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So I guess I might add a pectin enzyme at the start and perhaps some amylase for potential starch. Starting to get above my pay grade here. Maybe the beginning of a jelly wine syru.

Thanks guys. Think I might give it a shot if the grapes are still available. What do you use to raise or lower ph and what should a good ph number be? I have 23 liter carboys, so about 6 US gallons.

So I’ve attached a photo of the juice extractor and think I may try it on a batch of coronation grapes.

I have access to CORONATION Table GRAPES But only know that they are similar to Concord. Anybody used them and/or has a recip, I might give them a try. The wife has a steam juicer that renders fruit down to a husk and seems to make very good juice, so, I may also incorporate it into the process...

Being so close to Canada, I’m guessing there is some jealousy here eh?

Thanks all

Good day and thanks for letting me in. I’ve made a few kits over the years, mostly from Costco but a few other kits a well. We’ve had a bumper crop of blackberries and plums this year and so I thought I give them a go. Look forward to gathering a much knowledge as I can from the many wise...