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Is your product different, do you have something others don't. is there branding recognition. how to make value added. do you charge more because the vintage was better that year, what makes your product special. flavor and tastes are subjective but did you do blind product testing...

For my plum. wines I mash them in a blender, add double pectin enzyme as most recipes. let sit about a day before adding yeast. I dont know the species of plums you have but if acidity is too low that could be causing it to stall. I usually ferment to 15% ABV and back sweeten reducing to...

Vpn changed my current location but was born in the finger Lakes. I do miss new York.

I don't live in USA. I'm sharing the license with an established winery. I make fruit wines. if successful selling 3000 bottles. then will expand and build my own factory. here need 500 meter square building with 3 separate areas, for manufacturing, storage and shipping. lots of...

Not sure what you mean. but I'm. starting to go commercial and first year goal is 2500 liters. I could make more but not sure on. sales and marketing. so start small

I'm starting to increase production to 100 gallon batches. I have stainless steel tanks for aging and secondary fermentation. but I'm considering food grade plastic tubs for primary fermentation. stainless steel tanks will be harder to clean and remove the sediment and dead yeastyeast...

So I've made dozens of 5 gallon batches of blueberry wine,I usually use frozen berries but I've noticed that it usually stalls out at 10 percent after 7 days, then takes about 1 month to fully ferment. but when I use fresh fruit, at the same time, same ph, temp, sugar content etc. fresh...