Originally Posted by grapeman
Great tips on the raisins. I also like the destemming a lug of them and freezing for later use in kits. Nice touch.
My biggest problem up here is finding any kind of source for fresh grapes. Edmonton's a bit far north and far away from any areas that produce anything like this..
We do get of course the usual red and green eating grapes, and even on occasion a small black eating grape. Finding the likes of zante currents or the like is more of a challenge. That and fresh fruit up here can be pretty expensive out of season.
I do like the idea of cheap kits as a concentrate/sugar to supplement a fruit recepie. However, in this case I am considering tweaking a complete un-concentrated kit (these kits come as a complete pail of "juice" - I suspect itself may be reconstituted with sugar, but it's not clear from the label)
I've not yet decided.......... Funny nobody seems to be suggesting the Sauv. Blanc from the poll