Recent content by Grancru

I just purchased a Robinair Vacuum pump Model 15101B (5 CFM). I need to know how to regulate the vacuum pressure so I don't suck up my wine into the pump (which I just did) or implode the carboy. What set-up do you use to accomplish this and what is the maximum pressure that should not be...

Sorry, just measured. The holes are 2 1/4" wide. I currently ferment in a 55 gal barrel with the top cut off. I just bought two more sealed barrels with the lids still on. I would rather not have to cut the lids off and get a pump to put the juice/skins/seeds in after crushing and pump out...

Yes, skins & seeds. Direct from the crusher/destemmer into the fermentation barrels. Getting to old to hand carry and transfer everything.

Does anyone have any creative and inexpensive ideas for pumping grape mash from 5 gallon buckets int 55 plastic barrels and than back again after fermentation for pressing? The barrels have to 1" or so openings. Any suggestions appreciated.

I am considering a move from the standard grapes available here in Michigan - Lodi Gold, Top Brass, Valley Gold or Smiling Baby - to 6 gallon buckets of juice. As I get older and my annual production increases it is getting hard to transport, crush / destem, relocate, ferment, and then relocate...

I purchased a 500 gram package of Maurivin B wine yeast and will only be using about 100 grams. Is there any safe way to store the remaining yeast for use next year or will it be destroyed by oxygen? It wasn't cheap and I hate to waste it. If it cannot be stored, can it be reproduced?

Can anyone direct me to a source for discount corks? I need about 10000 right now of a quality that I can age up from 3-5 years. I am open to synthetic but may not be in my budget. All help is appreciated. I need to start bottling very soon to prepare for grape season. Ps. I am in MI...

I made 30 gals of Merlot in October. It has been aging in glass to date. I am beginning to think about oak aging to add some body to the wine. Does anyone have any recommendations for an oak cube or stave they have used with great success? How long would you recommend leaving the wine on oak?

Yes, these are plastic "food grade" 55 gal barrels originally used for red wine vinegar.

I have been offered three 55 Gal blue barrels for $15 each. They once had red wine vinegar in them and have a slight smell. The price is great. Is there any way to remove the remaining smell before this falls production? Given the grapes only ferment in the barrels for 7-10 days if some smell...

I just bought a Buon Vino Super Jet Wine Filter mainly to move wine from one vessel to the next with a course filter. I have a Enolmatic Inline Filter that I will use as a secondary to clarify (currently used when bottling). Does anyone know if the two can be combined and ran at the same...

False Alarm. Just checked the SG and it is 0.992. OG was 1.114. It just fermented way faster than I expected (10 days).

I have four 5 gal carboys full of freshly pressed Merlot juice that has been fermenting for a week on Montrachet red yeast for a week. I pressed it on Monday and all but the very first 5 gals have stopped fermenting. I was thinking of pitching 1 packet of yeast with some yeast nutrient and...

I found a free software program for tracking brew recipes while searching for a program for wine making/tracking. I am trying to manipulate this for wine use. http://download.cnet.com/StrangeBrew-Java/3000-2126_4-10068277.html?tag=dropDownForm;productListing If anyone knows of a similar...