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California Wine Grapes in Detroit will also have Italian grapes in the fall, they also get Chilean grapes in the spring.

Thanks for all the explanations! The reds are all at .60% TA, I plan on tweaking them upward as needed after primary is finished.

I ended up adjusting it to .60 prior to pitching yeast, thinking that I'd rather undershoot than overshoot. Out of curiousity, why not during fermentation?

thanks, I'll try it.

I just picked up Bella Chilean buckets of Carmenere, Cab Sauv, Syrah and Viognier. If I'm using the TA kit correctly, the Viognier is 23 brix and .5% TA. Is that acid a little low? I've read reccomended numbers as high as .75% - should I adjust before pitching yeast? Thanks! *edited for clarity

yes, BB is BPA free.

Jack Keller has a couple of wine recipes for pawpaws. I imagine that you could probably make something interesting happen with a basic formula - 3lbs honey to 1 gallon water, yeast, nutrients etc - and a few lbs of pawpaws + pectic enzyme in secondary. I'd start with a 1-gallon batch so if you...

Rayway, your peach salsa looks tasty. I may borrow that this year, peaches are about to come into season right here. I end up with a surplus of chiles each fall and usually pickle them in a salt brine, but last year I started making a fermented relish. It's funky, but so good. odd, not sure...

My understanding is that there are a few different types of glue commonly used, as well as different kinds of label stock. Some combinations peel right off with no residue after warming in the oven, some come off with residue, and some glues never melt from gentle warming. Most of the...

frozen juice. I haven't read enough about kits to pick out good ones yet.

I've been reading the forums for a while now but since I just pitched my first wine from actual grape juice (Chenin Blanc), it seems like a good time to introduce myself. I've been making mead for a few years but this is my first non-honey wine. I'm really excited about it, it smells amazing...