Contents
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Winemaking Equipment:
Presses
Crusher/Destemmer
Stainless Tanks and Stands
Stainless Fustis
Acids & Balances:
Sulphur Dioxide
Test Kits:
Fermentation:
Watson's Premium Ontario Grape Juice
Winemaking Books:
How to Order
Winemaking Equipment
Barrels All of our barrels have medium toast,
unless other wise requested. We guarantee our barrels 100% against leakage.
 Exclusive Distributor
For Canadian Oak Ltd. (picture)
Canadian oak barrels are made by Gibbs Bros. of Arkansas, one of the
finest small barrel making companies in North America.
Canadian Oak 19 L $205.00 ea.
Canadian Oak 38 L $260.00 ea.
Canadian Oak 55 L $295.00 ea.
Canadian Oak 110 L $530.00 ea.
The following Size is made by A&K Cooperage
Canadian Oak 220 L $850.00 ea.
 American Oak Barrels are made
by Gibbs Bros. of Arkansas. (picture)
American Oak- 5 19 L $170.00 ea.
American Oak-10 38 L $205.00 ea.
American Oak-15 55 L $245.00 ea.
American Oak-30 110 L $315.00 ea.
American Oak-60 225 L $530.00 ea.
 French Cooperage is by
Berthomieu. (picture)
French Oak 30 L $285.00 ea.
French Oak 55 L $390.00 ea.
French Oak 115 L $590.00 ea.
French Oak 220 L $1105.00 ea.
 Hungarian Barrels (picture)
Hungarian Oak 23 L $185.00 ea.
Hungarian Oak 50 L $240.00 ea.
Hungarian Oak 110 L $350.00 ea.
Hungarian Oak 225 L $610.00 ea.
Hungarian Oak 225 L(Bordeaux) $695.00 ea.
Mildecide coating 454 ml. $ 14.50 ea.
(Inhibits mold and insects. Apply 2 coats with a paint brush. Dries to a clear finish.)
Used Barrels
Recoopered Barrels - Our barrels are recoopered by Ivan Saic who shaves each stave
individually allowing the barrels to be used for white or red wines.
French Oak 220 L $175.00 ea.
Non-recoopered Barrels older (faded) 220 L $60.00 ea.
Used Double Barrel Racks $ 35.00 ea.
New Double Barrel Racks $120.00 ea.
Spigots
Small 5 1/2" $10.00 ea.
Medium 7 3/8" $12.00 ea.
Large 8 7/8" $15.00 ea.
Oak Chips Oak chips are available for use
by winemakers enjoying oak flavour yet cannot justify an oak barrel. Oak
chips can be toasted in the oven or in an iron skillet on the barbecue
to increase toastiness. Add chips directly to wine at a rate of 2 - 5
g/L of wine.
French Oak Chips, toasted 1 kg. $ 14.00 ea.
Carboys and Containers (To
avoid breakage, wash in cold water only.)
Glass Jugs 4 L $ 5.00 ea.
Screw Caps for 1 Gallon Jugs $ 0.60 ea.
Carboy 11.5L $ 16.50 ea.
Carboy 18.9L $ 19.50 ea.
Carboy 23 L $ 21.00 ea.
Carboy Handle $ 7.50 ea.
Fermenting Drum 30 L $ 10.00 ea.
Fermenting Drum 110 L $ 10.00 ea.
Fermenting Drum 220 L $ 10.00 ea.
Fermenting Bags, heavy plastic,
flat bottom - 24x24x38 6mm $ 2.50 ea.
Poly Tanks with cage 1000 L $180.00 ea.
Poly Tank with cage 1250 L $200.00 ea.
Promens Insulated Bin/Lid 900kg $651.00 ea.
Fermentation Locks
Plastic "s"-Type Bubbler $ 1.00 ea.
Plastic Cylinder Type (3 pieces) $ 1.00 ea.
Medium 2 piece with bung $ 15.00 ea.
Jumbo 2 piece with bung $ 19.00 ea.
Stoppers - Pure gum rubber
Gum Rubber # 5 1/2 $ 1.10 ea.
Gum Rubber # 6 $ 1.20 ea.
Gum Rubber # 6 1/2 $ 1.20 ea.
Gum Rubber # 7 $ 1.40 ea.
Gum Rubber # 7 1/2 $ 1.60 ea.
Gum Rubber # 8 $ 1.70 ea.
