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Its pretty easy to introduce O2 by over stirring. Time is your friend.

I did 60 gal of their Barolo last year. Best wine I ever made, by far. I added 2 lugs (66 lbs) Alacante grapes (6.5 lb per bucket) and RC-212 yeast gave the best result. Here is the link, I'm trying to duplicate the results @ 120 gal...

You guys make me look like I play with match box wine toys.

I add the K-meta first, then start to degas.

Yes. I start by simply pushing the stirrer down to the bottom then jog the drill running it clockwise (that throws the must upward, but grabs the stems better). lift it out and repeat till you can run it slowly with out throwing grapes all over. Then reverse to counter clockwise, it pushes...

It's been a long day. The k-meta had dissipated already so I added the R-212 to the grapes. I had taken 3 packets of yeast, added 200 ml warm water and 200 ml of the grape (Alacante) must. I let that work for an hour before adding to the grapes. After setting in the sun for 4 hrs the grapes...

My friends (fiends) and I liked the Barolo so much I'm doing 120 gal this year. The prior year's drum was divided into to batches of different yeasts. The R-212 aged to the best body and flavor. This year all 120 gal is getting R-212. I have already treated the grapes with K-meta. I will...

Good to know. I use charcoal lighter fluid. It is fast, does not leave an oil residue and drys leaving no odor. If it is a really heavy layer of glue I just toss it.

If it's not to late I'm in. PM shipping info please.

I cut my oak 1/4 to 3/8 by 1/2 or so. 7-8 in long. Toast in the oven @ 400F till my wife yells STOP THE SMOKE, or the fire alarm goes off, whichever is first. It is the process that has had the most impact on adding flavor and body to my wine making.

Going all in on Barolo Juice with Alacante grapes to bump up the texture. 120 gal of juice and 120# of grapes. Going to be a busy couple of days.

It's interesting to revive an old thread. I have switched to almost exclusively juice and grapes. The last kits I made was a WE Mezza Luna red and a 16L WE Barolo (added 5# Marquette skins). Both turned out quite nice. I did the kit Barolo in tandem with the juice and grape (Alacante)...

I use a gallon ziplock bag, give the corks a couple of spritz of K-Meta, shake the bag and have at it.

I spent 15 years as a chemist in the ceramic and glass industry. I specialized in 2nd family elements (Be, Mg, Ca, Ba, Sr) ie. Ferrites, glass & lime and extraction of Be. That said I work on a "Soluble glass" process to extract Be from any source. During that work I discovered that it is the...

Here's mine. I don't have the sieve. I'll have to figure this out. I think I can squeeze faster with the press than by hand from a paint strainer bag.

You should be able to make wine from the grapes alone. I don't see how adding grapes can over tannin a concentrate. The concentrate wine is simply diluting the grape wine. I would add enough grapes to take the finished volume to 6 gallons. So around 15 lbs. (one lug @33 lbs = 2 gallons...

Call Vince Gentile (Jen Till ee) He is in North Royalton and is taking orders now. I have 2 drums of Barolo and 4 lugs of alicante coming 440-759-8479 http://www.gentilejuice.com/grapes.html

Robert Mondavi sells a "Bourbon Barrel Cabernet" It is really quite good. You can really taste the residual bourbon notes https://www.robertmondaviprivateselection.com/bourbon-barrel-aged-cabernet-sauvignon.php OOPS missed the link above. I had this wine with a gigantic Porterhouse steak...

Send Pix of the thing. I have an old press as well. Never thought of using it on grapes.

I am totally convinced that 6 gal (or 60 gal) containers of juice is the way to go. I still tweak them with grapes, raisins, or fruit. I toast my own oak. (fresh oak seems to matter). Cost in OH runs about $50 per 6 gal of juice. It's easier than messing with a large volume of grapes to...