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I'd like to have a fruit wine made to my specs.

Hello, Are there any commercial wineries interested in contract wine making? I need something like 1,000 to maybe 3,000 bottles. I wonder if anyone has capacity and interest. I'm in IL so closer the better. janzz

Little paranoid, aren't you? I eat raw meat - ever heard of steak tartare? And it is mixed with a raw egg. I never ever got sick from it. A little of the egg white in wine, which is already preserved by the alcohol and then treated with SO2 will not harm you, be assured,.

Dream on. They are not using leaded gas in Poland since 2005.

I like you and I follow you!

Let us know how it turns out. I freeze the cranberries, then use a food processor to break them down. I also add some pectic enzyme to help extract the juice. I ferment the pulp for at least a week, after that there is not much left, mostly skins and seeds. I was always afraid that cooking will...

What is the reason for cooking the cranberries? I like your recipe, but I've been making cranberry wine for many years now and never thought of cooking them. janzz

No, it's not a way to increase alcohol level. It is more like a way to make a ice wine only with apples or freeze-concentrated apple juice. Pretty interesting with all the information on how to do it on commercial scale.

Jack Keller has descriptions of Vierka yeasts strains. I never heard of the other one.

I started the strawberry-rhubarb wine about a month ago. I used the pectic enzyme and I don't see any negative effect. The fermentation stopped by now and it smells great. janzz

I never used kits, they're too expensive for me. It's either fresh fruit or grape juice from California sold in our local fruit market in the fall.

Hello fellows winemakers! I'm an old and seasoned hobbyist making wines for more than 30 years. I can't count the bottles I've made. I have the following wines in secondaries right now: Riesling, White Grape/Pear, Niagara Grape, Cranberry/Raisins, Dried Rose Hips I and II, Pomegranate...