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It's the best job you'll ever have!

We always MLF Pinot Noir---otherwise it's quite harsh.

We Make LOTS of Niagara wine. There IS such a thing as dry Niagara, but this grape is so fruity that I think it tastes much better with some sweetness on it. How much you sweeten depends on where the PH is. We set our PH at 3.2 Racking is not going to influence sweetness. You will need to...

Recipes always want you to add water--not a good idea for most wines. Try making it next time with no water. You'll be amazed how good the wine is.

Most reds need no fining. What kind of wine is this?

If you examine the recipe in that book for concord, you'll see there are 2 or 3 different recipes. I think one of them is better than the others because it doesn't add water, and yields a more complex wine. You probably know not to add water to grapes. Always ferment on the skins the whole...

I agree--never make wine from a fruit that doesn't taste good. Wine is only as good as the fruit.

It should be fine. Next time you freeze fruit or the juice, it's a good idea to add a small amount of meta to each bag to prevent browning. By the way, you should never add pectic enzyme TOGETHER with tannin and meta. You should dose the must with meta and wait at least 6 hrs before adding...

Be sure to split the dose of nutrient--half when the yeast takes off, second half at 1/3 sugar reduction.

It's possible that this is a wild grape, commonly known as Fox grapes. At this time of year, they will be very acidic and not taste very good even tho they LOOK ripe. I have lots of wild grape thruout the woods here and they are never sweet until after a frost. And,yes, they are much smaller...

I would not add water. All that does is dilute the flavor. You need a few gallon jugs--you should always have them handy for just such a use. You can also use large wine bottles for whatever is left. Do not allow that much headspace for very long or else you can start to have vinegar formation...

You should never add nutrient past 50% sugar reduction because the yeast can no longer utilize it. Get yourself some Reduless--you can get it at MoreWine--and dose the wine to get rid of the H2S. If you don't treat it, you can end up with more problems, like the formation of mercaptans. Be...

It's time to get some reduless to treat the sulfer. If you let it go without treatment, then it will start to form mercaptans. You can get Reduless from MoreWine. And even tho racking MAY remove the smell, this does not mean you've gotten rid of the sulfer. If sulfer remains--even smaller...

I like having NO wife. Life is more fun when you have no one to bother you all the time.

As one who makes LOTS of fruit wine, there's nothing better than the fruit itself.

The reason for the problems is lack of nutrient on a proper schedule. You need to take the total amount of nutrient needed for the batch and divide it in half. Add the first half of the dose when the yeast takes off. The second half goes in when you reach 1/3rd sugar reduction. Lack of...

.......and speaking of pectic enzyme----which you MUST use on all fruit---- I would suggest that all of you throw away your regular pectic enzyme and begin to use Lallzyme C Max. It is FAR superior to regular pectic enzyme because it aids in clearing. Combine with 1/4 tsp per gallon of tannin...

Well, you could make an f-pac from frozen berries but then you'd need to allow it to clear. Get a package of strawberry daiquiri mix and add it to the wine. This does a very good job of adding good strawberry flavor. If one isn't enough, then add more depending on how thin the wine is on flavor.

We make quite abit of cherry, and we like the Montrachet

Cold soaking