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A profile of an amateur winemaking club. I'd like to hear about yours as well. https://winemakermag.com/beyond-the-basement/blogger/listings/jeff-anderson

Before you make a decision about whether or not to use commercial yeast, you should listen to this podcast: https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/all-about-yeast Hint: The first yeast to interact with your grapes isn't the one you want!

I'd be interested in hearing your experiences with grapes from the University of Minnesota like Marquette, LaCrescent and Frontenac.

I have been making wine for a long time and keep losing the angled metal tabs that allow my #25 wine press to ratchet. I'm pretty sure I'm hiding them on myself. Every few years, I have to buy new ones. How does anyone else deal with this problem?