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I agree. Legal advise may be needed when I am ready to proceed (prob in a year or so). I am also pretty well versed in VA code. I am not an attorney, but I have helped draft VA code and local ordinances in my profession. There is nothing that I am aware that prohibits any ABC licensee from...

Both permits allow you to sell wine from other wineries, however, any brand sold other than the licensees brand must be purchased from a "wine wholesaler". This is the case for both types of license's. The code states " [The licensee may] sell wine at retail at the place of business designated...

I have spoke with the ABC office about this, as well as researched more. There are a two types of "Farm Winery" licensees. Class A and Class B Farm License. The farm winery licenses have a minimum amount fruit that must be produced by the winery and contained in the winery's product. So, for a...

ExTech pH100. I have been very pleased with it. It isn't super expensive but it's not cheap either. Decent 0.01 accuracy too.

I don’t use mesh bags while pressing. They are a real pain and not necessary.

I am an apple nerd. I love apple wine. One of my favorites. As been stated, you would have better results if you mixed sweet, sharp and bittersharp varieties to the mix - however the Winesap (Staman) is a decent single variety cider producer. I just throw in a dose and a half of pectic enzyme...

71B is my choice for both pear and apple. 1116 is a close second.

Another option would be peanut butter powder. Most of the oils are removed during processing.

I do it every year with a couple hundred pounds of pears. I run them through a Weston apple crusher (I found on Facebook marketplace for $40) with an attached electric motor. I've never cored them, however I have had to cut some of the bigger pears in half so not to jam the crusher. I only takes...

The ole Concord. Easy to grow, disease resistant and versatile - the jack of all trades of the grape world. I never let mine go past 18 brix and aim for 16 for wine. I will adjust acid if needed, and it almost always needs adjusting. Any higher brix and you get that "foxiness". Ill add sugar...

I am not sure why I haven't done this yet. I just make wine in my basement, which is 66 degrees year round - not bad. But I will be moving to the walk in from now on. I make a lot of white and fruit (I grow on our farm) wines as well. I think the cooler ferment temps would be very, very helpful...

I just read the majority of this great thread! Very good information indeed. There were many mentions of "chillers" and diy cool boxes made from chest freezers. But I was wondering, would a walk in type cooler work for cold soaking and cooler ferments? If there was a mention of that here, I...

But why? Maybe, if you're part of the less than 1% of the population who suffers from sulfite sensitivity...

@Rice_Guy I have the exact same pH meter. I use it testing wine/juice and soil in the garden. I love that meter! lol To the original poster- I have ordered most of my "lab" equipment from Amazon. I also use syringes. I have two toddlers at home, so we get plenty syringes from the pharmacy :) ...

As stated above, letting the wine bulk age for 6-9 months would greatly help your wine. For one, it would naturally degas. I always bulk age my wines, usually at least 6 months for fruit, 6-9 for white and 9-12 for red. I rack into a bottling bucket, add sulfites (and sorbate/sugar if back...

They look way to big to be fox or frost grapes. But pics can sometimes be deceiving. You are a little far north for muscadines, but maybe. To answer your question, yes, you can rehabilitate them. I would suggest first taking several cuttings and rooting it early next spring. It is extremely...

Anyone know the pickup location in Richmond?

Very nice to know. Thank you for this information!

I hate to be negative but it doesn't appear clear at all. You may want to wait a little longer before bottling next time. It may not affect taste, but I have never bottled a wine that cloudy. I'm just making this comment so new winemakers do not come on here and think that is "clear". But...

This kind digressed from the original topic, but this is good. This is part of my long run plan. Most of all the winery's around here offer, for the most part, the same options (Chardonnay, Merlot, Norton, Vidal, Cab Sauv and usually some kind of Chardonnay and Cab Sauv heavy blends). I am...