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Many of us to something like that. You can gain some color and a little flavor although it will be on the lighter side. I have taken a 6 gallon must with skins, added to a 3 1/2 gallon batch of sugar water and made a blush. It helps to back sweeten with a juice concentrate to boost flavor...

Here is their site. Ask them for local distributors. You can also search Regina Wine Juice in your area. http://www.reginagrapejuice.com

I buy Regina brand but get the buckets from a local distributer. They are a great price and high quality. Just another option for you. You can contact Regina directly to see if there is a local distributer and to compare prices.

Pectic enzymes break down the cell structure membrane of the fruit. This allows the juice from the fruit flow more freely, allowing for a easier and or quicker fermentation. Pectic enzyme will not work in an active fermentation. This being said an active fermentation does not occur immediately...

Hard to say without further recipe details. Peptic enzyme will help, degassing will help, sparkolloid will help, warmer areas will help (70-78 degrees). We need additional info on what you have done, added and specific gravitates.

Commercial wines contain more sulfites (Potassium Metabisulfite) than what we normally use. On another note there are sulfite a used in many foods that we consume on a daily basis. Most folks do not realize that.

I rarely add any K-Meta pre fermentation. Usually I will add for a 5 gallon batch around 1/4-1/2 teaspoon at clearing, then a pinch (1/8th teaspoon) when it's prepared to age. When I back sweeten I add less than a pinch and allow it to rest a few weeks before bottling. Some folks use more...

You should never cork a carboy. Always use an airlock on a bung. Wine may still be fermenting, it may be degassing or atmospheric changes can cause the solid bungs pop. That said, all you can do is sample it and see. Air will begin to oxidize the wine. Fingers crossed. Hope it's still okay...

I have used Lalvin's RC-212 on most reds but either one is fine.

Jack Keller recipes tend to be light on fruit. Suggest using 5 pounds of fruit per gallon of wine. If you are making a gallon you will need to start with @1 1/2 gallons. 3 gallons start with almost 4 gallons and for a 5 gallon batch you start with 6 gallons. You always need a little extra for...

K-Meta does NOT kill yeast. It merely stuns the wild yeast so the commercial yeast, which is more tolerable to K-Meta, gain a foot hold in the must. It is difficult but not impossible for more than one full fermentation from multiple yeast strains. If K-Meta killed the yeast there would be...

No need to add sorbate twice. 1/2 teaspoon per gallon. You an add juice but it will need to clear again.

Fruit wines should start around 1.080 so the alcohol doesn't over power. Fruit wine base will work. Adding sugar you won't know until you blend everything. Not sure how strong rhubarb is but strawberry could be light to medium flavor. Most blends tend to be 50/50, 75/25, 80/20 etc I made a...

I've had them in my garden in years past I believe. Possibly a potato beetle???? Not sure though.

This is my spray program. Start your spray program when you have 10 inch shoots. Probably May 10th but adjust based upon growth. May 10 Manzate-3# per acre May 25th Pristine-10 oz. per acre June 5th Captan-2# per acre June 15th Captan-2# per acre June 25th Manzate-3# per acre July 20th...

First. Never referment or force carbonate and bottle in anything but champagne bottles with plastic plugs. Second. Never exceed the recommended amount of sugar (if secondary refermenting) above safe amounts. These will become bombs. Third. Never transport alcohol across state lines without...

Look early in the morning at the leaves, top and under. Be patient. Look for anything moving or egg sacks. Grape an is probably correct. Let us know after a closer examination.

The yeast in the kit is what the manufacturer suggests using for that specific wine. There are thousands of commercial yeast all with their own characteristics. Lalvin EC-1118 has a high alcohol % tolerance and can with stand high and low fermentation temps. Other yeasts are designed for slow...

Yeast have a short life span. You need to get your wine down to or below .990 Aging and fully clearing greatly helps the refermentation with the addition of GOOD sorbate. K-Meta will not kill everything. It stuns the growth temporarily until your commercial yeast gain a foot hold. It also...

Those grapes yes have black rot. Black rot comes from inside the grape from the vine. Completely destroys entire crop in a week. Once it appears it's too late. Spreads by wind and rain to uninflected vines. You need a good spray program of Pristine, Captan and Manzate. I lost all of my...