Feel free to contact me to discuss consulting services–I’d love to see how we can make you as successful and profitable as possible.

Tim Vandergrift Communication and Consulting
207-1119 Vidal Street
White Rock, British Columbia
Canada V4B 3T4



3 thoughts on “Contact

  1. Dawn

    I have a Selection Murray River Reserve that has been bottled for a year. Sampled a bottle last night, (very nice), only to find wine diamonds at the bottom. As good as that may be I really don’t want to share this with my friends. What would be the best way to remove the diamonds while preserving the best of the wine?


    Dawn, I used your question as a springboard for my other blog–check it out here:

    Thanks for the idea!


  2. Bob crook

    Hi Tim, I’m the same guy (retired dentist) who wrote you a couple of years ago,and commented on your excellent grasp of dental plague developement, however this time I have a question for you.

    In that your wine kits (juice) are partially concentrated, and some water must be added back, how is the initial concentration or dehydration accomplished??
    I always assumed it was by ‘vacuum dehydration’, whereby you can ‘boil off’ the water at lower temperatures just by reducing the vapor pressure in the containment vessel holding the juice.

    I am currently on a winter holiday and I just met a woman who operates an inI ‘instore/do it yourself’ wine operation, and she claimed the juice was just commonly boiled in order to eliminate the water. If this was the case, I felt it would have a very negative impact on the juice, as compared to just proceeding to fermentation with no boiling and the resulting high temperature.

    Could you describe the process for removing the water from the juice, and also provide the rational for removing 5 or 6 litres of water from 23 litres of juice.

    Thanks very much,

    1. Tim Vandergrift Post author


      Great questions: I’m going to put this in a future blog–I’ll mail you to let you know when it goes up.




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