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I've read very similiar things. The #2 pads are actually 1.8 micron, so not that fine really but I love how well they polish my whites. The pads are much cheaper on Amazon if you buy in bulk. What about aging though, does it speed it up? I don't see how unless it's exposed to copious amounts of...

I haven't done the en primeur kit yet, however I love the passport and cellar Craft lines. The juice bucket I got I ended up throwing some skins in for good measure aswell.

So I picked up a sterile juice bucket, came in a bag just like a kit but just over 23 litres, it's not re-constituted. I dont think these are designed to go through MLF either. MLF though is a source for hangovers/ headaches due to the histamine and my allergies. I try to take it easy on...

To add to this, I've heard of cold crashing however I wouldn't do it because it drops the acid from the wine in the form of crystals. Unless you intend to store your red wines in the fridge in the bottle (which I wouldn't reccomended) I wouldn't be doing this method. There are always two sides...

I would not filter at 1 micron, typically it would be the medium pads which are around 2.5 micron for a red. I'm not sure if that is even fine enough to get some of the fine yeast out so it might even be a waste of time filtering with those pads if the wine was bulk aged long enough. I just...

Well that’s pretty much what I’ve been doing, im going to be forced to bottle my super Tuscan at 10 months though, hope that’s fine without filtering as I never used clearing agents. I need to free up a carboy as I have it all planned/scheduled up to August.

Is 10-12 months long enough to clear a red on its own to where filtering won't be needed?

6 months is enough to clear and bottle a white? I can see 1 year clearing a red though. Regarding filtering, I've read that filtering at the levels most can do at home will not affect the wine. Unless you are sterile filtering (0.5 micron or less) that it won't affect anything other than the...

Those of you that have done both, would you say that juice buckets age slower than concentrates? What about clearing...red wine kits/cencenteate will clear on their own, are juice buckets any different?

Hmm well there is no doubt about that the wine will clear on its own. I've been playing around with reduced clearing agents with good success, and now no clearing agents. I'm leaving the bigger kits for up to a year basically to clear before they get bottled. I'm still using clearing agents on...

I've been doing it with high end the 16l kits with skins and I'm convinced it make a subjectively better product. I might run an experiment in the future, right now my current experiment is clearing agents vs none at all side by side.

The advantage in my opinion would be eliminating an unnecessary racking step potentially saving wine aswell as time. Having an extra week on the skins in a high alcohol environment in my opinion extracts more tannin and color, some guys are doing an extended maceration for 6 weeks like this...

A racking that potentially wastes wine plus I like to keep the skins submerged in the wine when the alcohol level is higher. I feel I get better extraction when the wine's alcohol content is higher...which makes sense since alcohol is a solvent which "could" help extract more tannin and/or color.

The bucket I have is sterile juice, it came in a vaccuum sealed bag just like the kits do. I'm still wondering of whether or not I can skip racking to a secondary fermentator the same way I do with my kits from skins.

Right so ive been told this aswell with my kits, but many people myself included don’t bother and I believe the extended time on the skins contributes to a better wine. The main question i have is, what is the difference between a juice bucket and wine kit.

Hi guys, Some background information, I've done tons of kits over the past few years and I think I have a pretty good procedure. Essentially i toss the instructions, ferment to dry in the bucket and skip racking to a secondary fermentator. I put the lid on the bucket with an airlock about after...

Like Tree Cru? Haha

So these were limited edition, as far as I know you can't buy them anymore. I got mine from winning wines plus last spring.

Yup for the price it's pretty good and different from the typical wines I make. It's better than some commercial bottles I've had from that region, not as good as mission Hill though for example...but that's over $25 a bottle. I would say it's your average meritage, I suggest adding more oak...

Im Not saying I'm never wrong but ive used glycerin in wine before, this isn't glycerin they provided. If I ate products high in sugar I would have put it on my quinoa pancakes but I dont, lol. I used to make e-juice for electronic cigarettes and the main ingredient is vegetable glycerin.