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Go to the commercial winery forum and/or the grape growing and Vineyard forum . Someone put in a thread a couple of years ago about what they went through to get licensed commercially in Missouri.

I’m in COMO. Bottles and beer corker still available?

Do you have a Video of this in action?

Yes, Norton and Cynthiana are the same. I've experimented a bit for a few years and I also adjust the PH during fermentation. I've heard commercial wineries also adjust the acidity after fermentation also. I'm in Missouri and I've heard the taste varies a lot the further south it is grown. I've...

Any particular mlf yeast that works better or is easier to use than others?

I am thinking about putting my Norton through malolactic fermentation this year. anybody have any experience with this and any suggestions?

I was offered Vidal Blanca grapes left over after mechanical pickers went through. I don't have access to a destemmer and the thought of manually picking the grapes off the stems makes me think it is more trouble than it is worth. Does anyone press without destemming?

Did you press the grapes on the stems?

Very interesting! Thanks

Just got a free fridge to use for winemaking. I read up on thermostats like the Johnson and figured out heating a belt might be an option too with one of those. Anyone here have any suggestions on what particular model works best with a fridge and perhaps a heater of some sort also?

I made a batch of Pinot noir once and it took a year to come around. I wouldn't sweeten it. Maybe more oak if you think it needs it. But in my case it just took time to settle.

I like the elderberry recipe at EC Krauss

I knew I could just throw in another packet of yeast the next day if the first one didn't work.

I don't remember what kind it was but I'm sure it was at least a year over the expiration date. Maybe 2. Others that were about as old did work.

I bought a bunch of yeast packets in a going out of business sale. I stored them in plastic bags in my refrigerator and used all of them well pass their expiration date. Only one failed to work.

I have four bushes in Central Missouri. I usually follow the EC Krauss recipe. Three of them are looking pretty good. They are about 4 years old. Any suggestions on pruning?

Norton is difficult because of the high acid and high pH levels. But the result is very much worth it...

I have tweaked a few kits by adding more sugar. Although I read somewhere that adding more than 2 pounds of sugar to a kit is not advisable.

I sprayed for the first time last year due to high number of Japanese beetles.

I almost always do a second run on Norton. I figure for the price of some sugar I get a nice slightly lighter version of Norton wine. I think of it as an alternative to a Pinot noir.