Gum Rubber # 8 1/2 $ 2.00 ea.
Gum Rubber # 9 $ 2.00 ea.
Gum Rubber # 9 1/2 $ 2.20 ea.
Gum Rubber #10 $ 2.50 ea.
Gum Rubber #10 1/2 $ 3.00 ea.
Gum Rubber #11 $ 3.00 ea.
Silicone barrel bungs $ 8.00 ea.
Fermrite breathing bungs carboy $ 4.50 ea.
Fermrite breathing bungs barrel $ 6.50 ea.
Wine Bottles - New, cork finish
Bordeaux, green 12/cs 750 ml $ 7.00 ea.
Burgundy, deadleaf 12/cs 750 ml $ 7.00 ea.
Hock, brown 12/cs 750 ml $ 7.00 ea.
Hock, flint 12/cs 750 ml $ 7.50 ea.
Elegantissima, dark 12/cs 375 ml $ 15.00 ea.
Wine Bottle Racks Excellent quality steel with
plastic coating and brackets.
50 bottle rack 50 cm x 100 cm $ 40.00 ea.
100 bottle rack 100 cm x 100 cm $ 60.00 ea.
Bottle Fillers
Stainless steel, gravity fed, 3 btl. $320.00 ea. (picture)
Stainless steel, gravity fed, 5 btl. $420.00 ea.
Float $ 39.00 ea.
Washers $ 1.00 ea.
Enolmatic Automatic Vacuum Filler $329.00 ea. (picture)
Fermtec Plastic (for 1/2" tubing) $ 5.50 ea.
Super bottle filler $ 28.00 ea.
Corks: All corks are #9's (24 mm diameter).
Corks should be soaked in hot water only prior to bottling. Avoid soaking
in SO2.
Synthetic Cork 38 x 24 pkg. 100 $ 20.00 ea.
Synthetic Cork 38 x 24 pkg. 1000 $180.00 ea.
Corkers (pictures)
Floor model, nylon jaws, adjustable $ 45.00 ea.
Floor model, brass jaws, adjustable $ 90.00 ea.
Floor model, Rapid $1,100.00 ea.
Filters & Pads
Mini jet filter pad (course) $ 3.40 ea.
Mini jet filter pad (medium) $ 3.40 ea.
Mini jet filter pad (fine) $ 3.40 ea.
Pump Only $195.00 ea.
Bon Vino Filter Superjet $285.00 ea. (picture)
Pre-screen filter $ 21.00 ea.
Filter pads pkg. 3 (course) $ 4.40 ea.
Filter pads pkg. 3 (medium) $ 4.40 ea.
Filter pads pkg. 3 (fine) $ 4.40 ea.
Stainless Steel Filter 10" (c/w housing) $690.00 ea. (picture)
Stainless Steel Housing 10" $485.00 ea.
Duofine 10" 1 micron $ 41.00 ea.
Duofine 10" 0.45 micron $ 43.00 ea.
Duofine 10" 0.20 micron $ 45.00 ea.
Duofine CPF 0.45 micron (Assymetric Membrane) $ 90.00 ea.
Claris 1 micron $ 11.00 ea.
Claris 0.5 micron $ 11.00 ea.
Brushes
Bottle Brush 30 cm $ 2.25 ea.
Carboy Brush 73 cm $ 8.00 ea.
Plastic Stir Stick 75 cm $ 6.50 ea.
Funnels and Strainers
Plastic Funnel 21cm $ 6.00 ea.
Plastic Funnel 14" 35cm $ 11.00 ea.
Must Strainer (Fits 14" Funnel) $ 9.50 ea.
Bottle Drainers & Rinsers
Deluxe Fidus Bottle Rinser with Ball Valve $ 21.00 ea.
Pressure Spray Wand (attaches to laundry
tub faucet for washing barrels, carboys &
demijohns) $ 12.50 ea.
Racking Tubes & Tubing
Fermtec J-Tube with Antidregs Tip
(30" for 1/2" tubing) $ 4.50 ea.
Polyvinyl, food grade, clear (1/2") $ 0.50 ft.
Presses (picture)
Presses
- Rachet
#25 Press (250d) $285.00 ea.
#30 Press (300d) $320.00 ea.
#35 Press (350d) $370.00 ea.
#40 Press (400d) $440.00 ea.
#45 Press (450d) $490.00 ea.
