Over the course of several years and because we carry juices from different sources, we've collected the most common questions regarding fresh wine grape juices. Here we try to clarify some common questions.

Q: Are all juices the same?

A: No. Simply put, juices are no different than grapes in that they are as good as the grapes used to produce the juice. As the prices of juices go up, the expectation is that the quality will be better. It is a safe expectation.

Q: Does that mean I should not purchase certain juices?

A: Not necessarily. The juices we offer and distribute have a very substantial following and for the many many pails, drums, and totes we sell, the amount of issues that occur with these juices is minimal. We feel very strongly that customer retention is a strong indicator of the quality of juice we offer.

Q: Do wineries get juices that are different that those home winemakers get?

A: It depends. Our winery sales staff, works with the winery to understand their production requirements. The majority of juice we distribute can be considered winery grade meaning it is both suitable and consistent enought to meet winery requirements.

Q: Are wine grape juices "adjusted".

A: Adjusted means that sugar and/or acid are manipulated at the time of processing to bring the juice into the appropriate window for making wine. Most juices are adjusted, unless coming from a specific vineyard or otherwise specified.

Q: Have sulfites been added to my juice?

A: To ensure stability, juices are transported are near freezing temperatures AND do contain an amount of sulfite to inhibit any native yeast that may be present.

Q: Does this mean I do not need to add sulfites prior to fermenting?

A: No. The proper method is to test for SO2 levels and base your decision off of that. If you do not have a tester, then we do recommend a modest addition to the pails while still cold. Instructions can be obtained on how to ferment juice.

Q: Do I need to add yeast to my juice?

A: Yes. Yes. Yes. There is one exception and that is for those people buying Mosti Fresco (not Fresh-Frozen) juices, which are yeast seeded at the time of packing.

Q: My acid reading appears low. Should I add acid?

A: Experience shows that for some juices, the acid numbers actually will rise post fermentation. This may be related to the acid source used in making adjustments. If you feel your acid is too low, feel free to call-in and discuss this with an Musto representative.

Q: I don't live near you. How can I get your juice?

A: There are a number of ways you can get the juices we offer. There is a possibility that there is a local disctributor of our juices and we would be happy to direct you to them, if that is the case. If not, we can ship as little as a single pail (and fermentation supplies that you might need) or truck loads. There is no limit to the number of friends you can make wine with.

Q: What is this I hear? Fresh-Frozen juice?

A: Actually yes. We've developed a process to take the freshly processed juice and quick freeze it so we can ship it all over the country. All orders for fresh juice shipped in small lots will come as frozen to ensure stability. If you are unsure about how juice will come to you, discuss this with your Musto Sales Representative.