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This looks like a medieval weapon of torcher!!!!

Hey folks, I'd like to make a decent red for my father-in-law. He like Cabs but would appreciate a good full-bodied Italian (style?) red. I've considered the mid-range priced reds from Vineco (about $150 in Canada). Can these reach their potential and be drunk by Christmas or sooner? Other...

Are these recommended? I've never used them... I usually just stir vigorously for an extended period.

Good to know

The wine has begun to ferment... Good idea, i will let them know. Thanks! I'll keep you posted on how it's going.

do you known if they were able to achieve a desirable end product in the cases where fermentation was underway? What was the final SG?

So i guess the lesson is buy in the fall when the product arrives?

So will this result in a degraded product? Is there anything else I should do? I pitched the yeast and added WYeast nutrient.. I also bought an energizer. When could I add the energizer? I am thinking as fermentation starts to really get going? Thanks...

The initial SG reading was weird for both of my juices this evening. If I am reading it correctly, the Amarone was 1.048 and the Brunello 1.042. The Amarone was fizzing a bit from a vent at the top of the pail. Both are "fresh" juices not kits. It was stored in "below freezing" temp according to...

the SG reading was weird for both of my juices... If I am reading it correctly, the Amarone was 1.048 and the Brunello 1.042. The Amarone was fizzing a bit from a vent at the top of the pail. It was stored in "below freezing" temp according to the vendor. I felt that both had already...

The vendor had a few leftover from the fall... I am in Toronto, Ca.

Thanks, OB

Do you ferment in the pail that the juice comes in or your own primary fermenter? Do you oak during primary or after the first rack or two?

Thanks for the replies. I got the room at 70. Warm Enough?

I figure the Italian juice has to be better quality than the grapes we get here. The Cali grapes we get come from crappiest regions.

Hey folks, I am supposed to pick up some Italian juice this weekend; an Amarone and a Brunello. These are packed in pails from Italy. I once made wine from juice but it was many years ago... I don't recall how I treated it. I usually make from fresh grapes and do the Ko2 pitch to kill native...

i got my yeast in a 55F room

packet says to store in a cool, dry place.. A fridge is cool but not dry...

SO I suppose it can't hurt to hydrate the Lalvin yeasts for a longer period... I picked up some Wyeast nutrient and energizer - first time using it as I have only used the fermaid stuff in the past... I think the Wyeast is a reputable product..

that's what I figured. I am going to set the room to 70. Rather be safe...