Juice Pail Predicament

[havlikn]

I am in an interesting predicament. I have bought four pails of juice from a local distributor. The costs were cheap so I knew what that meant, they had fermented down. Well my original assumptions were right, they had. The juice pails are Grenache, Carignane, Zin, and Syrah. I had the extra carboys and the deal was too good. I figure its worth a try.

The pail indicates there was S02 added, so maybe they preinnoculated the wine. The wine was stored in a cooler, around 40 degrees.

All wines were under 1.020, so I racked into carboys and will hope to get finished up. My question to the forum is, have you ever experienced this? Have you made wine that fermented on natural yeast, results?

Thank you in advanced

 

[DoctorCAD]

Pails should have yeast added, so its not a spontaneous ferment . Keep it in carboys just like any wine that hasn't finished yet .

 

[Runningwolf]

You didn't say what kind of juice this was but I am assuming Italian juice pails. Half the suppliers add yeast and the other half do not. You have to ask the question from where you bought it from. The juice is nearly finished. I would get it in a very warm spot and hope it does finish on it's own. If it does not you might need to add some Springocell yeast hulls and add a new yeast starter. Regardless of whether yeast was added or not I would try to restart it first with just heat.

 

[havlikn]

It's California juice. The yeast is still actively working and I am warming it up. They should finish in the next couple days I would imagine. Then I'll sulfite and wait