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I tried that with a local restaurant but never got any bottles. But at a catering house that our Italian club uses I get a lot. Never hurts to ask.

Try luva bella you will get all the help you need from good folks there! Plus the restaurant is terrific A+ IMHO Also during the summer months we have an open market in downtown Steubenville and a stand named Anjuile Farms has juice buckets on pre-order basis. Both are good sources at less than...

Never did an orange wine but did make a kumquat so in the citrus family. That took forever to ferment and got stuck. Required another starter of yeast to really get going. Never did figure why other than the acid I think was high. No acid measurement was taken though.

That one piece of equipment changed the whole winemaking experience. I would never be without it now!

It’s slow going even on a drill. I find i need to whip it several times maybe 10-15 minutes each. So i do it each racking. I’m moving to vacuum degassing and racking soon!

What was your starting SG? Your must still has a lot of residual sugar in it at 1.14 so fermentation could continue. normally at secondary fermentation you are transferring into a appropriate sized glass carboy or carboys so that there is little room at the top for air contact and possible...

Since the instructions from the store tell you to add the campdens you could make up the difference in what you added before and start over but allow 24 hr before pitching the yeast starter

I never put campdens in the juice buckets i get from the winery. I only do that when preparing fruit for wine or flowers like dandelion.

If I understand correctly the bigger issue is pitching the yeast too soon after mixing in the campdens crushed. I would prepare a starter of yeast and pitch it again. I always use a starter to make sure the yeast is multiplying before mixing it into the juice.

I wish my winery had that service!

That’s beautiful very classy. Not a gag at all!

The wine should be at the top of the neck maybe 1.5-2” from the very top of the carboy. The less air the less chance of oxidation. Some add water or a suitable Wine to top off. I have added sterilized marbles to bring the level up too. Remember the wine is degassing still for a while plus you...

The lees is the sediment that forms at the bottom or sides of the glass carboy. Dead yeast etc. you generally siphon or rack the wine off the lees into another container periodically as it ages- every 3 months is standard.

Our local Costco doesn’t have wine so I only can do this on our travels. That one is an excellent value! Just wish I had purchased more.

Been harvesting pears and have about 15# in freezer and probably another 15 ripening. Planning to do enough for a 3-4 g batch of pear juice and top it off with fresh pressed apple juice. The pears will be crushed this time too so basically all juice.

Amazing what you can find there at times. I shop Costco for wine when visiting a relative- no sales of wine in our PA store

This one is really good from Costco Kirkland Signature Cotes Du Rhone Villages. I should have purchased more than 2!

I have 6g of merlot from juice bucket going and 5 g of pear aging now. I may do an apple&pear as well within the next two weeks. Joe

It’s work to do the bottle prep but I doit a little at a time. One or two cases max then take a break from it.

Second racking today to get it off the lees. This looks and tastes like it will be a good one