"Nick Ruchalski" > wrote in message
...
> My local supplier does not stock any of the kits, or rather any new
> kits. They do have a few BK kits that have a lot of dust on them.
>
> They also have a large selection of 6 gallons pails of grape juice. I
> currently have a beaujolais in a carboy for 10 days and just picked up
> a red zinfandel today. The price is right and I don't have to pay the
> shipping for the BK kits.
>
> Both pails were fizzing pretty good when I opened them. An SG reading
> of around 1.025 for both. I added additional yeast anyways and things
> seem okay.
>
> Two questions:
>
> 1. Any special attention to these "pre-fermented" pails? I'd like to
> continue to purchase these, so are there any pitfalls I should know
> about?
>
> 2. I've looked on line a bit and haven't found too much in regards to
> juices and procedures/recipes. The best I've seen is a Regina site:
> http://www.reginagrapejuice.com/wine_making/#winemaking
> Not much detail there.
>
> Any recommends or pointers would seriously be appreciated.
>

Nick,

Red wines are made by fermenting the juice and the grape solids (pulp, skins
& seeds) together for several days. Materials are extracted from the
solids, and they contribute much to the general character of red wines.

Red colored wines with "white" wine characteristics often the result when
red juice is fermented without the solids. These wines can be quite
enjoyable, but they probably won't win many ribbons in red wine contests.

Good luck,
lum