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Glad you will remain with us, Wade. Having been through such times myself quite a while ago, I can assure you that they will pass and that there is light at the end of the tunnel.

I have used frozen juices with both sorbate and high fructose corn syrup. They were slow fermenters but made decent wines. One that my wife and several others like is Welch's Frozen Concord Juice Cocktail, which I have made at least 3 times. The result is a "blush-type" wine. My advice would...

Nice!

If fermentation has completed and you have thoroughly degassed and stabilized your wine, no further degassing is needed since no more carbon dioxide will be produced by the yeast.

Northern: My prayer is that the Lord will heal and restore you to full health. God bless.

I have made several cranberry wines and, as noted above, they can be difficult to start. I would definitely prepare a yeast starter that has been acclimated to increasing amounts of the must. By the way, what is the temperature of the room where the must is located? If the must is warmer than...

Gaudet: You are going to be pleasantly surprised with the blackberry wine made with steam-juiced fruit. I did 2 batches this past year using juice from a little over 6y2 pounds of berries. Both batches were sweetened and one was oaked. Even at their early age they are excellent! Neither have...

The best wine I have ever tasted was shared by my Italian neighbor and was made by her family in Italy from grapes processed in the "old" manner.

I hold the edge of the wrap farthest from boiling water and dip, moving my fingers away from the water as the bottle neck is immersed. Time of immersion is dependent on the manufacturer of the wraps.

I want you to know that I am a genuine Appalachian born and bred Hillbilly! Never underestimate the quality of our wine or our edumacation! : )

Congratulations.

Your wine looks great.

Since you do not have a tried and true recipe, I would make them separately and do some test blends of the finished products. You may well find a ratio that is delightful. If not, you will still have two wines that should be quite excellent. Cranberry is one of my favorites.

Happy Birthday!

I only add sorbate if I am sweetening the wine prior to bottling. K-meta addition is essential at bottling even if you do not plan to sweeten.

I simply drain the boiling hot liquid directly from the steamer into sterilized Mason jars that are preheated in the oven at 250 degrees. I add a sterilized lid and secure the lid with a ring. The jar is placed on a dishtowel and allowed to cool in an area with no drafts. When you hear the...

http://www.mayhaw.org/recipes.html

Look like I may be making another wine.

Status?

I do it because the wines we enjoy most are not commercially available and, besides, when they are, mine are better!