The selection of recipes here is based on the requests we get for wild berry recipes. Cold juice extraction is used versus boiling (leftover from jellymaking). Although the colour sometimes is lighter, this method yields a fresh, fruitier flavour, thus a better table wine.
We stock all the additives such as yeast nutrient, acid blend, chalk, yeasts, sparkloid, tannin, yeast energizer, pectic enzyme, campden tablets, straining bags, tartaric acid, malic acid, stabilizer tablets and much more. See us for all your needs.