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Well these buckets from vintners cellar are pretty expensive, the cab sav from Washington is $40 more than the Cellar Craft Showcase kits, time will tell though but I don't think these are your average buckets. I know a guy that dilutes the juice buckets to make a few batches, lol don’t think...

I’m assuming AG is all grape, lol. What do you mean by doubling your batch?

Yeah only a small side is exposed though as I didn't rip it I cut it in half... not sure if it will make a difference. It's about 25G in weight now.

I'll google it when I get a chance, I might have an 12 v RV pump kicking around. Has anyone imploded a carboy with Al that negative pressure? Lol

I could think of one benefit to whipping, basically that some H2S and other unpleasant gases get removed. I don't actually use a whip though it's stiring rod and each paddle is on hinges to allow it to get past the carboy neck. Centrifugal force causes the hinged paddles to swing out and it...

Hmm, were you using chips in the primary? Two sticks with chips in the primary is quite a bit...personal preference though I guess. I just used my radial arm saw to cut one in half and dropped it in my passport 2020 union red. I could always add the other half at a later date.

Yes that's right, im just wondering if there is anything left in these staves after 2-3 months. I bought them from Bosa grape in Canada, they say minimum time is 6 weeks and effective up to a year in the wine. I also understand the microxy of barrels, they are such a pain in rear though mainly...

Who knows, but the topping up with back sweetened and sorbated bottles that I used did not cause corks to burst in what was essentially a dry wine that was not sterile filtered. Yes the sorbate gets diluted but so does the yeast and sugar so I don't think it's enough to ferment again. One could...

Is 2-3 months enough though? I'm thinking now that I'm bulk aging a year when I rack I can put it into the next carboy for another 3-4 month interval before racking again.

I've been using these 1" by 1" by 8" long Hungarian oak sticks, about 50g each. Has anyone else used these? I've been loving the flavor so far I'm just curious as to how much longer extraction takes compared to cubes. They seem to release slower.

Ive made whites from kits where I didn't use sorbate as they were fermented dry, I than used a bottle or two of wine that was back sweetened a bit and with sorbital to top up and nothing happend, no fermentation or anything. The back sweetened wine was well aged but the wine i was topping up...

I would love to get a vacuum pump but for the cost I can get a pretty decent wine kit so I haven’t ever convinced myself to get one. I don’t mind whipping the wine really, however is there any benefit to using a pump or a brake bleeder? I typically switch drill directions right before the wine...

Hi Guys, I’m just wondering what most do for oak chips in the primary and cubes in the secondary. Typically i just toss the oak chips in the primary without anything else, I’ve been doing this for years with no issues. Once fermentation is done thats when more attention has be given to...

Yes I believe it’s a flash pasteurization process that rapidly cools the wine before the heat can oxidize or cook the wine. Still too early to tell if these are any good but I will update everyone when and if things start looking promising. The Washington bucket was $200 so i have high hopes for...

I just picked up another 23L juice bucket from vintners cellar. So I have three high end batches going, these two juice buckets and a passport 2020 dos Grenache (Spain/Australia). Other than the fact that the raisins they gave with this juice bucket tasted slightly stale, they were already in...

That makes sense, I found when it comes to kits for example the clearing agents can easily be cut in half and still get the same effect.

I've never tried a mosti bucket, vintners cellar was the one that pioneered ferment on premesis apparently. I won't know if the wine is any good for a while though. Additionally, I did add cab sav skins which for the purest is not ideal. They have a higher end version of this wine/must...

Ah ok that makes sense, at 1um you feel nothing is missing? I guess at the end of the day most commerical wines are filtered through at least a 1um filter. I can see why, most people that don't know the process don't want sediment. We all try to make commercial quality wine with our kits and...

A new place opened up in Canada called vintners cellar, that's where I bought the juice bucket from. It's not a traditional juice bucket though, it came in a vacume sealed bag just like a kit and it was from Italy...I don't think it's just a traditional juice bucket as I think it's been acid...