#50 Press (500d) $565.00 ea.
Presses
- Bladder
#35 Press 40 L $ 875.00 ea.
#45 Press 80 L $1325.00 ea.
#55 Press 160 L (540 d x 700 h) $2550.00 ea.
#65 Press 300 L (650 d x 920 h) $3800.00 ea.
Crusher/Destemmers (picture)
Stainless Steel c/w 110 volt Motor, hopper with auger feed adjustable crushers 2000 kg per capacity. $1,230 ea.
Stainless Fustis
(picture)
3L with stand and valve $ 50.00 ea.
5L with stand and valve $ 56.00 ea.
10L with valve $ 65.00 ea.
15L with valve $ 67.00 ea.
25L with valve $ 69.00 ea.
30L with valve $ 71.00 ea.
We carry a wide variety of stainless steel tanks, complete with adjustable,
floating lids, pressure gauge and valve.
80L _ (22" h x 17" d) $240.00 ea.
100L - (23 1/2" h x 19" d) $260.00 ea.
100L - Stand (17.5" h) $ 45.00 ea.
150L - (27" h x 22 1/2 "d) $310.00 ea.
150L - Stand $ 47.00 ea.
200L - (31 1/2" h x 23 1/2" d) $360.00 ea.
200L - Stand $ 50.00 ea.
300L - (37 1/2" h x 26 1/2" d) $410.00 ea.
300L - Stand $ 55.00 ea.
400L - (41 1/2" h x 28 1/2" d) $460.00 ea.
400L - Stand $ 60.00 ea.
500L - (47" h x 30" d) $530.00 ea.
500L - Stand $ 68.00 ea.
750L - (59" h x 32 1/2 " d) $710.00 ea.
750L - Stand $ 80.00 ea.
1000L - (59" h x 37 1/2" d) $985.00 ea.
1000L - Stand $ 90.00 ea.
Extra gasket bladder $ 23.00 ea.
Extra Pump $ 35.00 ea.
Extra 1/2" valve $ 18.00 ea.
Extra 1" valve $ 32.00 ea.
Stainless Adaptor to 1" male NPT $ 85.00 ea.
Acids & Balances
Wine/Grape Must Adjustments
A number of additives are available that can be used to improve wine
balance or quality. Major additions should generally be preceded by home
trials and tasting of samples of the adjusted wines. Common improvements
to grape must and wine include adjusting acidity and tannin levels.
Tartaric Acid
Tartaric acid is the characteristic acid of grapes. Low acid grapes will
benefit from tartaric addition; the wine will clear more readily and will
keep and taste better. It should be added to any wine with a total acidity
of less than 0.5%. As a rule of thumb, 1g per L will increase titratable
acidity by about 0.1%.
Tartaric Acid 100g pkg. $ 3.90 ea.
Tartaric Acid 1kg pkg. $ 24.00 ea.
Citric Acid
Citric Acid - 100g pkg $2.50 ea.
(add after ml fermentation)
Citric Acid - 1 kg pkg $8.50 ea.
Wine Tannin - 24g pkg $2.50 ea.
Calcium Carbonate
Used to reduce the acidity of wine or must. It reacts preferentially
with tartaric acid rather than malic, so you should not try to lower acidity
by more than about 0.3 to 0.4% with this method. Tartrate stability takes
longer after using calcium carbonate than potassium bicarbonate because
calcium malate is not very soluble nor is it's precipitation temperate
dependent. For this reason it is best to use calcium carbonate as early
as possible to avoid later stability problems. One g/L will reduce your
acidity by about 0.15%.
Calcium Carbonate (precipitated chalk) 100g $ 1.00 ea.
Deacidifier 100g $ 2.50 ea.
Deacidifier 1kg $ 11.50 ea.
Acidex 1kg $ 23.00 ea.
Potassium Sorbate (stabilize wine) 50g $ 3.50 ea.
Potassium Sorbate (stabilize wine) 1kg $ 28.00 ea.
Copper sulphate (for hydrogen sulphide
reduction) 1% Solution Dropper Bottle $ 4.50 ea.
Cleaning & Sanitizing
Soda Ash - 1kg/pkg. (alkaline for barrel
cleaning, dissolves tartrate) $ 4.00 ea.
Chloro Clean 1kg $ 6.50 ea.
Chloro Clean 25kg $ 92.00 ea.
