Good afternoon from dreary Erie, I am relatively new to wine making. I have been making wine for about two years now. I started out making a DD Dragon Blood on Thanksgiving day two years ago. Since then I have started my 15th batch(Seneca Lake, Finger Lakes region Riesling did a U-pick and started with 158lbs of clusters. I have done mostly fruit wine from posted recipes. I am quickly learning that recipe wines are simple and stress free in comparison to pick, stemming, crushing, pressing, and adjusting must on your own... That being said I hope I am able to bestow as much knowledge as I am able to reap.