Recent content by blackspanish777

So finally broke down and added some peach flavoring to cover up the fact that I started with half the peaches I needed. Tastes good and will be bottling soon... Lesson learned.

I just wanted to see if you ever finished this wine? I made one last year (currently bulk aging and settling) and while the flavor isn't bad the appearance is quite inky... Was yours the same???

Ok so I tried it this morning and the alcohol flavor has died down, but the pear flavor is.... interesting... It might change in a month or so, and I am going to sweeten it, but not sure if I will try it again...

Alright so I forgot to post, but I added some finishing tannins and bottled this dry a few months ago... Tasted great in bulk, but tastes flat in the bottle. I don't think I had enough Concord juice concentrate per gallon of water added.

Ok so tried it today again... Still has a strong burn and not sure about the after flavor... Hopefully it will die down. Will try again in a month or two.

Ok so fast forward a few months... Peach wine was clear but wanted to add a peach f pack... So i simmered ten pounds of peaches and then blended them up with an emulsion blender and then strained them before adding the mixture to my peach wine... 5 days later it looks like pulp has separated...

I can say that the alcohol flavor right now is really overrunning every other flavor. But I can see what you are saying about the haylike taste to it.

I think mine was about a month. But it takes a while to mellow.

Bottling day today! Going to let it finish aging in bottles. Great taste already. Back sweetened with 2 lbs of sugar to bring SG to 1.01. Corked them with my brand new floor corker. Well worth the investment!!! Making wine in South Texas since March 2014 Cibolo Creek Cellars Follow us...

OK racked this wine over the weekend and did a quick taste test. So far so good!!! It tastes slightly like a merlot right now.

OK so I did my second racking today and the color change could not be more drastic since I first put the wine into the carboy from the bucket... The taste though still has a strong alcohol flavor with a slight woodiness to it. I have no other way to describe other than "interesting" at this...

I know I have shared these a while back...but the image was poor quality. While the labels are very plain, I think they look very sharp!

Wasn't sure where to post this, but we recently made our first prickly pear wine. Seems to be going great so far!!! I did not cut them up at all. My Dad and I burned them using a pear burner (basically a flame thrower used to burn the needles off so cattle can eat them during a drought)...

Just curious...what is a cold soak again???

I am thinking I might do some kind of peach wine made with white grape juice... But I am not sure. Curious what everyone else is doing??? Making wine in South Texas since March 2014 Cibolo Creek Cellars Follow us on Facebook: www.facebook.com/sekulafamilyfarms www.sekulafamilyfarms.com