Winot
Member
- Joined
- May 25, 2009
- Messages
- 30
- Reaction score
- 0
Hi all,
I am a new hobby fruit winemaker and am having a ball with this hobby. I can't believe I go down into the dusty basement under our house every day with a torch just to stare longingly at my aging secondaries, LOL. I think I am hooked, at least for the time being.
I finally got around to giving wine making a shot. As a young teenager I admired my grandfather and his homemade wines, and the "nightcap" he used to let me taste (from memory - turnip wine, parsnip wine, apricot wine and maybe orange wine), he must have made an impression as I have always wanted to try wine making at some point. I think it was around that time that a best mate and I made "rusty" ginger beer in a Scuba tank one school holidays, after the bright idea that we could just turn on the valve when required as it would be pre-pressurized. Not thinking that high pressure acidic liquid is a great solvent for many things, including rust :< Anyhow, 28 years later and I think I am using more standardized primary fermentors.
I live in Melbourne, Australia with my wife Elsa and 2 nearly grown-up 'kids', we moved here from the Philippines where I worked from 2003-2006. We live on the east side of Melbourne at the foot of the Dandenong Ranges, 40 minutes drive to the Yarra Valley wine region. Seems like a great community here and full of true dedicated addicts. See you all around - Bruce.
I am a new hobby fruit winemaker and am having a ball with this hobby. I can't believe I go down into the dusty basement under our house every day with a torch just to stare longingly at my aging secondaries, LOL. I think I am hooked, at least for the time being.
I finally got around to giving wine making a shot. As a young teenager I admired my grandfather and his homemade wines, and the "nightcap" he used to let me taste (from memory - turnip wine, parsnip wine, apricot wine and maybe orange wine), he must have made an impression as I have always wanted to try wine making at some point. I think it was around that time that a best mate and I made "rusty" ginger beer in a Scuba tank one school holidays, after the bright idea that we could just turn on the valve when required as it would be pre-pressurized. Not thinking that high pressure acidic liquid is a great solvent for many things, including rust :< Anyhow, 28 years later and I think I am using more standardized primary fermentors.
I live in Melbourne, Australia with my wife Elsa and 2 nearly grown-up 'kids', we moved here from the Philippines where I worked from 2003-2006. We live on the east side of Melbourne at the foot of the Dandenong Ranges, 40 minutes drive to the Yarra Valley wine region. Seems like a great community here and full of true dedicated addicts. See you all around - Bruce.