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Hello, I have recently embarked on my first mead making venture. It has been ~2 months since the fermentation began. I am using raw, unfiltered goldenrod honey. I am fermenting two separate batches, the first is Apple & Lime, the second is a traditional mead. The Apple & Lime Mead was pitched...

Hi there, I just started my first two batches of mead using goldenrod honey, which should be ~9% ABV. I added 1 campden tablet / gallon of must, and pectic enzyme. I used SNA. After 24 hours in campden, I added 2 packs of rehydrated Lavalin EC-1118 per 12 gallon batch, as well as the first...

Hey there folks, I'm having difficulty finding information regarding wineries in Ontario that offer winemaking contracts, and what the average pricepoint would be for these services in the region. (I understand this varies according to volume) If anybody can direct me refer me to a source for...

Hi, I'm currently putting forth a proposal for a fruit winery, which will focus primarily on black raspberries. While searching for cultivars that are suitable for my climate, I came across a variety of purple raspberry (red x black) which seems particularly well suited to the environment. I...

Hi, I'm researching the production of black raspberry wine (rubus occidentalis), and I am interested in how fermentation might affect the composition of compounds found in the raw fruit which pose health benefits. More specifically, anthocyanins, phenolics and antioxidants, as well as vitamins...

Hi, I have experience making several fruit wines, most of which I would not repeat. Black raspberries (rubus occidentalis) make a particularly excellent wine, and I intend to advance with a business proposal for the production of such a wine. I am here seeking advice as to what grape...

Hi, I'm writing a business proposal for a commerical winery, and would like some advise as to what style of trellace to pursue. The factors I'm most concerned about in order of importance are cost, durability, and ease of harvesting. Thanks for the advice! ~Delaney

Hi there, I'm writing a comprehensive business proposal for a commercial winery on Manitoulin Island, Lake Huron, Canada as part of a University project. I would like advise as to what root stocks would be advisable for this region, and what cultivars would be advisable for grafting. Climatic...

Hi, I'm writing a comprehensive business proposal for a commercial viniculture operation on Manitoulin Island, Lake Huron, Ontario, Canada. I would like to know the process is to obtain licensing/permits for the commercial production and sale of wine in this region. I am also proposing the...

I'm currently studying in Agricultural Sciences, and I'm doing a comprehensive business proposal to initiate a viniculture operation, more specifically on Manitoulin Island, Lake Huron, Ontario, Canada. I would like some advice regarding what type of system to suggest. Being an avid brewer and...

Hey, I made a red raspberry wine, however I find that it lacks body. I want to remedy the problem by blending this with a full bodied wine. I am considering blending with a white wine to produce a rose...I'm not opposed to blending with a red wine, however I want as much raspberry flavor...

Hi, I'm making Raspberry wine, and Black Raspberry wine. I don't have any experience using oak chips. Do you guys think I should add any to my raspberry/black raspberry wine??? There are 4.5# / Gallon ABV% is 13.3 This produced 27 liters of wine. (7 gallons)

Hi, I'm fermenting two raspberry wine at the moment. They have both hit FG of 0.990 and were racked to secondary fermentation a few days ago. They require 6 months of conditioning and 6-12 months of bottle aging. Should I stop fermentation now, and add the f-pac, or should I allow the...

Hi, I've always learned in beer making not to boil fruit, as it will cause pectic haze in a beer. Will this not be the case with raspberry fruit being boiled in order to produce an f-pac?

Hey, I had a problem with hydrogen sulfide. So I aerated my wine and racked 3 times. I also added campden. This is in reference to my black raspberry wine, which was at FG of 0.990 I have a separate wine which is a red raspberry wine, and which is more or less the same recipe. The red raspberry...

Hey, I'm making black raspberry wine. The wine sat in the primary for 7 days, then I racked into a carboy for 7 more days. I noticed between day 7-14 an egg smell coming from the wine. I read up and hydrogen sulfide seems to be the problem? I just topped up either carboy to the knuckle...

Hi, I purchased a TA testing kit. It comes with sodium hyrdoxide, and phenolpthalein.The instructions are to add 3 drops of phenolpthalein (color indicator) to 15ml of wine must. Then to slowly add sodium hydroxide. 1cc=1gram/liter The instructions mention that the color will suddenly turn...

Hi, I'm currently finishing fermentation of Red Raspberry Wine and Black Raspberry wine. Estimated ABV% of 13.3 and 12.6% Due to the volumes being produces, I have a full carboy, a 1/4full carboy, as well as a 1/2 full carboy. I'm worried that the airspace in either partially full carboy...

Hello, I am not an accomplished winemaker, and I have questions about how to make a sparkling wine. Firstly, it should be known that the wine in question is red raspberry wine. I'd like to make a portion of the wine sparkling as an experiment. I understand I have much to learn before attempting...

Hello, I am currently fermenting two wines. One is Red Raspberry, and the other is Black Raspberry. Instead of using a mesh bag to hold the raspberry pulp, I decided to use cheesecloth socks. These are the recipes I am following. I used 4.8# of berries/Gallon for red raspberries, and I used the...