"Regina" Winemaking Juices?

"Regina" Winemaking Juices?

Post by NomDeNett » Fri, 25 Sep 1998 04:00:00



Has anybody had any experiences with "Regina Winemaking Juices"?

I have found a local distributor who carries these juices.  The juices come
in a wide range of varieties, are all said to be from California, and are
very reasonably priced.  They are sold in 5.3 Gal (US) buckets.

Here are some of the prices I was quoted (all prices & quanitites are US):
Riesling - $ 35.75 / 5.3 gal bucket
Barbera - $ 34.50/5.3 gal bucket
Syrah - $ 45.00/5.3 gal bucket

If anyone has made wine from these juices I'd be interested in their
evaluation of the product's quality.

Thanks:
-Ed
--
"Wine is sunlight, held together by water..."
 -Louis Pasteur

 
 
 

"Regina" Winemaking Juices?

Post by PJTans » Fri, 25 Sep 1998 04:00:00


Two years ago I used the Gewurtztraminer and Riesling.   Last year I used the
same plus Merlot.  The Merlot came out very nice, but I have not actually
opened any of the bottles yet (just bottled a month or two ago).  I have have
many favorable comments on the Riesling and Gewurtztraminer, esp. the Riesling.
 I think you'll be quite pleased.  I fermented mine completely, so they were
quite dry.  Enjoy!

 
 
 

"Regina" Winemaking Juices?

Post by Wineguru » Sat, 26 Sep 1998 04:00:00


Quote:
>Has anybody had any experiences with "Regina Winemaking Juices"?

>I have found a local distributor who carries these juices.  The juices come
>in a wide range of varieties, are all said to be from California, and are
>very reasonably priced.  They are sold in 5.3 Gal (US) buckets.

>Here are some of the prices I was quoted (all prices & quanitites are US):
>Riesling - $ 35.75 / 5.3 gal bucket
>Barbera - $ 34.50/5.3 gal bucket
>Syrah - $ 45.00/5.3 gal bucket

>If anyone has made wine from these juices I'd be interested in their
>evaluation of the product's quality.

Yes - I have made wine from Regina juicies for many years..In some cases I have
won awards at National level with  their juices.

In general, they are clean, easy to work with & of medium level quality.  I
advise home winemakers to purchase their juice because it requires a minimum of
adjustments to acheive agood quality wine.   I like their Chenin Blanc,
Chardonnay, Muscat & Ruby Cab for consistency.  Riesling was good last year.  
Never had Gewurz..  Go for it..you can not go wrong.

Rett >Has anybody had any experiences with "Regina Winemaking Juices"?

Quote:

>I have found a local distributor who carries these juices.  The juices come
>in a wide range of varieties, are all said to be from California, and are
>very reasonably priced.  They are sold in 5.3 Gal (US) buckets.

>Here are some of the prices I was quoted (all prices & quanitites are US):
>Riesling - $ 35.75 / 5.3 gal bucket
>Barbera - $ 34.50/5.3 gal bucket
>Syrah - $ 45.00/5.3 gal bucket

>If anyone has made wine from these juices I'd be interested in their
>evaluation of the product's quality.

 
 
 

"Regina" Winemaking Juices?

Post by NomDeNett » Sat, 26 Sep 1998 04:00:00


PJ & Rett (et al):

Thanks for all of the information!

I noticed something very interesting in the Regina juice brochure; it says
that you do not need to add yeast, as the natural yeasts will ferment the
wine as the juice approached room temperature - this suggests that the juice
has very little SO2.

Moreover; my distributor insists that NO sulphites are added to the juice at
any point in the process.

With these facts in mind; do you sulphite the juice to an aseptic level (30
ppm or so [based on pH!!] to stun the wild yeasts & kill other assorted
nasties) and then wait a day or so before adding a commercial yeast?

In other words; do you treat the juice as though it were a fresh must?

Or do you just add the yeast and allow nature to take her course - wild
yeasts or no?

Thanks again for all of your comments!
-Ed
--
"Wine is sunlight, held together by water..."
 -Louis Pasteur

 
 
 

"Regina" Winemaking Juices?

Post by DOUG EVAN » Sat, 26 Sep 1998 04:00:00


You gotta be kidding me.  You think thats a good valued product?  Fermenting
wine before you get them?  If wild yeast is able to start, what else is
starting...

Doug Evans
VinBrew Supply

Quote:

>Some of pails are fermenting when you get them...this requires a guess at
what
>starting Brix was - ie do you add sugar or not.  Some pails are.not

fermenting.>Good luck & enjoy.  They are one of the best values around for
good quality,
Quote:
>not expensive juice.

 
 
 

"Regina" Winemaking Juices?

Post by Wineguru » Sun, 27 Sep 1998 04:00:00


Quote:
>I noticed something very interesting in the Regina juice brochure; it says
>that you do not need to add yeast, as the natural yeasts will ferment the
>wine as the juice approached room temperature - this suggests that the juice
>has very little SO2.

What your distributer says is contrary to what it says on the pails.  They give
SO2 levels & minimum Brix on side of pails that I have purchased...although I
do not believe them.

My understanding of the way they work is as follows .  Grapes come from Central
Valley & are purchased & processed by Regina.  They sell to regional merchants
around country.  They are shipped in refrigerated freight cars to each region.
Each local distributer makes his pickup at regional center & sells to his
customers.  In my case, I buy from local Italian market guy who gets his juice
from Philadelphia.  

Some of pails are fermenting when you get them...this requires a guess at what
starting Brix was - ie do you add sugar or not.  Some pails are.not fermenting.
 In this case adjustments are easier for sugar.  I would recommend you add
yeast even if it is fermenting.  Reason...wild yeasts are unpredictable & often
do not ferment to bone dry. I have had problems with stuck fermentations when I
have not added yeast. Also, I have never added  SO2 because I believe they must
have added it at crush...as it says on pail.

Good luck & enjoy.  They are one of the best values around for good quality,
not expensive juice.

Rett>I noticed something very interesting in the Regina juice brochure; it says

Quote:
>that you do not need to add yeast, as the natural yeasts will ferment the
>wine as the juice approached room temperature - this suggests that the juice
>has very little SO2.

 
 
 

"Regina" Winemaking Juices?

Post by Brian Lundee » Sun, 27 Sep 1998 04:00:00


Absolutely, 100% in agreement. Now, these may or may not be "wild" yeasts, as a
similar product I'm familiar with called Vin Bon is pre-innoculated by the
producer with a proper wine yeast. They too arrive already fermenting, and this
is something I find unacceptable. The early stages of yeast growth are critical
to the quality of the fermentation, and this has been taken out of my hands. I
want to choose the yeast strain, the innoculum size, the nutrient addition and
timing, the temperature conditions, etc to ensure a healthy fermentation. One of
the rare stuck fermentations I've encountered occured with one of these juices.
Plus, you can't determine what your starting Brix level is so your guessing at
your final *** level (those little glass vinometers are not very accurate,
especially if you have residual sugar). Good value to me means quality at a
reasonable price, and I don't think any juice that arrives in that state will
yield quality.

Brian

Quote:

> You gotta be kidding me.  You think thats a good valued product?  Fermenting
> wine before you get them?  If wild yeast is able to start, what else is
> starting...

> Doug Evans
> VinBrew Supply

> >Some of pails are fermenting when you get them...this requires a guess at
> what
> >starting Brix was - ie do you add sugar or not.  Some pails are.not
> fermenting.>Good luck & enjoy.  They are one of the best values around for
> good quality,
> >not expensive juice.