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Does any one know where I can get some Delaware and Catawba juice? Either online or within driving distance of Lancaster PA

Does any one have a good apple jack recipe??

How much would you charge someone if they want you to make wine out of there fruit from there garden?

Does anyone know how to adjust the amount of wine that goes into the bottle?? The first couple of times I used it it was awesome but now it is putting to much into the bottle.

What is the easiest acid test to read??

What a waist sending there stuff in a bucket that you can't even use for the kit. Cardboard is a lot cheaper that plastic buckets. Now the right thing to do would make it big enough to use with the all juice kit and then you could use it for other 6 gallon wine that we make in the future. Just a...

What is a good starting SG for blueberry wine?? And any other help you all have.

what is the trick to this filter????? I had a 3 gallon carboy to filter and it took me at least 2 hours and 3 filters. If this is how it works the good old Georgie is getting it back. Please help me I really want it to work but it has to work faster than that.

ok here's the deal making Cranberry wine this how it started Cranberry Wine 3 Gal. Recipe 1. 96 oz. can cranberry fruit wine base 2. Fill to 3 Gal. with water 3. 5 ½ lbs. sugar SG. 1.080 4. 2 ½ tsp. yeast nutrient 5. 1 tsp. pectic enzyjimtravels2008me 6. 1 12oz can white grape juice...

OK, here we go. I was thinking of making a cranberry/cherry wine and was wondering should I make them together or should I make them separately and them mix them together?? The other question I have is with the recipes that make a gallon of wine with X amount fruit how would I figure out the...

Can someone tell me or explain to me how you would use the puree vs. the juices.

I was wondering on the lower end wine kits, that if the ABV% is lower that the upper end kits that the shelf life on them would not be as long, right?? So would it be beneficial to add more sugar to raise the ABV% and if so how much and would you have to add yeast to it?

I was wondering, has anyone noticed that when you have your wine in the better bottle that the sediment not only settles on the bottom but also on the side? Where the bottle is formed at the shoulder towards the top... so I guess you have to shake it, or tip it, smack it or something to get that...

I started my wine and everything was going good ...so I thought. I used the recipe from here for frozen concentrate. I tasted it yesterday and it is like rocket fuel.... any suggestions on taming it ?? </font></font>

Could anyone in the wine world tell me if I could use Welches Niagara Grape juice 100% to make a Niagara wine and if so how I would go about it.

OK, here is the story. I used the recipe from George's site. start date: 7/13/08 SG was 1.075 I added 1 cup sugar got it to 1.084 7/14/08 pitched yeast 71B-1122 7/16/08 SG 1.076 7/16/08 SG 1.054 7/19/08 SG 1.030 7/20/08 racked it into 1gal jug SG 1.020 7/25/08 SG .994 7/28/08 SG .992...

OK, so I thought I would try to make a blueberry from the recipe on here. Well my SG is 1.70 whick I know is way to high so now the question is how do I get it down?? I'll be waiting patiently for the answer from all you pros out there.

I went down to rack my Italian Pinot Grigio and the SG was only at 1.036 and it started at 1.080 6 days ago. Should be at 1.010 or less for the first racking my temp started at 74 degrees and was about 70 tonight. Any ideas on what to do next???

I was wondering... Can I rack as many times as I want before bottling?? I want to try to get as much sediment out before I bottle it.

The question here is... at primary fermentation my SG was 1.048 which according to the instruction was the low side of the SG. So I left it go and the 5th day I checked it and it was SG.996 which is fine according to the instructions as long as its below SG 1.010. But if you read in the...