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55 gallon Minimum Cayuga 2016 Juice Fall Vintage $7.25 One vessel 55 gallon Minimum Chardonel 2016 Juice Fall Vintage $7.25 One vessel 55 gallon Minimum Vignoles 2016 Juice Fall Vintage $9.50 One vessel 55 gallon Minimum Valvin Muscat 2016 Juice Fall Vintage...

I hate to admit it but I think it's plastic shavings from the crusher/destemmer in Chile, pieces did not dissolve when I rub them between my fingers and were springy, I'm going to rack study for a few days then blast it with some SO2, thanks everybody for the replies. bk

I wish it was plastic, I'm afraid to taste it, obit would read "body had to be cremated for public safety". bk

What is going on with this wine.

Picked up some Chilean white and red juice today, does everyone add Bentonite at the beginning ? If so how much ? bk

#7. With the 66 gal packages of MLB how do you measure accurately, I had 5 carboys so I took a good guess on the package volume and split it into 3rd's, not very accurate. bk

#1. At the start of fermentation ? #2. Midway through fermentation ? #3. After pressing ? #4. After the first rack ? #5. Do you vary with red or white? #6. What's your favorite MLB ? Thanks. bk

I heard it through the grape vine (forgive the pun) that I have to buy the juice in 55 gal drums, sealed and ready to take home and ferment. so if someone wants some Chardonnel they will have to meet me and I can pump into your container, I think it's $8.00 a gallon. I see a need for some...

Anyone interested in picking up some Chardonnel and possible Vignoles or Tramenette juice from St. James Winery in Missouri this week ?

Today, per MoreWine instructions, I mixed up the 50g of MLB nutrient and the 2.5 G of de-hydrated MLB, waited 15 minutes, poured in a small amount in some week old Pinot and had a full scale eruption, I mean a pink foam Pinot gusher. The three week old Whites gave nary a burp, go figure. bk

I picked up my juice at St. Louis Beer and Wine making supplies today and it was well on the way with fermentation, I was not able to test for acid (yet), has anyone done this? My numbers: Grenach SG 1.060, PH 3.65 Pinot Grigio SG 1.070 PH 3.65 Pinot Noir SG 1.060 PH 3,63 Thnaks. bk

What's better, leave white must in the buckets, that was started Monday, for a few extra days without stirring or rack it to a carboy early? bk

This look like a great idea for juice or whites or am I missing something? bk

Maybe yes maybe no, did you say when they will arrive? bk

Bob, sign me up for some. bk

Mmm, butter. bk

What would be the overriding reasons to do MLF on some Chard juice I got from our Grapes.com boys? bk

Let me guess, she's also Gluten intolerant, has peanut allergies, and is a Vegan. Almost any processed food that she buys contains "Sulfates" for a preservative. bk

I'm a little shy of enough MLB for my Pinot, I have some older Liquid MLB that has been in the fridge, can it hurt to use it, does it go bad or should I throw it out and be done with it? bk

Plastic... You're probably too young to remember the Graduate but I always take a foot or so of Saran Wrap and wrap the carboy and the cork to make sure it doesn't pop out. bk