Sanaton 1kg $ 10.50 ea.
Sulphur Dioxide
Sulphur Dioxide (SO2)
Sulphur dioxide inhibits yeast and bacterial growth and acts as an antioxidant
in wine. These benefits are realized from the presence of molecular SO2
which occurs in free SO2. As a general rule, about one-half
of the SO2 added to wine is present as free SO2,
and the remainder occurs as bound SO2. Between 0.5 and 0.8
ppm of molecular SO2 is required to prevent spoilage and oxidation.
It is important to note that the proportion of molecular SO2
in free SO2 decreases as the pH of the wine increases. The
amount of free SO2 needed to achieve a molecular SO2
of 0.5 ppm and 0.8 ppm at various pH values is provided below:
pH of Wine For 0.5 ppm molecular SO2 For 0.8 ppm molecular SO2
Free SO2 required (ppm) Free SO2 required (ppm)
3.0 8 13
3.1 10 16
3.2 13 21
3.3 16 26
3.5 25 40
3.7 39 63
Free SO2 cannot be added directly to wine. Potassium metabisulphite
(k, meta) contains about 57% total SO2, of which about 25 to
30% is free SO2. Campden tablets contain about 48% T SO2
or about 22-26% free SO2 Sulphur sticks which are burned, produce
about 130 to 140% SO2 by weight. The proportion of free SO2
in total SO2, is also pH dependent with a greater percent available
at lower pH. The following calculation can be used to estimate the amount
of potassium metabisulphite to add to a wine to achieve a desired free SO2
concentration:
K, meta (g) = free SO2 desired (ppm) x volume of wine (L) x 3.6
1,000
Following addition for SO2 and an equilibration period of 3 to
5 days, it is recommended that the resulting free SO2 concentration
be established using an SO2 test kit. The value should then be
adjusted accordingly.
Antiflor Tablets (for inhibiting "Flor"
yeast contamination) pkg. 12 tblts. $ 1.90 ea.
Campden Tablets vial 100 tblts. $ 4.50 ea.
Efferbaktol (so2 Tablets) 2 g $ 0.75 ea.
Efferbaktol (so2 Tablets) 5 g $ 1.00 ea.
Efferbaktol (so2 Tablets) 40 x 2 g $ 17.00 per box
Efferbaktol (so2 Tablets) 25 x 5 g $ 16.00 per box
Potassium metabisulphite pkg. 1 kg $ 7.60 ea.
Sulphur Discs (NO DRIPS) $ 0.25 ea.
Sulphur Discs 1 kg $ 24.00 ea.
Test Kits
SO2 Test Kit
CHEMetrics (TM) produces an easy to use kit for the measurement of free
SO2 based on the Ripper methods. We also carry the original
Ripper method test using Sulphuric Acid and Iodine. The acid test kit
apparatus is needed.
CHEMetrics (TM) SO2 test pkg. of 10 titrets $ 17.00 ea.
CHEMetrics Titret Holder $ 6.00 ea.
Acid Test Kit
Acid concentration can be measured by tritation using a Sodium hydroxide
solution and a phenolphthalein indicator and/or a pH meter.
5 ml pipet $ 12.00 ea.
25 ml buret with stop cock $ 92.00 ea.
Acid Test Kit Apparatus (metal stand with
clamp, buret with stop cock, 5ml pipet) $135.00 ea.
Phenolphthalein indicator, 30ml $ 4.00 ea.
Potasium Acid Phthalate N/10 4oz $ 6.00 ea.
Sodium Hydroxide, 1/5N 114ml $ 3.50 ea.
Sodium Hydroxide, 1/10N 500ml $ 9.00 ea.
Acid Test Kit $ 8.00 ea.
Malo-Lactic Chromatography Test Kit
Malo-lactic fermentation (MLF) whereby malic acid is converted to lactic
acid and carbon dioxide, can be evaluated in a semi-quantitative manner
through paper chromatography. Test takes about 10 hours.
Vertical Chromatography Kit (complete) $ 47.00 ea.
Solvent/Developer - bottle 250 ml $ 16.00 ea.
Chromatography Paper 10 sheets $ 17.00 ea.
Acid Standards (malic, lactic, tartaric $ 8.50 set
Capillary pipets - vial of 100 $ 7.00 ea.
