[manicorganicgal]

If anyone has tasted this recipe, how would you describe it? It sounds like a great vinegar, but as a wine? Please give me an idea of what it would compare to if anything. I'm very curious.

[non-grapenut]

I've only been making wine since 9-2008 (just got to try my year-old hooch)...my 'credentials'...BTW: all these are handmade, no kits, mostly Keller recipes..

Primary
6 gal. Dried-fruit Wine (orange juice base with dates, figs, apricots and sultanas)
Secondary
5 gal. Elderberry/Blackberry 'Port' (using Luc's recipe)
5 gal. wild Scuppernong/Niagara
5 gal. Bilberry/blueberry/strawberry (will make sparkling)
2.5 gal. Muscadine/Niagara (done old-world, no hydrometer, just for FUN)
2.5 gal. Christmas Brew (pitched 12-25-09,all the year’s berry musts + local Aronia berries; this is now a yearly tradition and I save my nylon bags of crushed fruit in the freezer--we use a special bottle shaped like a tree)
2 gal. Apple
1.5 gal. Banana/Sultana (considering blending with Pecan)
1.5 gal. Sake (near ready, made with sweet rice)
1 gal. Pecan (might need 1 more racking, tastes like bourbon)
Bottled Storage
Cherry (+ 2 other variations: vanilla, almond)
Muscadine/Niagara (1-year aged, new batch in secondary using Scuppernong)
Pineapple/mango (from tinned fruit)
Strawberry (brut)
Dried Fruit (1-year aged, new batch in secondary)
Rose Petal/Niagara
Pom/Cran
Peach Bliss
Billy Blue (Bill/Blue berry mix)
Pear

Consumed
Berry/Lavendar
Grapefruit
Strawberry/Grapefruit blend

[jwthomas]

Just finished a 1 gal. tea wine and got a 1 gal. concord grape jelly wine going.
every one liked the tea wine. so i had to hide a bottle to put up

[Rock]

Originally Posted by enotierra

I'm barrel aging 60gal of Cabernet Sauvignon that I started in Oct '09. it has already finished MLF and I added some tartaric acid to level off as well as adding SO2 to keep it clean.
I have 2 carboys (5gal) of the same wine that I use for topping off and I will use when I draw off the lees at the end of this or begging of next month.

I have a concern that the wine in carboys has not gone under MLF it's still going still small bubbles coming up and the air lock is visibly moving, will I have any problem when I mix this wine in with the rest?

Thanks

Hey enotierra,did you use a strain for mlf?Before or after primary.Was your ph high is that why you used tartaric acid?Did you use so2 in the carboys?Did you run a test to see if that mlf was done in the 60 gallon batch?How much so2 did you use ?What type of barrel are you using?

[millwright01]

Bottled these

WE Selections White Merlot Nov. 2007
Island Mist Black Raspberry Merlot Feb 2008
Niagara Mist Blue Pom White Merlot Apr 2008
Island Mist Peach Apricot Chardonnay Apr 2008
WE Selections International Chilean Merlot June 2008
Niagara Mist Black Cherry Pinot Noir Nov 2008
WE Selection Ltd. Edition New Zealand Merlot Jan 2009
Niagara Mist Strawberry White Zinfandel Apr 2009
WE Selections International Chilean Merlot Apr 2009
WE Selections International Chilean Merlot July 2009
WE Selections International Chilean Merlot Feb 2010
Costco Vino Europa Merlot March 2010
WE Selection International White Zinfandel May 2010
Niagara Mist Black Cherry Pinot Noir June 2010
Skeeter Pee June 2010
Costco Vino Europa Cab (with raisins) Sept 2010
Kenridge Showcase Primitivo/Syrah Sept 2010
WE Selections International Chilean Merlot Apr 2011
RJ Spagnols En Primeur Australian Shiraz Apr 2011
Cheeky Monkey Shiraz Apr 2011
WE Raspberry Chocolate Port Nov 2011
WE Selections International Chilean Merlot Feb 2012
RJS Cellar Classics White Zinfandel Feb 2012
WE Raspberry Chocolate Port Feb 2012


