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I recently found this amazing place in this town called Dundee, NY and they have a whole Juice Room and carry 30+ varieties throughout the season. My buddies and I go up to Fulkerson Winery about 3 or 4 weekends a year. Their website is www.fulkersonwinery.com/juice and they have the best staff...

A quick fermentation is not uncommon, I have seen 2 day fermentations. When you see a clear line of sediment, and all of the yeast cells have fallen to the bottom of the fermentation vessel, check your hydrometer and (if all is well) fermentation should be done. Then you can rack, and age.

I have found that dealing with fresh grapes, that you want to press in smaller amounts, but when you are dealing with fermented skins, you can just load them in, they tend to squeeze rather easily.

Remember Buddy that you only want to lower TA by at most .3 with Calcium Carbonate. in order to deal with high acid, you may want to consider just back sweetening to balance it out. make sure to test, test, test. It's easier to add to the rest of the batch rather removing it if you've added to much.

Seyval, and Fresh too! There is a great place called Fulkerson Winery in Dundee, NY that sells fresh and WHOLE Seyval Blanc juice. I only buy from them. They have the best staff. They will also help with any questions and their wine making shop is to die for! You shold really check them out if...

Yes, No, Maybe Jackie, It is good to add sugar to the Brix level that you desire that corresponds to the correct potential alcohol level. If you want an average 12% alcohol wine you need to sweeten to 21.5 Brix. (percent sugar by weight). This will give you the desired alcohol. I use corn...