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Will do. I'll post some pictures here or over in the vineyard forum later on.

And, I don't necessarily know the others. I know Wine Grapes Direct, Brehm, and Grapemasters. Are their others that should be on my radar? Are any of these better or worse for given regions?

Thanks for this! Yeah, could have 4 or 5 acres if I were up for the work! I really appreciate the help. I have struggled to understand the timing of ordering for the different regions.

And, I should have said, thanks a ton for your info on timing.

Well, figured I'd start out with juice that could be delivered to the door. I have been planting 2 acres of hybrids little by little, so that is my main future supply. But, want to add some vinifera to the mix.

Hi all, I'm just wandering how you time your ordering for grapes/juice? Considering that there is Europe, South Africa, South America, Austalia/New Zealand, and California/US, when are you placing orders for grapes/juice? I have made country fruit wine for a long time, but am just turning to...

Hey folks, I have an ice wine made from Reisling. It was a kit wine. I finished the wine at 1.058 S.G. It is clear and ready to bottle. I am writing to ask if there is a general target for pH and TA in ice wine? Would I treat it like you would a white? Thanks a bunch, I learn so much...

Greg and Turock, Thanks a ton for the solid advice.

Hi Greg, Thanks so much for chiming in. I actually don't expect this wine to ferment a ton further. I chose that yeast because it is supposed to attenuate less than other strains, which I wanted given the goal for this wine. Its rated for <75% and it is about 73-74% now. It may drop a little...

I have a question concerning my pH and Acidity in what I suppose could be called a cherry cyser. The background is that I was targeting a deep red country wine that would be fairly sweet on the finish (think port-like in terms of sweetness). The recipe: 1.5 gallons Red Jacket Orchards Cherry...

They work fine with my cheap wing-corker...

Thanks a bunch!!

Thanks very much for the advice guys. On the aging, I just wanted to shoot for a couple of years. So, what I'm taking away from this is to maybe wax the tops? Also, as the discussion/debate between synthetic/natural is a bit confusing, should wines be on their side with synthetics? Or, does it...

Hi there, I have a couple of wines that I originally intended to drink quickly. I corked them with synthetic corks. Now, I am in a situation where I could lay them down for a a couple of years. I was wondering if I should recork with natural corks? And if so, any pitfalls or anything I...