I’m very happy to have found this forum! I am not new to wine making but I am looking to step up my wine game by making a fresh grape Cabernet Sauvignon this fall. I have made many kit wines as well as a lot of wine from fresh fruit, just never a fresh grape wine fermented on the skins. I live near Scranton in Northeast PA and I’m not sure where I could go to source grapes. The person who I will be making this batch with lives in NJ and we were looking into possibly going through Corrado’s market as they have a crusher/destemmer on site. I want to produce a more full bodied wine than I’ve been able to with even the highest end kits and I believe this is probably the best route. Any advice as to where I could source grapes, and tips for my first fresh grape wine would be very appreciated. I can’t wait to learn from some of the many great wine makers here. Thanks!