Recent content by tiya

I bought Welch's100% grape juice in large bottles (I think they were 1/2 gallon) and made a nice little Concord wine. Later I oaked it with chips and flavored it further with a mixed berry f-pack. May we live as long as we want, but never want as long as we live.

it eats all the pectin making the fruit juice flow easier. Allows for easier extraction of flavor, acids, tannins, etc.. However, Pectic Enzyme doesnt work in the presence of a fermentation so thats why its one of the first things people do. Most grape crushings require sulfite to prevent...

I gather elderberries, select a film on the box and just gently rub away to remove the berries from the stalks, (I've found using a kitchen fork leaves far too much 'mini stalks). So even with a steam juice extractor, we still have to do the labourious job of removing the berries from the stalks?

I think you will always want to sorbate a wine that is gong to be sweetened. I assume that since it will be kept a refrigerated that it will not start to ferment again. Is this correct? Yeah mine is a five gallon batch which I'm sure we will go through before preseason is over!

I am interested in one comment you made regarding juice being less of an expense than a kit. What is variety, quantity and cost of juice are you referencing? I did not think there would be an advantage in fresh juice over a kit, ceteris paribus. We have been looking at higher end California red...