Wine Juices

[Tom]

BTW The juice is already (balanced) adjusted so no testing should be required. For the MLF culture I rehydrate in water then add.

 

[IQwine]

How would I go about finding some juice locally? I would think that shipping charges would be out of the question.

 

[Tom]

IQ,
Happy belated B-day.

 

[Tom]

How would I go about finding some juice locally? I would think that shipping charges would be out of the question.

Is there a wine club near by? Is there a home brew store? How do you get supplies?

 

[IQwine]

Thx, Tom the Super Mod

 

[IQwine]

My LHBS has done fresh grapes but not juice. He mostly does kits for wine and beer.

there is a wine club... will have to check with them. I see that they do some local fresh grapes on their website. No mention of fresh juice from Chile or Ca, etc.
thx

 

[Tom]

Ask if their supplier of grapes has Juice available. They probably don't carry juice because they have no refrigeration? Or, maybe they can tell you where.

 

[Lurker]

While watching the Phillies win today at my buddies home, we were drinking his 09 Chilean Viognier from a juice bucket, It was very good. I would recommend it.

 

[Brintk]

Received an e-mail today from Ron C. @ Consumers Produce in Pittsburgh. He says that Chilean Juice buckets will be available for pick up starting on May 12th. It's time to start emptying a few carboys to make room.

 

[ffemt128]

Received an e-mail today from Ron C. @ Consumers Produce in Pittsburgh. He says that Chilean Juice buckets will be available for pick up starting on May 12th. It's time to start emptying a few carboys to make room.

Yep, got my email also. Good to see another Pittsburgher here. I think come May I'll have some carboys ready to empty. If not another excuse to but an extra.

 

[Tom]

I just had my wine club meeting @ Gino's. He also said it will start coming in the 5th and should all be here by the 12th

 

[ffemt128]

Supposed to be picking up my juice today, any recommendations on how to proceed with it. For sure getting a Pinot Grigio and a Cabernet Franc. Also trying for a Merlot and a Chianti.

 

[Tom]

The Chilean wine juices are balanced already. Take a gravity reading bring up to temp and add yeast. (dont be surprised it it already started fermentation)
For the reds I added 2# of raisins for body. Or, consider adding banana "soup". These juices may lack body. Just a FYI.

 

[djrockinsteve]

I would actually like to add a Brazillian Body to these wines but that's another story. Are Chilean wines a little thinner than those from Calif. wine for wine?

 

[Tom]

Lets put it this way. I like "body" and from past experience w/ some juices.

 

[ffemt128]

Here's what I ended up picking up today, all sg readings are at about 42 degrees.

Pinot Grigio 1.092
Sauvigion Blanc 1.090
Chianti 1.090
Cabernet Franc 1.090

I have them sitting on the landing going to the cellar now. Current temp with out heat being in since 7:00am was 66 degrees at that point. I do have a heat register at the bottom of the steps so temps should average around 70 and I have 2 brew belts that will be put to use if needed.

I'm planning on pitching yeast tomorrow morning prior to work or come home home at lunch and take care of it. THis way I know the juice is up to temp.

 

[djrockinsteve]

The Chilean wine juices are balanced already. Take a gravity reading bring up to temp and add yeast. (dont be surprised it it already started fermentation)
For the reds I added 2# of raisins for body. Or, consider adding banana "soup". These juices may lack body. Just a FYI.

Please refresh my memory, do we use white raisins?

 

[Tom]

Body. Got them from Sams and not white. Come in a 2 pak 2-2# bags.

 

[Brintk]

I picked up my Chilean juice buckets today. Camenere readings; S.G. 1.092, pH 3.83, Temp 46⁰F; Malbec readings; S.G. 1.090, pH 3.75, Temp 46⁰. Upon reading the verbage on the pail, I was surprised to see that one of the ingredients that is listed is "wine yeast", in addition to tartaric acid and tannin. No indication is given as to what variety of "wine yeast" has been added. That is a serious disappointment.

Since I have never done Chilean juice buckets before, I ask the forum is this normal to have the must pre-innoculated?

 

[Tom]

There is yeast in the juice buckets. Sometimes it may have started fermentation by the time you get it home. But, it is either wild or unknown kind. That is why you want to sulfite it to stun the yeast and add yours 24 hrs later. The 34* that it ships / stores in stops most yeast from multiplying. BUT, once it warms it wakes up some of the yeast.

BTW I have not sean any info that says yeast added on my buckets.