Juice bucket suggestions

[Jal5]

I will be picking up a Chilean Riesling juice bucket next week and have never done one before. Could use any helpful tips. I have done kits, fruit wines, frozen berry/DB wines so far. thanks

 

[pgentile]

Won't be much different from other wines you have done. Most buckets have been somewhat balanced, SG will probably be somewhere between 1.070 - 1.090. pH and TA will probably be right on target. I have never made a Riesling, but white wine yeast like QA23 , D47, etc are recommended for riesling.

If making dry keep in primary until around 1.000 or below and then rack to secondary. If making semi-sweet/dry others will have to chime in.

Good luck

 

[Johnd]

Since the bucket will be 5 gallons or so, consider doing AF in a 6 gallon carboy with airlock at cooler temps (55 F or so) to preserve as much of the aromatics and flavor as you can. It ferments really slow at those temps, so there is little worry of foaming over. I did a chard and a Pinot Gris like this last spring, easily the best flavor and nose of any white I’ve ever done.

 

[Jal5]

Thanks for the yeast tips.
This is supposed to be a 6g bucket. I only have a 5 g carboy so I was going to split it up 5+1 in two separate amounts anyway. I guess I could still separate leaving some room in each for the AF and let it ferment in the basement where It is cooler, about 60 deg. compared to in the kitchen where it is around 70.

 

[mainshipfred]

I could be missing something if you fill both a 5 and 1 gallon carboy there won't be much space in either if any for even a low foaming yeast. I you don't have a fermentation bucket (which you should consider) split it between your 5 gallon and the bucket and use 2 different yeasts. Again, I could be not understanding your 2nd post.

 

[Jal5]

sorry I was not very clear. The primary fermentation will be done in a suitable bucket then moved to the 5g and 1g bottles for the secondary.
Joe

 

[pillswoj]

Definitely as cool as you can, I give my whites 24 hrs it get started in bucket @ 70 then rack to a carboy and ferment at 48-50. It takes over a month for it to finish.

 

[Jal5]

Picked up the bucket today at L’Uva Bella Winery Lowellville Ohio. Very nice restaurant there. Good food and their Malbec was terrific. Looking forward to this one!

 

[Country]

Also doing juice buckets for the first time. Pick up mine next week. Any other schooling out there?

 

[Jal5]

so far so good and the must is fermenting in the primary very nicely nothing much different in making the wine from juice versus a kit except of course you don't add any water to the juice bucket. otherwise the primary fermentation is all pretty standard.

I wish I had purchased one for that Malbec now, but then I would need another primary and another carboy. this can get expensive!