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Try the white variety Blanc Du Bois, and the red variety Norton (also called Cynthiana). Both varieties make a wine comparable to European varieties. I have even heard some people call norton the Cabernet of the Ozarks! As far as your powdery Mildew problem, these two varieties are tolerant but...

Do you know about how many ounces of oak chipped you added to your batches?

I am looking to get some information about adding oak chips to my 1 gallon batch of plum wine. My first question is when is the best time to add the oak chips? Second, how much should be added to my 1 gallon batch? Ive been looking around and cant seem to find much on this so any experience...

100% certain this Trifoliate Orange or Poncirus trifoliata. This is a semi common hedge plant in the south and they are also used for root stock. Fruit is tremendously sour and bitter but safe to eat! Fruit first appears green then ripens in mid to late fall. Ive seen jelly made from it but...

War Eagle Brother!

What Im currently making and what I have made.

Wild muscadines moved to single-wire trellis.

I know we still have a considerable amount of dry counties here and it is expensive to get a liquor licences. Heck, we were only just now able to sell high-gravity beer here and still cant sell 40oz beers. Alabama has no large institutions that offer courses in viticulture, and if they did...

Any one have a good honeysuckle recipe? Welcome to the hot south, I have honeysuckle blooming all over my property! ~Merry Christmas~

Right now I am a horticulture student at Auburn, this is something I would like to do after graduation as well. Ive been looking into starting a vineyard here for the past year or so have done a ton of research on this topic. Coming from growers standpoint I can tell you there is no better place...

Is there any disadvantages to a fast fermentation like this? Logically it would seem a slower fermentation would have a better taste.

Has any one heard about any one using (Osmanthus Fragrans) or Tea Olive flowers in a must to add some depth? I know they are commonly used in the East for teas and such but I cannot find anything on people using them to add flavor to wine. Im thinking about adding them to a blackberry recipe.

With only one successful batch of home made wine under my belt there is still a lot I have to learn about this new interest of mine. With that said, I started my first batch of plum wine 6 days ago. I used Lalvin Kl-ll16 yeast and I followed my recipe. My starting SG was 1.09 the room...