Waiting to start these:
WE Selections International Chilean Merlot

Primary or Secondary:

Bulk aging:
Rhubarb/Berry from juice
Kenridge Showcase Collection Spanish Cabernet Sauvignon

[ffemt128]

New to Wine Making, started October 2009;

Made:
Wine Expert Vinters Reserve Valpolicella (one bottle left)
Spiced Apple Wine - Scratch from recipe, (3 gallon) started Nov 2009 bottled Feb 2010. (gone)
Wine Expert Selection Original Chianti - Bottled EOM Feb 2010 - Aging (1 case left)
Wine Expert Island Mist Blackberry Cabernet - Bottled Feb 28, 2010 (gone)
Joe Matoli Mead (gallon) started 1/2/2010 - Bottled Feb 28, 2010 - Aging (2 very sweet bottles left)
Tropical Breeze - Julie's Recipe (gallon) Atarted Jan 23, 2010 - Bottled Apr 3, 2010 - Aging
Island Mist Black Berry Cabernet - Bottled April 28, 2010
Island Mist Green Apple Reisling - Bottled and aging
Skeeter Pee - Bottled
Mixed Berry Melomel - Bottled and aging
Island Mist Black Raspberry Merlot - Bottled and aging
Spiced Apple Wine from Modified Keller recipe, 3 gallon batch Bottled and aging.
Elderberry from Vinter's Harvest 3 Gallons, part oaked part not.
Chilean Chianti - 6 gallons - May 13, 2010
Chilean Cabernet Franc - 6 gallons May 13, 2010
Chilean Pinot Grigio - 6 gallons May 13, 2010
Chilean Sauvigion Blanc Blanc - 6 gallons May 13, 2010
Wine Expert Black Berry Cab - 6 Gallons - Aug 2010
Pinot Noir - Fall 2010
Merlot - Fall 2010
Ruby Cabernet - Fall 2010
Johanisberg Reisling - Fall 2010
Malvasia Blanc - Fall 2010
Chablis - Fall 2010
Strawberry - 6 Gallons June 2010 - Ended as 4 after all the racking
Spiced Apple - 12 Gallon October 2011
Elderberry - 3 Gallons from fresh picked berries - Aug 2010
Elderberry - 6 gallon batch from fresh berries - Aug 2010
Elderberry Blueberry - 6 Gallon - Dec 2010
Skeeter Pee - 12 gallons 2011
Cranberry Lime Skeeter Pee 2011
Blueberry Pomegranate - 2011
Jalepeno Pepper - 3 Gallon 2011

In Process:
Strawberry June 2011 - 7 Gallon
Chilean Sav Blanc - May 2011
Chilean Pinot Grigio - May 2011
Chilean Chardonnay - May 2011
Chilean Muscat - May 2011
Chilean Chianti - May 2011
Chilean Cabernet Savignon - May 2011



Plans for future
Another batch of Apple, 6 or 12 gallons this time, from fresh cider (Trax Farms)
Elderberry
Peach Strawberry from fresh berries.

Since starting wine making in October 2009 I have amassed 4 - 3 gallon carboys, 14 - 5 gallon carboys, 2 - 5 gallon Better Bottles, 2 - 6 gallon carboys, 1 - 7 gallon carboy, 2 - 7.9 gallon primaries, 1 - 2 gallon primary, over a dozen gallon jugs, a boatload of airlocks and bungs and various other stuff..

[Tom]

Impressive Doug, Looks like the "bug" bit you big time.

[ffemt128]

Originally Posted by Tom

Impressive Doug, Looks like the "bug" bit you big time.

I admit, I've been bitten.

[NSwiner]

Updated my list with Raspberry finfandel and beer .

[nursejohn]

Wow, after reading some of the impressive lists on here, I guess I have a pretty small operation. Anyway, here is what I have going: 5 gallons of Vienna Lager beer, 5 gallons of strawberry/banana wine, 6 gallons of blueberry shiraz, 1 gallon JAO mead, and 1 gallon of raspberry melomel. I also have a black cherry pinot noir kit waiting to be made.