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I need to buy 4 plants. Merlot grape. If you have to sell or know of a source please let me know

I made a lime margarita per the recipe found here. It's really tart and strong in line flavor. But I'd like to tone it down. What can I do? It's so strong that it's not drinkable in taste not alcohol Too twangy.

I was making another batch of a db with Godiva choc. Liquor in it, the first was great, and gone now. I was at step four and added my Godiva, not realizing it was the milk choc. And not the dark I used before,, needless to say it got really milky.. Question, will that settle out or should I try...

Made the batch, great,but something strange.. Most everyone I let try my stuff likes sweet wine, some sweeter is better for them, but my db is dry, 1.000 sg, it's 3 months old now, why is it giving the impression of a sweet batch, I usually back sweeten to 1.04 for those that want it sweet, but...

All I found made no reference to dark or light brown sugar, I used dark and am now worried about the strong dark flavor with dark bs . Any thoughts, did I screw up ?

When we all allow our wines to settle out, rack off and continue to age in the bulk 5 gallon containers, after sitting for a couple months, does our wines settle out ,or stratify ? Is the top of the batch same as the last inch above the lees in taste and content? I know we don't shake or...

Done a lot of reading but still confused, planting vines this year and wonder do I need to do male/female to get production.? Found a link that didn't work that said it showed the difference . If either can be used what are their roles? Read a post about self pollinating , confused for sure now...

Starting a batch of dragons blood, does it not need campden tablets?

started 6 gallon batch of ripe persimmons, did not use skins or seeds just fruit crushed, followed jack k recipe . Started sg at 1.110 and 6 days later it's at 1.090 and still very active. At this point if using while fruit I'd move to secondary , to avoid extra tannin, but since there's no skin...

Question, recently read somewhere to mix a sample to taste ,then read sg ,then mix batch with sugar to match sg of sample, great id a but question is, is there a standard for dry semi and sweet in sg? I.E. Lest say after fermentation its 1.000 what would a good rule be for semi and sweet is sg?

Wanting to make a bold red,with hints of chocolate at the end, anyone have a suggestion for a variety to be se, Shiraz reads interesting but someone may have a better idea, would like a merlot/black currant texture with the choc, aftertaste, trying to get ready by Christmas , so might not have...