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Thank you, all!

I just finished fermenting my grapes in my food buckets, which I cleaned thoroughly with hot water and potassium metabisulfite. But I just realized that some buckets got mixed up. So one of the buckets that I fermented in was used to clean some other equipment with bleach. I never clean my...

Thanks everyone.

I have a wine that has a lot of sediment. It's probably the bottom 4-5 inches of a 5 gallon carboy. I racked the clear juice off the top into another container. The remaining sediment seems to have a lot of juice left in it and I don't want to toss it. I tried pouring it through a cheese...

Thanks everyone. I am going to freeze them and try it in the spring.

I am about to press my merlot grapes as primary is about done. Was wondering if I could save the skins, freeze them, and then use them again when I get South American juice buckets in the spring. Thought?

I've been making wine from juice buckets for a few years now. It comes out pretty nice but my wife and I have always loved very "dry" wines. How do I get that "dry" mouth feel? Is it done via oaking?

Ok, I added my bacteria as per the instructions about a week ago. I ordered a chromatography kit but it hasn't arrived yet. In the interim, just curious as to whether I should be seeing some kind of activity. I read somewhere that I should see little bubbles.

I am getting ready to do my first MLF tomorrow. I bought 9 6-gallon buckets of California juice (9 different kinds). I added 1/4 tsp of k-meta, waited a day until the temperature of the must was about 70 degrees, and then pitched my yeast. It's been a week and all of the must is at SG of 1.0...

The only danger is that it makes things so much easier that I can make even more wine. How is this a bad thing?

Sorry, it took a bit but here you go: https://www.youtube.com/watch?v=X3HewewIEFw&feature=youtu.be

After several years of use (making about 800 bottles per year), I had an issue recently with my pump not having as much pressure as it once did. I contacted Steve and he told me to immediately send it back to him to have a look. It turns out that I got some red wine in the pump. In other...

This is an incredible time saver and an all-around awesome product. Thanks, Steve! https://youtu.be/VowEBmj8Y88

Time will tell. The pic that I included was during racking.

It actually had a lot less head space but I was racking in the picture. Tastes ok.

I made a peach wine back in June from pure peaches - no water. I did it last year and it turned out nice. This year, it seems to have separated? Thoughts?

I've done cherry from homewinery.com concentrate and this is where my wife and I like it. Thanks for all your help.

I have made cherry wine in the past with 6lbs of frozen cherries and water to 1 gallon. I seem to remember not having to add much acid at all doing it this way. I'm going to have to add a lot of acid to get this juice to a PH of about 3.33. And if I add water, I'll have to add even more acid.

Wow, now I know why they were so cheap. The Ph of the pure juice is 3.98. I suppose that I'm just going to add acid and no water. Any other advice?

I already froze them with pits - but no stems. My plan is to put them into paint bags, sprinkle with pectic enzyme, and thaw in a bucket. When they are totally thawed, I'll pull out the bags and make wine from the juice. But this will be pure juice. Every recipe I see calls for adding water...