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You will want all the fruit in there when you pitch the yeast. The straining is to get accurate SG measurements from a sample more than anything. Back sweetening with peach juice or sugar or both should work fine. IMO, if you have enough fruit to start with, you don't need to add more juice...

Depends, what yeast was used? A slow working yeast might be ok. Can you get anyone to come by and stir once a day at least?

Well, I can get Swiss, but right now we have Hermann Wurst Haus sausages and cheeses for sale from the winery . They actually are relatives I believe that own Swiss and Hermann Wurst Haus. I believe they carry very similar, if not the same products. I will try and get some more info about...

I have a "Big Green Egg" (actually it's the medium size, so not so big. lol) that if anyone has something they would like to bring, can be used. I can get some chops, burgers or bratwursts. Just let me know what ya'll would like. I can also bring another table or something for the private...

Very nice. What a good idea for a present too.

Yep. Experience helps. Each wine will be different, each person has different tastes, so there really is NO RIGHT answers. It is all based one who is drinking the wine. It is an art and a science, but IMO more of an art because you could make a wine that 99% of people hate, but you might...

Not legal to allow any drinking of outside alcohol on that premise. There is a "invisible" line which we created, that the winery rents from us. That boundary separates winery from personal property. I would just have to ask that, if you are drinking personal wine, stay on the one side. I...

Actually, yes, but I don't have a problem if you bring it onto our personally property. We have a deck that can fit ~12 people (deck dimensions 16' x 20'). We could taste wines there and it is 80 ft from the patio. lol this is a pic from looking off the deck.

You could always come by my winery..... :). Covered patio (should have fans soon) for 20+ and inside seating for 10 or more, plus a covered front porch for 3-4. It would be best for me to do on a Sunday, because I work 6 days a week on 2nd shift besides working at the winery. Since it is a...

Completely agree. Wine should be tested to check to make sure your not out of whack with what you want, but IMO, finish is best left to taste. Also remember, if you want to age the wine, it will mellow, so going a tiny bit over with acidity or less sugar than you'd typically like, will pay...

I got bit last year by an unknown spider/bug. It swelled, pussed, vein turned dark and then my skin hardened and flaked off. This happened over about 6 weeks or so and it was somewhat painful. Oddly, when the skin peeled, there was new skin under it, so I didn't need to cover it or anything.

Chambourcin is a good one. You should try Hermannhof Winery's version. It's pretty good. We have some from 2004. Much better with some age in it too. The US way of labeling it is better. The Europeans do it funny. Blending wines and naming a region will only give you a tiny bit of...

This was pretty funny, but I think it pertains to all wine really. Thanks for sharing!

The most important things about bentonite is, make sure that it is suspending in the liquid (no clumps) , then stirring it when you add it and lastly stir it more over the next few days to make it work. Make sure you have enough sulphites in the wine to protect it from oxidation and you'll be...

I would agree with most of it. Most people don't know about cooling a red slightly, but I also think it depends on the red. Some are soft enough, that 70F is fine. I would also say that there are many reds that can age, although he did say some need it. My father likes to get a case of wild...

Hmm, I was going to grab a few (like 6 or so) to do a mix, but importing juice for winemaking means I might have to get some gov't approval. Not sure. Either way, I'd still have to get approval for the blend I was planning. Too late to go ahead with it. Raspberry or blackberry merlot is a...

where is the juice originating from?

From a commercial wine mag I get, IIRC, something like 80% of wines sold in the US would be considered sweet. Not sure it that counts the boones farm or some of the other flavored type drinks. I'm not really sure those are real wine, IMO.

I think he is referring to sodium metabisulphite vs potassium metabisulphite? http://distillery-yeast.com/data-sheets/sodium-metabisulphite/ sorbate is a different thing

My suggestion is keeping some lalvin 1116 on hand for restarting stuck fermentations. If that yeast won't go, your officially stuck. I had a stuck cranberry wine, probably due to cool temps in the sun room in December a few years ago and even when it got down to sub 60F temps, the 1116 took...