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Hey Wade, We were building about 65 boats a week. Now we are down to just 15 to 20 a week. We had to let a lot of our work force go. This coming year does not look too good for next year also. I could see us going down to about 5 to 8 boats a week. Let's hope someone wakes up soon.

Thanks Wade, work seams to keep getting in the way of my wine time.

Hi pbrblue This is a link to a Cranberry I made last year. It came out very good. Hope it will be of some help with yours. One thing I learned was to let it clear for a longggg time. Mine was crystal clear at bottling and still I wound up with some sediment a bit letter...

Looking very good there Touch.

Thanks Wade, that is what I was hoping to hear.

I am a bottling wand fan myself. It’s just good to know that when you pull the wand out, the wine is at the proper level for putting the cork in.

Now that’s a problem every business owner should be burdened with.

Thanks Wade, This one may take a bit more sweetener then I thought it would. My quality control person <my wife> after sampling a little of the bottom of the carboy said it has a little bit of a sour orange smell and taste. Now it was from the bottom of the carboy and it did have some...

Funny.... Some people put ships in bottles, I put Carboy caps.

I tend to get a bit busy at work and I am not liking having to scrape off labels that I just put on 9 or 10 days ago. So now my new toy at work came in very handy for my home drinking wine bottles. It is a machine made to make labels to warp around electrical wire. It works very well on bottles...

I have now racked my Mandarin wine for the third time. It has cleared very nicely now. I think I will stabilize and sweeten this one just a bit to bring out the fruit a bit more. Should be ready to bottle soon.

Looking good N.W. Makes me want to start another batch soon.

Happy Birthday Wade! Hope your day goes well.

CornField, What did you use to get the chocolate flaver to the wine? Or was it a kit wine?

I had so much fruit let on the tree a decided to make a seconded batch. <Good reason tobuy another carboy. >Both have now been racked off the levees and campden added to each. In thinking about back sweeten, I am wondering what all you guys use. I would like to use something other then...

Northern, I find they taste a little sweeter then grapes and have a lot more flavor. But these you don’t eat the skins. That would make them veryyy tart.

Thanks, Wade, Waldo, I am not sure what type of Muscadine it is. They were from my father in laws vines and he had them for years and does not remember. Here is a few pic I took of them. He gave me two plants that I planted last year.

Wade, I have Adobe Photoshop CS. I open it evey week play around with it for 20 or 30 min, shake my head, roll my eyes and shout the thing down. loll.... I will learn it one day, but that may take so time.

Scotty, I like your passion of odd wines. What one is your all time favorite?

Hey All, OK....so I put the mandarin wine to glass tonight. The SG was at 1.006 and looking good. This is the pic just after. The color is a lot more orange then it looks. The flash made it lighter. Also at the same time I bottled my Muscadine Wine. It was bulk aging for 2 months...