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How important is the tannin in this? Will it work without?

These carboys arrived today. Both were what I'd say plenty well protected with two boxes and bubble wrap. They both feel as heavy duty as any I've ever felt. They both do have a tiny air bubble here and there. Not sure how normal that is. Also can't tell if there's a crack or scratch on...

Sounds pretty simple. If I did it id take them to a shop in Santa Rosa to use their press. What does gingerly press mean? I guess the shop would probably be able to help me. Sounds like I'd take the free running juice and leave all skins out for white zin

Considering buying 100-/+ lbs of Zinfandel grapes locally. Is there a recipe to follow for white zin? Reading up it appears it was made by mistake when a batch stalled leaving it sweet. Is this how it's still done, intentionally stopping it before dry? Or do most now just ferment completely...

Riding he bus to school in 4th grade. I remember worrying my mother was going to get sent to war. Though never crossed my mind I would go overseas years later due to it. Then a day at school forced to watch people dying live on tv by school faculty.

Nice. Found one seller any amount $1/lb for zin

Wow it was that simple. Craigslist never even crossed my mind. Plus I can pick what I want myself. Thanks!

California boardering Sonoma and Napa counties. Vineyards don't appear to be interested in selling to small fries like me.

Where can someone get fresh grapes? I live right next to wine country and can't find a source. Called some vineyards, talked to a buddy who works at one... No luck for hobbyist.

I made this mistake my first batch too. No idea what degassing was. I did the thumb plug and shake over and over method. It was pretty miserable and took a long time. Hope there's another way around that for you.

Just to free up my carboy. I can leave them in the 2 one gal jugs with airlock a for a while and enjoy the 1/2 gallon left over for now. So if I don't add sorbate now.... Transfer to 1 gals, add sparkaloid, add kmeta at 1/2 tsp per gal, and rack every so often as lees continues to drop? I...

Yikes. I did what was suggested. Rehydrated yeast, added to a liter of must separately. A few hours ago the starter was just taking off. I just checked and it's going full strength, but so is the bucket of must too?? Not sure what this means. A bad yeast got in and started before I got the...

Bump........

So today I splash racked it twice while removing the bottom inch of lees. Checked SG of 0.98. Haven't seen the airlock move in 2 days. Only a few hours after removing lees there's already another inch at the bottom. I have 3 1 gallon carboys coming in 2 days. I plan on removing the lees one...

I've always rehydrated too. Never tried that starter bit though, sounds like a great idea I'll give it a shot. Thanks.

Nothing to lose just want to make sure there's a point. If someone says even if it starts it may be dangerous to drink due to some bacterial grow or something then I'd have no reason not to dump it out.

Ok thanks. Just cracked the lid and can still smell sulfites. I'm gonna rack the hell out of it, wait another 24 and pitch again. Sulfites must be pretty crazy. Hard to imagine old grape juice sitting in a bucket for a week turning out ok to drink lol

For those of you that helped on my all grape where I over sulfiteD thread... Got home today to find nothing happening still. It's been several days (close to a week?) since I pitched. Over a week since I picked them for sure. If the sulfite was very heavy and killed my yeast, does that mean...

Ok. I'll stir it and cover with a towel. If it is still heavy on sulfite does that mean it's good in its present state, or will other things in it start going bad

So leaving for the weekend at 5am tomorrow hope for a reply. It will be about 36 hours and nothing. Openness lid still heavy sulfite smell. Should I repitch before leaving?