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Lots of Norton near me in the Columbia area. I would grow that as my red. Plenty of demand for it. I know someone who grows traminette. My preference would be Vidal Blanc for the white.

I have never understood why they say to dissolve in water first. It dissolves in the must after all.

John t, Perhaps you can answer a question for me. I have read that cubes take two months to 12 months to work. However, kit wines that include cubes only say to leave them in for 2 weeks. Do you know if there is a difference in the cubes in kit winds or is there some other reason to only...

So if you have a high PH already would it rise further if you do a cold stabilization to reduce the T?

I have that kit going now too. I really don't get why they have you only leave the oak cubes in for a few days. Everything I have read about cubes talk about it taking at least a couple of months to impart their goodness and that they can keep going for up to a year.

I wait at least until the secondary before adding cubes. If I add anything in the primary it would oak powder but I have never added powder to elderberry.

Are you still looking for someone? I have a friend with a lot of business experience and he just finished setting up a vineyard from scratch a few years ago in Southern California. I'd be glad to put you in touch with him.

I made it a few times with skins on. I used the Asian pear recipe at Jack Kellers,website.

Lol. I actually have a couple of Norton vines in my yard about 6 miles from those and verasion just started a few days ago for them. I am in Columbia. There are vineyards nearby but nothing that close to the wild one I found.

I first noticed this wild grapevine in central Missouri on July 28. I checked the brix and it came in at 18. A few grapes were still there today but they are mostly gone by now. Any idea as to what it might be? Or if it even is a grape?

That happened to me with Asian pear once. It tasted great! I haven't been able to replicate it.

Johnd, How long does it take them to dissolve ?

If you didn't finish it to totally dry before you bottled it you need to be aware that you may have some corks pop out due to ongoing fermentation.

My guess is that the grape concentrate that you used was designed to give you that result. I am assuming that you fermented it to dry so you didn't have any sugar left in it. Also, if you used too much sugar and ended up with a high alcohol content that can give the sensation of sweet in a dry...

I read somewhere that you should keep the cubes in wine from start to the end of their "life expectancy." I will always act on any suggestion to sampling!

I do,it sometimes. I use smaller corks and it means twice the bottling but worth it since I am a solo drinker in my house.

I added 1 oz of oak cubes to the elderberry but left a couple of bottles without for comparison. I read cubes take anywhere from 2 months to a year to give up what they have. So, I just learned it is possible to reuse the cubes. Hadn't considered that before.

I do it like vacuum pump man with skins from a kit or elderberries. But I have also pressed some also after the first fermentation and then reused the cake of pressed skins and adding enough water to get half of the volume of liquid that I got from the first batch.

Skins add a lot to reds. Body, tannin, etc. I had saved the skins from a few PV kits. In the past using skins of various grapes I had saved them after pressing to make a lighter version by adding water and sugar.. I thought I would add the used PV skins to a new kit to see if it helped any but...

Elderberry. I don't know if this counts as it is my second attempt but from my first batch of homegrown elderberries. And I am throwing in a wild card also. 11 pounds of frozen elderberries harvested last fall from the first fruit of of new bushes. 3 bags of frozen skins leftover from Petit...