Where to get just juice - not a kit

[FloppyKnockers]

I can't find a place to get just the must/concentrate. I don't need a kit. I already have too much metabi-oak chip-nutrient-campden-sodium-peptic-tannin-sulfite for several batches. So I really don't need/want a kit.

I checked with some local wineries for buckets of must, but they're obviously seasonal, and it's just passed.

Specifically, I want cab sav, merlot, or other red varieties.

Any suggestions welcome.

 

[IAmPistolPete]

My go-to is www.winegrapesdirect.com
they have a pretty good selection of frozen grape musts[red] & juices[white] from various west coast vineyards & vintages
insulated packaging is high end customer service is quick
There's a few other similar outlets if you check the googles.

 

[FloppyKnockers]

My go-to is www.winegrapesdirect.com
they have a pretty good selection of frozen grape musts[red] & juices[white] from various west coast vineyards & vintages
insulated packaging is high end customer service is quick
There's a few other similar outlets if you check the googles.

This is exactly the kind of thing I was looking for. Thank you.

 

[jdubdvdt]

I hate even asking since I am a complete noob and probably could do more research. I was considering buying a kit, but I am sure frozen juice or frozen must is better than the kit sitting in a warehouse.

The winegrapesdirect instructions seem pretty simple. I was considering fermenting in my stainless steel kegmenter to help prevent oxidation during transfer and during bottling. Will this be an issue? The instructions from WGD mention stirring the lees twice a week for two months. I could shake, disturb it, or open the kegmenter and use a stainless diptube to disturb the lees. I'd rather not open it unless necessary, but I am an amateur and looking for results that will be better than a $10-15 bottle of wine.

Thanks for any insight - WGD seems like a great source.

 

[FloppyKnockers]

Making wine as a beer brewer are almost polar opposites. We try to eliminate oxygen from beer once it leaves the wort designation. For wine, oxygen is not as much of an enemy. I primary in a bucket with a towel as a lid. This is just to keep bugs out. In secondary, a wine whip is used to drive out CO2. This obviously introduces air (oxygen). Although wine can oxidize, it's a little harder to do so.

For starters, I would get a kit. It's concentrated juice with all the things and stuff you need to make 20 - 25 bottles.

After a successful batch or two, I would totally dive into frozen must, buying buckets of juice from wineries, or getting grapes and crushing them yourself.