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Have been away since George sold the Forum. Missed all the action. Does anyone know Waldos status.

Your are right Wade. Here mangos are $1.00 ea., and Kewis are the same for 3. So before spending to much, I wanted to make sure it was worth it. I was making 2 gals. , thats going to take a bunch of fruit.

Hi All A winemakers mind is always thinking, mine is anyway. While shopping at WM,I always find reason to visit the fruit section. My eyes see, and my mind wonders. Has anyone ever made a Mango-Kiwi wine? How would it steam juice? One like this would just have to be good. All of my Muscadine...

I have 6 gal. batchof White Muscadine started. Acid TA is at 0.47should be at (0.7-0.85+-), pH is at 3.0. Which is more imp. Acid or pH? Will pitch yeast tomorrow. Thanks.

Pete: I get mine locally (1.5 hr. drive). I buy the frozen juice ($13.00/gal) from James Eaves (pres. of Louisiana Mayhaw Ass.). If you do a search on LMA. It will give a listing of suppliers, and phone nos.. On shipping to NY ????. It does make a good wine. Another option is if someonewho makes...

I have picked and frozen 20+ of Muscadines(Ison)that will soon become 5 gal. of wine(Waldo style). These seem early, but they are good. I also have access to white ones. They are starting to ripen. Have several wines clearing..Blackberry, Peach,Mayhaw,Red Grape,Mulberry,Blackberry(Port...

From one Robert to another. I have a Gas Getter( have had for over a year) and would not do without it. IMHO get one. I have the 4 plug style. It works.

I have 5 qts. of steamed blackberry juice just itching to become a sipping wine. Do I follow the Home Winemaking hand book or does someone have a better idea. I would like the ending ABV to be about 18%. Any advise would be appreciated. I will post when done, come over and have a sip. Thanks.

Drop by anytime your are in my area. Right now I am doing some cluster thinning. Taking out the late developers.

Home: 30 13 21 92 40 16 Vineyard: 30 16 28 92 35 51 Whats yours Gaudet?

You da man Waldo!

Sorry about the delay in replying. Been having computer problems. I use just a single wire on landscape timbers. This year I added a "T" post at each plant for extra support. I now have 35 vines (Muscadine) of different ages from 1 to 4 years. As soon as I can get my ducks in a row, I'll post...

The AA idea was given to me by the old gentleman that got me started. Maybe he needs to be corrected. Thanks guys.

The last 3 wines I bottled gave me problems. After sweetening and adding Asorbic Acid etc., they started blowing their tops. They produced gas like hell(refermenting). I put all back in containers and added fresh AA, degassed ,let them set for a while. Glory be, they are acting normal. Question-...

I have ordered a Williams California Muscat Kit, and will be kicking it off in a week or two. I like Beringer Muscato, and wolud like to mimic it if possible. Any advise.

Al F ... 11 AM sun rise and 1PM sun sets remind me of winter in Alaska. Burrrr

Well the wine is fermenting away. It has the most beautiful red color one would ever want. It did give me a scare. Thanks for the advise.

I think the term for going wireless in Kentucky is called yelling.

Wade..I think you may be right. I still have 6 gal bags of Musc. grapes in the freezer. I will try pressing them with a stainless press to see if there is a difference. Hope I didn't waste 5 gals of wine.

Well I used my press. The steamed juice was normal color. After pressing the skins, and adding that juice it made a dark color change. Is that normal? This morning it is fermenting away, tasted good before adding yeast.Will see.