announce recipe finished

Matthew, We can get 6 gallon (US) pails of California wine juice for under $30 in Pittsburgh; PA. It's already balanced as to sugars and acids and has wild yeast at a level that ferments naturally, it was sulfited at

100 PPM at the pailing house. The most expensive pails have never been $60.

I do know people who just bring it home, set it in a relatively warm place and shake the bucket once a day for a few weeks until it quits hissing. (The pail has a little check valve in the lid.) Then they let that sit for a month, open the pail and rack it off the sediment.

The first wine I ever made was done this way, it was as good as the wine I make today although I hate to admit it. I have made a few that were much better, but most of that was due to the grapes. As far as I am concerned all we are is caretakers. There was no extra cost, nothing was added.

I know they sell Regina Juice in Canada, I have seen it on the musca.com website (and they are in Ottawa). (They may not call it Regina, that is the pail name for the house.) The packing house is Lammanuzzi and Pantaleo; Musca may get it in bulk. For the money I consider it excellent, I've probably made close to 1000 gallons form their juice over the years. You can certainly make better wine from grapes but if the goal is good table wine this will do the job.

Joe

Matthew Suffidy wrote: