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I made a batch of Dechaunac (sp?) from fresh juice that turned out pretty good but had a flavor that would make a very good port. My friends and I took a small sample and added some raspberry syrup, creme de cocao and a little brandy. After several variations we came up with a good mix. However...

We have been making wine from juice for a couple years and have been pleased with the result. However, over the last year we have had two batches go bad in the bottle. They were good flavor and clear at bottleing. We like our wine off-dry, 1.010SG, so we added potassium sorbate at bottling...

We are getting some fresh fruit together to make a coulple batches. I have checked the internet for recipies. Many out there include raisins. Others are about the same but do not have raisins. Why add raisins?

I use a 3/8" clear poly siphon tube for racking and bottling. I have two problems. How do you clean the darn thing? Related to that, after rinsing thoroughly it takes literaly days to dry. The warm and humid days are coming soon and I am worried about the possibility of mildew. Does anyone have...