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Thanks Bartman. Do you by chance have a recipe for a dark red?

So I recently found out about sparkoloid. I'm a noob at wine making and am experimenting with fruit bases. Is there any reason why I shouldn't add it to all of the wines I'm making to help clear it faster?

Gotcha. I'll pick up some potassium sorbate and add it before I add orange juice. Should I let it sit a couple days before I add the juice or is an hour or two alright?

Sour I added 3 crushed campden tablets per gallon

Yes I have tried back-sweetening it. I had made a raspberry wine last fall and yes sweetening it made a world of difference. Unfortunately with this one it made it taste slightly better but that's it.

I recently tried to make a batch of clementine wine and the taste is not that pleasant. I have thought about putting in some non-pulp orange juice to try to make the taste a little more orangey. I have already killed off all of the yeast so the fermentation is done. Any thoughts or suggestions...

here is my spinach patch and my main garden. I have about 40 pepper plants, 60 tomato, 2 rows of raspberries, 5 golden raspberry plants, 8 blueberry plants, corn, beets, carrots and squash.

I have a recipe for corn wine, I am wondering if the type of corn is going to make a big difference. Should I use sweet corn or field corn?