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I just brought 7 carboys back inside, from my patio where I was chilling it all winter, to precipitate excess acid. The grape is all I take out. 17 other carboys stay in the basement. I blended 20% elderberry to 10 gallons of Concord on my bench. Now 12 gallons. I printes color labels for...

I am fermenting 25 carboys, and 6 gallon jugs. Got a buy on ripe peaches, about 50 gallons are peach, 25 are nectarine, 25 are Norton grape, 5 blueberry, some elderberry, and I forgot what else. Been wine making since 1988, when I joined SWIG, a club in Mensa. I had 90 cases bottlen in my...