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I have used the tree wraps that spiral around the base before. That worked pretty well.

Sort of a weird question. Has anyone has tried making wine from juice that's been "cooked" so to speak?

Mike, Do you do any racking in there or add anything else in any of that 18 month time frame?

Has anyone tried this? I have heard of egg whites. But I have not seen anything using eggshells. Here is an article I found on the subject. http://www.barbarapleasant.com/cloudyapplewine.html

Ok. Next time 1.01. Thank You Barbiek.

OK....moving along with the Pinot Grigio. I was able to chill the must to between 60 and 65 degrees. I took a hydrometer reading today and it was standing at 1.02 already. So, I transferred the wine to 2 secondary fermenters. The product is really cloudy. So, my question is this. Should I...

Again thanks.

Very nice!

Thanks. Montrachet is supposed to be good for white wines per the literature FWIW. But definitely a good point in knowing the yeast. This was a spur of the moment project and that was the yeast I had on hand. Perhaps next time I will be better prepared. As to the SG, it's just...

Holy smokes. Heat was shut off and the temperature in the fermenter was still riding to over 80. Trying to chill it now. Another question though. I am using a yeast that lists its low temp at 59. It's Montrachet. Will that be a problem at temps well below 60?

Good to know. I will see if I can chill it further. Thanks again.

Cool. Thanks. It's soaking pretty well right now that I added some heating mats around the fermenter to get it up to about 70°F. Steve in Colorado

Hello, First time poster, but I've been making wine for awhile now. However, this is my first attempt at making white wine. My neighbor said I could pick some grapes he still had on the vines. The grapes are a Pinot Grigio that have frozen down to 19°F a few times. I picked quite a...