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“Jim, don’t eat that! It’s moldy and you’ll get sick… or worse!” This came from my wife, as she noted a white film covering the peach slices I was about to put on my oatmeal. I hastened to advise her that the white film had been on those peaches for at least a week already, and I’m still...

I'm in Orange County, CA, with plenty of hot days, and inland far enough that there's not much fog aside from the morning high-elevation 'June Gloom' that doesn'tget anything wet. Seems like a good grape-growing area, and the Concord vine I've had for more than 20 years grows like a weed...

This is the first year I've had a good Zinfandel crop, the previous two years' grapes succumbed to 'noble rot,' at least that's what I think it was. But this year I applied a fungicide and was rewarded with large, dense clusters. Trouble is, they seem quite ripe... very soft, starting to...

I have tremendous luck with Concord grapes for jelly, but my Zinfandel vine obviously has problems. I get good green clusters, which begin to ripen nicely, but when they get to a Brix of about 13 or so, the grapes begin to shrivel. A few clusters continue to mature, but far too few to do...

I hope I don't get asked to leave the group for even posting such a question, but here it is anyhow. Amazon and others sell 'juice steamers' that cook the juice from fruit. These are generally used for making jelly and jam, and are able to extract juice even from fruits like apricots and...

I'm no longer active in home winemaking and, in fact, donated my press and glassware to a local club some time ago. But I've got an arbor with probably about 20-30 pounds of Zinfandel grapes, currently at 11 Brix, and wonder what sort of results might be expected simply fermenting the grapes...