Wine On My MindI started this hobby May 29, 2012Total Gallons Made Thus Far
*Vino Italiano Merlot Red
6-gal batch 05/29/2012-Bottled-07/09/12
*Wonder Wine Gal batch of Cherry wine for -Primary-Skeeter Pee Blend
. 6-gal batch-06/29/12~07/14/12 Bottled
*1 Gal~Coffee wine
-07/07/12~Bottled on 08/27/12.
*Berry Blend (raspberry/blackberry/blueberry+cherry) Skeeter Pee
08/07/12~started 6-gal batch Clearing agents 08/31/12. Carboy aging.Bottled-11/05/12
Fruit Mix Wine~6 Gal. in primary
10/21/12. SG 1.090
10/23/12. SG 1.024~pitched yeast.
10/26/12. SG 0.998. Racked to secondary carboy.
10/29/12 Reracked and some degassing
11/15/12 SG 0.990. Re-racked degassed and added Fining-K-meta & SorbateKC.
01/18/13 added super-kleer wine was not clearing. *Primary-2 Gal Pumkin wine.
11/30 pitched yeast~SG 1.090 [about 5 lbs pumkin flesh, 2 lbs white grape rasins, 2 cinnamon sticks, pinch of netmeg and 2 cloves.] It really tastes great just like pumkin pie. 12/04/12 racked to secondary~SG 0.990
re-Racked, fined and degassed~01/08/13.*Mead/Melomel
1 gal batch 4 lbs. SueBee White Clover Honey- 1 lb. Blueberry & 6 oz. White Grape/Raspberry juice-primary 1/11/13.
1/12/13~SG 1.098. stirred and squeezed fruit pack
01/13/13 pitched yeast. 01/14/13 fermentation started.
01/15/13~SG 1.048. Squeezed fruit pack and stirred must. Airlock now shows some activity.
01/19/13~SG 1.004. Removed fruit pack.
01/22/13~SG 1.000. Re-racked off lees to secondary.
01/31/13~SG 0.096. Re-racked
02/08/13~SG 0.094. Will wait 3 more days to degassing and fining- sweetening.
02/12/13~SG 0.094. Degassed.*Skeeter Pee
1 gal batch mixed into yeast slurry (Melomel/ White Clover Honey, Blueberry & White Grape/Raspberry juice must lees.)
01/31/13~SG 0.094 Re-racked
02/08/13~SG 0.094 Re-racked
02/12/13~SG 0.094 Degassed.
03/05/13 Degassed, fined and backsweetened with honey to SG 1.030.*Sweet Cherry Wine
Vintner's Harvest Puree and 4.25 oz golden raisins.
2 gal batch
02/07/13~SG 1.114 placed in primary.
02/08/13~SG 1.120 pitched Montrachet yeast...hmmm. went up 6 points. A strong cherry wine it will be.
02/09/13 fermentation started
02/10/13~SG 1.110 removed raisin pack.
02/12/13~SG 1.044 removed cherry fruit pack.
03/09/13~degassed, fined and backsweetened to SG 1.024.