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Let the EXPERIMENTATION begin!!!!! Take a small sample (750ml or so) and put it in the fridge for a month. Observe what, if anything happens. Taste it and if it is to your liking proceed with the rest. If not to your liking, either experiment with additions or simply toss it. You've...

It seems that many of the "standards" have been either lost or not discovered yet (though mishaps provide the best education)!! Unfinished fermentation (no SG changes for @3 days) or additions of any form of sugars prior to bottling call for a Sorbate treatment. Left untreated, there will...

In keeping with his wishes and as thanks for his contributions, there will be "Something in My Glass Tonight!"

The practice of pre-inoculation/ph adjustments by many distribution companies has been very helpful for many. However there have been just as many complaints of fermentation "underway" at purchase which has led to abandonment of that practice by a number of companies. That said, one could make...

You don't watch enough "old" movies or movies about olden times. Friar Tuck, the famed fermenter, and others took advantage of Mother Earth's natural refrigerators (caves and dungeons). Any references to wine storage most often directs you to the "cellar". Most all winemaking reading will...

I'm thinkin' that there are a lot of (newer) folks in this hobby who have expectations of bottling/drinking a worthy wine as soon as fermentation is done. However, being here seeking answers will put them on the right trail!! :ft

Perfect opportunity to experiment ,,,,, In order to be on an even keel, be sure to stir original 5 gallons well just prior to dividing. Try various (but compatible) yeasts, additives and/or treatments. Keep accurate notations as you surely will have a couple that agree with your taste buds...

Since you have an 8gal. fermenter, it will not be necessary to remove the 1 gallon. Strange things can happen during fermentation and if your vessel is full near the top, you can have some bubble-over. If it were me, I'd pitch the yeast without the skins. You'll likely be back before...

Glass is made all over the world. I have some Italian, Mexican, Venezuelan, USA even!!! Let me add that the jugs were made there but cannot declare positively that they are specifically wine carboys...

Dunno for sure, but that looks like a large "I" inside the emblem.

Most all readings advocate cooler ferment temps for whites in order to extract the particular flavors. In reality it is a test of patience!!! With reds you can be accustomed to seeing ferment activity rather quickly and with some vigor (if in a cooler workspace you will usually be applying...

A cover on the primary fermenter , loose lid or cheesecloth, is to keep any debris or bugs from getting in. Many use an airlock but the risk of an overwhelming foam-up does not play well if confined too much. Besides it makes things easier for the CO2 to dissipate.

The daily stir during primary fermentation is more to keep the must ingredients in suspension than anything. You do not need to stir so vigorously as to infuse O2. Stirring also helps the release of CO2 even at this stage

https://en.wikipedia.org/wiki/Sauvignon_blanc . As you might read anywhere, oaking is not unheard of. But it is not an integral part of the process for this wine either. Time to discover your taste buds likes/dislikes. Depending on how much you're making, set some aside (1gal.) and see...

Not me!! I won't mess with them. :>

So if you are going to add screw-top bottles to your inventory, why not simply invest in some screw-tops instead of riding the fence about corks???:ft

If you're any good at separating the wheat from the chaff, grapes from the stems, etc. ,,, Simply stay tuned to this site and eventually you will be exposed to every "trick" in any book!!!

I've done several Juice buckets from Mosto Bello of Valdespena' Tempranillo. Must say that I did enjoy it even though it was not given proper aging time. May have to do some more this fall and do it right!!

Been doing Juice buckets (Chilean in spring and CA/Italian in the fall) for some time now and decided to make my own version of a "BLUSH" (not to be confused with a true ROSE'). Component wines made separately... 2.5 part Riesling @.993sg, 2.0 part Gewürztraminer @.993sg, 1.0 part...

To quote even farther back ,,, ",,,oh by the way, which one's Pink???" ;)