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I am looking for some catawba juice. Does anyone know where I can order from? My wife loves this wine. So you know what that means. I am expected to make it for her drinking pleasure. I have not found a kit for this variety so the next step is juice. Thanks

Finally tasted the ao mead made last year. I think I should change the name to agent orange. I am going to have to let this one sit for another year.

Ok I am ready for a steam juicer. Where are you guys buying from? I would like to order something that will last and reasonably priced. Thanks

Ok I had awonderful color in my juice until I added k meta. Now it ts a murky brown what gives? Or is this just normal? Will I get my color back?

Give me a hint on your best muscadine recipe. I have 60 lbs and wanting to make some of this family favorite.

How about using fruit fresh? Has anyone tried it with wine making? We use it all the time with canning. It has no msg or sulfites.

Here is my problem. I squoze out 15 lbs of blueberries that were frozen for 1 week. By the time I could get it all pressed out the pretty purple juice had turned ugly brown. What happened and how can I fix this? I have made other kinds of fruit wines with no browning why now?

How is this for a mead label? It will be on 375 ml bottles.

Just started a gallon of blackberry to have something to do. 5 lbs frozen blackberries 2 lbs sugar 7 pints water 1 campden 1/2 tsp enzyme 1/2 tsp energizer 1 tsp nutrient I am going to try 71b1122. I will pitch it tommorrow.

I started a lemon wine 4 days ago. My question is what should the acid content be at for the yeast to ferment? I have a stuck fermentation and I am looking for the reason. The only thing I can think of is the acid level. I am going to check it tonight.

Does anyone have a hard lemonade recipe? I am looking for a gallon recipe.

I just bottled my first fruit wine. peach and strawberry peach and strawberry blend

When are theses frozen juice buckets offered? I would like to get ready for one.

My strwberry wine has been racked over, completed fermenting, and cleared quite nice on its own. When can I add a fining agent, sorbate and backsweetin? Do I add all this at one time?

I started the orange mead up this morning.It looks very nice with the oranges sitting on top. I couldnt get a sg reading on it though. The question is how thick will it be when it is done? When do I rack off of the fruit?

Could someone give me a recipe for a 1 gal batch of mead? I would really like to try this, It looks very good. Peferrably one with the oranges. I would like for it to be ready for christmas if possible. Thanks everybody.

Can I use fruit concentrate to backsweeten or is this a bad idea? I am thinking of using peach juice concentrate to back sweet fresh peach wine.

What is the best thing for fining these fruit wines? I know time but wouldnt superclear work?

Here is my new storage rack. My wife is making me get my mess organized, so I built this rack with a top on it for the dining room.

Has anyone tried this in the mm all juice. Sounds interesting. I have never tried a barolo. What is it like?