Anyone out there used amphorae for fermentations yet? Reds? Whites? Curious to hear your experiences - have a friend who has purchased one for this harvest and is interested in others’ experiences.
TIA
We fermented Ribolla Gialla on its skins in one. After pumping and bucketing to press - it came on a mount that allowed us to tilt it down 90 degrees - when cleaning and rinsing, we used a sterilized shop vac to get the last bit out of the bulbous bottom. So, there’s a hack.
I think Nathan Carlson at Center of Effort does.