Recent content by enyawgerg

I made a chocolate rasberry wine that I back sweetened. I added the brandy that was called for. I have it sitting in a fermenter, for a few days jelling together before I bottle. I tasted it tonight and it seems a bit medicine after taste. On the front it is clearly rasberry w/ slight hint...

At this link you can see the plan I am using as a guide: https://tapsclub.wordpress.com/technical-topics/diy-drill-mixing-paddle/

I have made wine off and on for over 20 years. In the last year I have become more serious with it and trying to perfect it. In the last year, I have had a problem that I have never experienced before. CO2 build up popping corks. Not sure why all of a sudden I am faced with this issue...

Thanks everyone for the good info.

Thanks for the info. A friend of mine locally here, tried chambourcin and japanese beetles and I believe, he said deer killed the plants. I think I will begin to prepare a site for Norton grapes.

I have thought of that. I was interested in anyone who has actually grown them around here.

I am interested if anyone living in Central N.C. has grown Norton/Cynthiana grapes successfully. I would like to give it a try, but do not want to invest time and energy into a failure.

I am planning to make a batch of scuppernong wine. I was considering adding welch's grape concentrate to enhance the flavor. Would I need to alter the amounts of additives such as tannin, yeast nutrient, acid blend, etc. that the recipe calls for?