I have been making wine for the past 10 years utilizing at first,
concentrated juices and now having progressed to fresh must (5 gal) + fresh
must with grape skins (30 liters).
The must & must mixtures are purchased from Mosti Mondiale in Montreal
through a local retailer. I have pretty much mastered intermediate and some
I wonder what the general groups experience dictates if I want to take this
to another level of "quality & perfection".
Are there better musts available? If fresh grapes are recommended, how can
I guarantee the quality prior to purchase?
Looking forward to some interesting dialogue with some of you experts...Tom,
Lum, et al.