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Old 12-06-2013, 04:38 PM   #1
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I found 6 gallon pails of pressed grape juice at my local Italian grocer. I couldn't turn down $25 each, so I bought 2 (Pinot Grigio and French Colombard) and then picked up "wine from juice" chemicals kit from my LHBS along with 2 Lavin D47 packets.

My questions are these: what is the timeline for racking and bottling pressed, not from concentrate juice? How long should I bulk age, if at all?

For reference, I'm more of a 4 week via italiana kit guy (and AG brewer), so I'm not sure what to expect or how long I should let the wine do its thing.

Here's where I am so far:
11/09 - Bought buckets and added the packets to kill off the bugs per "juice from pails kit
11/10 - added dextrose to get S.G. from 1.064 -> 1.082 along with yeast nutrients and the yeast.
11/16 - stirred every day, gravity down around 1.020
11/23 - gravity < 1.010, racked off lees to 6 gallon better bottles. Wine was very foamy, so I filled to about 1/2 inch below neck of carboy to still have stirring room.
12/5 - sitting in the better bottles, pretty cloudy, around 62 degrees f. At some point I should probably top off to 1-2" below bung.

(Edited to remove typos)

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Old 12-06-2013, 11:49 PM   #2
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Well you shouldn't doubt your skills. Youve done just about everything I would up to this point! :-)

From here on I advise letting it sit and ferment out. Because you racked over this could take a few more weeks. When you hit .990 - .980 you can rack again and let gravity and time work on the lees (yeast and sediment) or you can leave it in the carboy its in and use a fining agent like issinglas. Then rack into a bottling bucket when all lees have dropped out and bottle!

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Old 12-07-2013, 12:31 AM   #3
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Just rack when you have lees 1/4" or more after 45 days, or any lees at all after 60 days, and keep it topped up.

Once no more lees fall after 60 days, you can try fining it and/or cold stabilizing. If no new lees fall after that, it's ready to bottle.

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Old 12-07-2013, 02:56 AM   #4
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Bottle Juice buckets in 60 days? I would age the whites at least 6 months, then cold stabilize. Make sure that you test the SO2 levels and have the carboys topped well.

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Old 12-07-2013, 06:51 PM   #5
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Quote:
Originally Posted by pumpkinman2012 View Post
Bottle Juice buckets in 60 days? I would age the whites at least 6 months, then cold stabilize. Make sure that you test the SO2 levels and have the carboys topped well.
Not a fan of bottle aging?
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Old 12-07-2013, 06:55 PM   #6
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Bottle Juice buckets in 60 days? I would age the whites at least 6 months, then cold stabilize. Make sure that you test the SO2 levels and have the carboys topped well.
I must have not read something right, but did anybody suggest bottling this wine in 60 days? I didn't get that from any of the posts.
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Old 12-08-2013, 03:51 AM   #7
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Yooper, I just reread your post, I misunderstood it. My apologies, I thought that you were suggesting bottling the wine after 60 days.

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