatively new to the science behind wine making. But wouldn't that racked must continue to ferment until the sugar is gone? Technically still be in primary fermentation even though it was pressed and put into demijohns with an airlock?

I think it was a pre-industrial technique to avoid a potential stuck fermentation. If they felt that the fermentation was complete, of course without using scientific equipment, they would rack that must into demijohns and possibly get a stuck fermentation moving forward. So it became a practice...

Are we off the rails. LOL

One theory is that the old timers would wait two or three days to get a vigorous activity of wild yeast then press and put into demijohn's to finish the process. Maybe this had to do with reducing bitterness from stems. I don't recall any crusher de-stemmers years ago in Italian American...

Thanks for a great story Rocky! I have to laugh when I think of what my uncle's would have said if I asked what the pH of the must is. LOL. Probably hit me over the head with a Capocollo. 🤣

By the way this is wild yeast fermentation. Oh natural no additives.

So here's the question, with a little backstory first. I grew up half the family Italian American, watched the old folk from Italy make wine. Most of them did a three or four day primary fermentation and then into the demijohns, free run and pressed. I was too young to remember how the wine...

I'll do that thanks!

Thanks, I'm a Sangiovese lover and I don't think I've ever had a California one. So just have my fingers crossed that I can pull off a nice Super Tuscan type blend. And after more research, I think the Merlot might be the best way to go to enhance the tart cherry.