"Simon96Taco" > wrote:
> My local shop has juice from Cali in plastic pails with some sort of valve
> built into the lid.
>
> He has a 23 litre of cabernet sauvignon, and a 20 litre burgundy.
>
> He said that he pulled them out of a cooler for a customer who never
picked
> them up, so he added yeast to them (this was about a week ago) and that
all
> I need to do is take it home and put it in a carboy.
>
> Does this sound like a bad idea? Should I try and get some fresh juice
that
> has not had yeast added yet or would this make a decent wine?
>
> I realize I'm asking lots without giving much information, I'd just like
to
> know what you folks think.
>
> Thanks in advance.

A week after pitching yeast, a room-temperature ferment of a red wine should
be almost complete. So, theoretically, you could rack it to a carboy now,
and end up with a decent wine. Question is, do you trust the vendor? What
does the wine smell like? What is the current SG? What was the starting
SG? Is there any white or green stuff growing on the surface? Etc.