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:HB I just took a leaflet out of my mailbox, informing me that I can have *** at 66. I'm so happy, because I live at number 72. So it's not too far to walk home afterwards. And it's the same side of the street. I don't even have to cross the road!

Where U been all year?

I have not tried jam. If you do add pectic enzyme

Most dist. will have done that

pretty much..

Chilean juice is in and I got mine under yeast:HB

A friend will be going to Florida. So, anyone know where he can get juice near St Augustine.

need more info, what is it when did you start it and what gravity how many X did you rack finning agents when did you bottle ( time wise)

If you didn't make it use raisins. some fruit wines can handle some oak. F-pac will help. Don't forget banana in the primary What U making/made.

Watch out Dan Julie is catching up

Did you back sweeten? This will bring the taste up. As far the clearing "patience". I have used the rasp syrup with great success and didnt cloud the wine. What clearing agent you using?

Happy Birthday Rich! trying to catch up to me?

Yes and Yes

Yes I and others have made CANDY CANE wine

As above. Keep the must warm. Add yeast nutriant

Hey SANTA! Anyone on the "naughty" list ? :(

Yes a couple of times. Works great.

update; Well today I got the infusion of my blood via provengs. This completes part 1 So far no side effects.

The TA KIT is well worth the price. Understand this is not a cheap hobby.

Next meeting is the 3rd Sunday in January. It will be held at "JOESWINE's" home in franklinville. All of those who live in the area are invited. :dg