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While I make no recommendations regarding the matter since municipal water differs so widely by city and by one's location on their distribution system, I have always used city water in my winemaking with both fruit and kits. I have experienced no problems. If you want to make an informed...

Were I doing a persimmon wine I would definitely steam-juice.I also would not pick any fruit from the tree because under ripe fruit is very astringent.

Over the years I have had several wines drop some sediment in the bottles. Usually this sediment becomes somewhat dense with time. Pouring carefully takes care of the problem for me.

Nice!

Don't you just love it when you have to troubleshoot your entire system before they will send a tech to get it working again? Grrrrr! I am planning to drop my land line and use cell phones only.

Thanks a bunch, Waldo. If the berries cooperate, I will be doing that one.

Sorry about repeating the question--must be an age thing. I have no records of a recipe. Sorry for any inconvenience.

Thanks, Joel.

No one has done a successful blackberry port?

Probably 5 gallons, if I can get the berries.

I plan to do a blackberry port with berries I hope to pick this summer. This will be my first attempt at a port.

What Dean said.

I wouldn't trash it. Sometimes wines change dramatically with time.

That was one contented fly! Don't fret, all is well.

48 hours in and fermentation is solid. Smell is nice. Not much foam. A bit of scum from floating grape solids.

Nice

Will try, Waldo. Right now, all is quiet on the home front since fermentation hasn't started.

I will be pitching the yeast on this one in a few minutes. Does anyone have experience with it? Suggestions?

Make sure they are very ripe otherwise they are very astringent. I wish I had a source!

Italian. One of the best investments I have made in wine-making.