Fining Agents
The clarity, colour, odour, taste and stability of a wine can be significantly
improved through fining. Fining involves the addition of a positively
or negatively charged chemical agent to the wine to balance the charge
of any suspended particles. The suspension will then agglomerate and settle
out. The most frequently used fining agents are bentonite (aluminum silicate
clay), activated carbon, gelatin, egg whites and PVPP (polyvinyl/polypyrrolidone).
Many books on winemaking provide detailed instruction on the use of fining
agents. Again, home trials on small volumes (100 to 200 ml) of wine are
recommended.
Bentonite (agglomerated) 100g $ 3.00 ea.
Bentonite (agglomerated) 1kg $ 10.00 ea.
Sparkolloid (clears hazes) 35g pkg. $ 2.50 ea.
Sparkolloid 1kg $ 35.00 ea.
Polyclar VT (colour improvement) 140g pkg. $ 14.00 ea.
Lab Equipment
Hydrometer (triple scale) $ 6.50 ea.
Hydrometer 0 to 8 brix $ 19.50 ea.
Hydrometer -5 to +5 brix $ 17.50 ea.
Hydrometer 30 to 60 brix $ 22.00 ea.
Hydrometer Jar (plastic) 3 cm x 25 cm $ 4.50 ea.
Hydrometer Jar (plastic) 3 cm x 35 cm $ 6.00 ea.
Hydrometer Jar (glass grad. cylinder)250 ml $ 26.00 ea.
Thermometer 9" $ 7.50 ea.
Fermtec wine thief $ 7.00 ea.
10" Glass wine thief $ 8.00 ea.
15" Glass wine thief $ 12.00 ea.
20" Plastic wine thief $ 5.00 ea.
18" Plastic wine thief 3pc $ 6.50 ea.
Pyrex wine thief (glass) $ 65.00 ea.
Vinometer (measures alcohol in finished wine)$ 6.50 ea.
pH Calibration Solutions pH 7.01 30 ml $ 2.00 ea.
pH 7.01 60 ml $ 3.00 ea.
pH Calibration Solutions pH 4.01 30 ml $ 2.00 ea.
pH 4.01 60 ml $ 3.00 ea.
Refractometers 0-32 Brix A.T.C. $ 80.00 ea.
Refractometers 28-60 Brix $ 80.00 ea.
Refractometers Digital 0-45 Brix $495.00 ea.
Daylight Plate $ 9.00 ea.
pH meter Hanna 8424 (complete) $468.00 ea.
pH meter Hanna 9026 (complete) $670.00 ea.
D.O. meter Hanna 9142W $645.00 ea.
Fermentation
Wine Yeast
We strongly endorse the use of a commercial wine yeast in the fermentation
of a grape juice. These wine yeasts have been carefully cultured to accentuate
positive fermentation properties such as more efficient sugar-alcohol
conversion, low hydrogen sulphide production, compact lees and SO2
tolerance. We recommend the addition of a commercial nutrient to reduce
the likelihood of a stuck or sluggish fermentation and to
minimize the production of sulphide (from nutrient deficiency). Nutrients
should be added prior to the start of fermentation.
LALVIN DV 10 5g pkg. $ 1.00 ea.
LALVIN (71B-1122) 5g pkg. $ 1.00 ea.
LALVIN (EC-1118) 5g pkg. $ 1.00 ea.
LALVIN (K1-1116) 5g pkg. $ 1.00 ea.
LALVIN (R2) 10g pkg. $ 2.00 ea.
LALVIN D-47 5g pkg. $ 1.00 ea.
LALVIN RC - 212 5g pkg. $ 1.00 ea.
LALVIN GRE 5g pkg. $ 1.00 ea.
LALVIN CY 3079 5g pkg. $ 1.00 ea.
LALVIN BM 45 5g pkg. $ 1.00 ea.
LALVIN D 254 5g pkg. $ 1.00 ea.
LALVIN QA23 5g pkg. $ 1.00 ea.
UAFERM EPERNAY 2 CEG 5g pkg. $ 1.00 ea.
ZYMAFLORE VL 1 5g pkg. $ 1.00 ea.
ZYMAFLORE VL 3 5g pkg. $ 1.00 ea.
ZYMAFLORE X 5 5g pkg. $ 1.00 ea.
