Sweet White Wine.

[Ciderhead]

Beer buckets leave odd flavours in wines.
Go and immerse you head fully into your dry beer bucket and tell me if there is in residual.

[Stitch]

Yeah I get a smell alright but would have thought after a good cleaning that it would be ok. Obviously not. Thanks

[Ciderhead]

I know its a PITA and that why I have gone across to glass

[LordEoin]

I think glass demijohns are the business anyway.
I get sick of a wine after a gallon of it.
Been meaning to get a 10L bucket specifically for the first week of violent fermentation though, once that's over demijohns all the way 

[Will_D]

Why not just use two demi-johns at first. When the vigour dies down combine the two.
Simpless

[DrowningManatee]

hey guys, ive done a few wines from scratch with fresh squeezed juice and that, but im just trying to confirm that i can use any juice from lidl/aldi as long as i boil it for 30mins to get rid o the nastys?  doin a trip today and just trying to confirm before i buy, found very conflicting info perusing the other forums.... cheers!

[CARA]

Will_D's yer man. PM him

[Greg2013]

Drowning if its store bought juice then only boil if it has preservatives in it otherwise its fine as is. Store bought juice is pre pasteurized. If no preservatives then ferment away no need to boil.

[DrowningManatee]

nice one guys, got onto will d there, he sorted me out with it, no need to boil with them anyways, sound as is as deadman said:)

[LordEoin]

Why not just use two demi-johns at first. When the vigour dies down combine the two.
Simpless

That's what I do with juice wine, but it can be a pain in the ass when making wine from anything else.

[Col]

The only Juice I ever had trouble with was Super Valu Apple (not from concentrate). I included it in a rhubarb wine, and it flatly refused to ferment. I ended up heating the entire gallon, and then it worked (was bloody beautiful, too). The packaging said it only contained juice and ascorbic acid, so either they were telling porkies, or large quantities of ascorbic acid are yeast inhibitors. Other brands of AJ contain ascorbic acid, and I've never had a problem.

[LordEoin]

As far as I remember absorbic acid is just VitaminC and an antioxidant to keep the juice from browning, it shouldnt affect fermentation and is added to wines to give an extra bit of acidity.
Maybe just a good shake up in a bigger bottle to aerate the juice would have done it.

[Col]

Maybe. I've stuck to Aldi since, and had no probs.

[Greg2013]

We'll I have four litres of apple and elderflower from Aldi here ready to put on. Should be interesting brew. How do ye stop yere wines from coming out so bitter? What is the preferred yeast when doing these brews?