In article >,
Joe Sallustio > wrote:

>PSU is Penn State right? I don't know which campus you are at, but we
>have fresh grapes available in both NY and PA.

DuBois. 70 miles from the middle of nowhere.

Someone in my Knights council buys fresh juice each year; I'm planning
on going in with him for a few buckets. It comes in buckets with a
built-in airlock.

>Grape and Granary is
>in Akron, they just moved to another building. Great people, I was in
>Akron a month or so back and stopped in to get some supplies. In PA
>you can get fresh grapes at several places in Pgh, Erie, Philly and
>Beaver, most larger cities have a winemaking contingent.

Pittsburgh's close to two hours from here.

Large city? *giggle*


>If the grapes or juice are not in the 7 gram/l TA range I do not use
>MLF, I usually use other means to reduce acid. ML can make the wine
>more complex, but I'm not sure that it's something worth doing unless
>conditions warrant. If you are near Pgh you can try mine and see if
>you get the headaches, I give away more than we drink...

I still have to figure out this whole Ph business

Which direction from Pgh?

hawk
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