For information and characteristics of each yeast please visit
Malo-Lactic Bacteria
Malo-lactic fermentation (MLF) is the bacterial conversion of malic acid
to lactic acid. Wines which have undergone MLF are typically softer (less
acidic). MLF with commercial cultures is desirable in reds and some white
wines to enhance stability. Many wineries encourage MLF to prevent spontaneous
fermentation by less desirable bacterial strains. It should be noted that
MLF is inhibited where free SO2 levels exceed about 30 ppm.
Ideal conditions for MLF are lower alcohol levels, pH above 3.3, free
SO2 of less than 30 ppm and a temperature above 20 degrees
Celsius.
Lallemande EQ54
2.5g pkg. to innoculate 250 L $ 20.00 ea.
Lallemande MBR-31
2.5g pkg. to innoculate 250 L $ 20.00 ea.
Lallemande (bachus)
1g pkg. to innoculate 100 L $ 9.00
ea.
Nutrients
Fermaid from Scott Laboratories contains diammonium phosphate, magnesium
sulphate, yeast hulls (ghosts), thiamine, folic acid, niacin and calcium
pantothenate. Use .2g/L.
Lalvin Fermaid 100g pkg. $ 3.00 ea.
Lalvin Fermaid 500g pkg. $ 12.00 ea.
Lalvin Fermaid 1 kg pkg. $ 24.00 ea.
Lalvin D.A.P. 100g pkg. $ 2.50 ea.
Lalvin D.A.P. 1 kg pkg. $ 20.00 ea.
Lalvin Go-Ferm 10g pkg. good for 50l $ 1.00 ea.
Lalvin Go-Ferm 100g pkg. $ 6.00 ea.
Lalvin Go-Ferm 1/2kg pkg. $ 30.00 ea.
Lalvin Optimalo 5g.pkg. good for 25l $ 1.00 ea.
Enzymes
These enzymes destroy the protective colloidal properties of pectins.
Treated juices will settle better and fine and filter easier.
Pectic enzyme 27g $ 4.00 ea.
Colour Pro - Stablilizes red colour, greatly affects
the profile of the wine, reduces fining reds and
improves settling.
Colour X - Optimizes colour extraction from the skins
Colour Pro and Colour X mixed together. $ 2.00 ea.
Enough for 100 lbs of fruit.
Watson's Premium Ontario Grape Juice
Watson's Premium Ontario Grape Juice May be purchased from our vineyards
during the fall months. While the use of concentrates or wine kits offer
simplicity, there is absolutely no substitute for fresh juice. However,
because of our emphasis on quality, sometimes demand exceeds supply, so
please order early (August). See our Juice page for more information.
Winemaking Books
Numerous books have been written on the subject of winemaking. We have
selected a short list of books which we consider to be the best references
for the amateur wine maker.
Making Better Wines (Underhill) 7th Edition
A comprehensive manual for home winemaking at an intermediate
level. It is approximately 40 pages, divided up into 8 sections
in a 3 ring binder, excellent for adding notes. $ 39.50 ea.
Modern Winemaking (Philip Jackish) Cornell University
Press, 1985, 280 pages.
An up-to-date and comprehensive guide to the winemaking process
with step-by-step coverage. It is aimed at the amateur but there
is also valuable information for the small commercial operation.
Individual chapters are devoted to table wines, sweet wines,
sparkling wines; fortified, flavoured, and non-grape wines. Very
good on the mechanics of many different treatments. $ 44.00 ea.
Winery Technology & Operations (Yair Margolit)
1990, 216 pages.
This handbook for small wineries covers vineyard and cellar
operations in considerable detail and is very well organized.
It is an excellent guide whether you have a technical background
or not. Its sections on fining and must and wine analysis are
especially well presented. $ 34.50 ea.
How to Order
Shipping - Orders are normally shipped same day of receipt of
order unless product is out of stock. Freight extra.
Orders must be prepaid by VISA.
Sales Taxes are extra, where applicable.
Credit Cards - Visa accepted
on Mail Orders Only
Returned Cheques - All N.S.F. cheques will be subject to a $15.00
charge.
Prices subject to change without notice. G.S.T. Registration No: 868735358
24 Hour Grapeline - September to November There will be an updated
harvest report to let you know what juice is ready and waiting for pick-up.
DIAL (905) 468-1371
Watsons -1516 Line 2 RR#1 Niagara on the Lake, Ontario, Canada,
L0S 1J0
Phone - 905-468-9833
Fax - 905-468-4937
E-Mail - kevin@watsons.ca
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