Search results

Hi all, I started a batch of parsnip wine back in April, but due to a lack of frozen white grape concentrate in the region I had to try making my own by reducing regular white grape juice. I just tried a sample of the wine and it tastes like liquid raisins. Any suggestions for how to save it?

Hello all, I've been making country wines for about a year now and aside from a few misses (let us never discuss the Rhubarb Incident) it's been mostly successful. I've been doing research on some things and joined the forum because it comes up so regularly in my searches. I have a question...