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.

It should be fine if you believe what he is telling you... I would want to
smell, taste, and test the wine before I bought it, and I certainly would
not pay anywhere near full price. Take a hydrometer reading and see if it is
dry now. The question in my mind is how long has it been done fermenting? Do
you know what the chemistry was before the start of fermentation? Being
California Juice it is likely the Brix were there so that usually is not a
concern. If you can get it cheap enough and you dont think it's infected or
oxidized then give it a shot I would say. HTH
John Dixon
"Simon96Taco" wrote in message
news:IDlmb.170734$6C4.22562@pd7tw1no...
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.

Only time I did this, it was a complete disaster.....I will never buy juice
again that has had yeast already added to it.



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?

"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.