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Cranberries are no longer at the local stores so on an impulse I bought 3 lbs of craisins (they are sweetened) a 12 oz. box of raisins and two gallons of Ocean Spray White Cran/Peach juice ("no preservatives") to use instead of adding all water, not sure if any of those flavors will carry...

Crazy question...? I'm looking for a way to make an Orange Cream Soda tasting wine... Not finding anything close. Can one make wine from soda pop? The gal who suggested this flavor is specifically crazy about Stewart's Fountain Classic Orange 'n Cream Diet soda. I know the diet version may...

I had to taste this when I racked it. It's so young but it was good! It was semi sweet, a bit thick or syrupy, very unique interesting flavor with a light taste of maple. Almost a mellow hard to describe light smokey flavor that finished with the light maple. I want to make a similar six...

I have a 6 gallon batch of Vidal Blanc (fresh local juice) that I'm trying to stop the ferment on to have 2% (ish) RS. I wanted to try this at least once. I added K-meta and K-sorbate and was surprised at how cloudy the k-sorbate made this batch that was almost perfectly clear. Reading other...

Most of my wines are bulk aged about a year or close. I'd like to back sweeten and then bottle. If I bulk aged that long do I still need K-meta and K-sorbate before bottling. So some questions . . . 1. Do I still need to add K-meta and K-sorbate after back sweetening on one year bulk aged...

I'm using a handheld 2 gallon sprayer on my vines and have a couple of questions. I've only sprayed Mancozeb so far, but have Captan also. Even if I wet or saturate the leaves it pearls/beads up and runs off. I added several drops of dish soap and it seemed to help a little, but was afraid...

I was a small Maple Syrup producer years back and now my brother has been doing it and runs 700+ taps. So Maple Syrup is part of my life. Anyway, reviewing all the info I've gathered from here on making a maple wine I have some concerns. My "idea" of a Maple Wine would be to dilute a gallon...

We made our first kit an April, and since have made several different country wines as well as Vidal and Catawba this fall.The catawba and vidal are still on the kitchen floor near our sliding door where they are in the upper 50's. Our basement where we bulk age our wine is ideal in the summer...

I just picked up some fresh apple cider (no preservatives and not pasteurized) to make a gallon batch of wine. I don't have ascorbic acid on hand. Most of the recipes I see call for it, however on JK's recipe (heavy bodied apple) he doesn't call for it. I did look it up to see what it does...

I bought some Catawba and Vidal juice from a local winery, it was very cold when i got it Friday afternoon. I set it in the shade on our deck (mid 40's temp) and brought it in after dark. We decided to put it in the bath tub (all in gallon jugs) to let it warm up to room temp before working...

Nervous... I want to do this right . . . I searched tutorials section but got a little more confused. This should be fairly simple? I bought 6 gallons of Vidal Juice, letting it get up to room temp right now. Brix 19, PH 3.5 TA 1.1 It was suggested by the winery to add 2 tsp of Calcium...

I've a lot of info on making peach wine, but only one recipe said to remove the skins and not all said to freeze them. We are looking for the peach flavor to come through and like off dry to semi sweet wines. Just picked local peaches and have 12 lbs. so I'm going to make a 1 gallon batch...

I planted several varieties this year of varying ages (1-3 year old nursery stock). The Niagara, Edelweiss, Cayuga are all pretty straight forward and easy to see where to prune and are all reaching for the wire/sky. But, the Sauvignon Blanc Vines are just bushing out and much slower to grow...

From what I've read... Anthracnose? and probably too late to do anything. On my neighbors vacant property, white grapes and have no idea what kind. One small row that have been there forever along with a few small rows of Concords. These are the whites. We have been very dry during spring...

The roadside Tiger Lilies are starting to bloom. There's little info on here about making wine out of them as well as the internet. JK's website mentions buds but no recipe, elsewhere I had read "make sure to remove any greens and use petals only" as the green parts are toxic??? Then an...

I "searched first" and collected many past posts and advice but I'm still a bit scared/unsure/nervous. I've only done a kit which turned out well but is still aging. Now I'm trying to take the wheel. I've also been reading JK's pages. Still looking for some guidance though. Going to start...

I can't seem to find either Welch's or Old Orchard white grape frozen concrete anywhere locally. Giant Eagle, Heinen's or Wally World. I Have a recipe I'd like to try soon that calls for it. Suggestions? Thanks, SteveH

We will be bottling our first wine kit in a week or so. I am so eager to venture out and experiment and make different wines (mostly whites and some fruit and even a maple syrup wine and even a lilac). Is there a list of additives I should have on hand, meters and testing equipment besides a...

The nursery I purchased some vines from has what looks to be some great pricing I can't resist on what they have left (Double AA). I have 10 Sauvignon Blanc and 25 Niagara vines I just planted. I want to take advantage of the pricing and expand my little vineyard sooner than later. We like...

I'm currently making a Vintners Reserve Gewürztraminer, 6 gallon kit. Through reading everything I can, (and retaining some of it?) I do have some questions as bottling day approaches (per instructions). Our favorite wine is a local Vidal Blanc with around a 2-2.5% residual sugar. This kit...