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I have Frontenac and Frontenac Gris planted at my camp in Bethel, Maine. They're about eleven years old and have been bearing fruit for the last six years. I only get up there to tend to them every two or three weeks, so the greenery gets unruly, but for the most part the vines are healthy...

This is my ~15th kit, and I make a couple, three batches of fruit wines every year. I tested the pH of this kit, although my pH meter was acting up. I calibrated with tartaric acid, and thought I had it compensated, but I ended up adding about 1 tbsp of tartaric and 1/2 tbsp of blend to get it...

Question withdrawn, my apologies.

So, after reading pages and pages of wicked good advice from this forum, I finally started my first batch of peach wine. Here's what I have so far: * 30 lbs of fresh peaches, quartered, pitted, frozen and thawed (had 45 lbs, tragic accident in the basement ended in a sticky mess to clean up...

I'm on my 6th kit since last November, the whites are fabulous, but the two reds that are bottled both have a 'soapy' aroma and taste to them. I made a VR Pinot Noir, and a VR Luna Rossa. The Pinot has been in the bottle for four months, and the soapy taste and smell are much less than the...

I made a World Vineyard California Pinot Noir back in the middle of October, starting gravity 1.088. I racked at 7 days and SG=1.00, degassed the first time with the additiives a week later at SG=0.995, and then degassed frequently over the next few weeks. It's finally degassed and ready for...