Started 2 new batches today. A 3 gallon batch of regular Elderberry wine and 3 gallons of Blueberry /Elderberry Port. The Port smells awesome right now and they both taste very good.
Here is the wine room these days:
The Bucket on the left is the BlueElder Port. She smells better than she looks. There's 16 pounds of blueberries and 6 1/2 pounds of elder berries in it. Added the usual cast of characters along with 1 pound light Malt which makes it very thick and rich tasting. My yeast choice is KV-1116 to maintain the fruitiness but go to 20%:
I have put the "special" Glass bubbler to work again. I use it on all my good wines as a reminder to the standards I have to uphold when making my wines.
The Elderberry Wine has almost 10 pounds of elderberries and the usual cast members mixed up. It's amazing how cooking the berries with 5# of sugar brings out the awesome flavor of these sour tasting berries. yeast choice was RC-212 to enhance the boldness of the fruit:
Other wines going on the bench:
This is a trial wine made from the Catawba Grapes I have in My yard. So far it taste pretty good. Made about 1.5 gallons:
This is one of 2 gallons of Tomato wine............... I hope aging helps.............
This is a gallon batch of Lilac wine I thought I would try a while back.........
I hope it ages better also.............. sigh........
Also on the bench in various spots are 6 gallons of Old Vines Zin, 3.5 gallons of scuppernong/muscadine mix, 3 gallons of Peach Port, and 3 gallons of Peach Wine that is really good.
Here is the wine room these days:
The Bucket on the left is the BlueElder Port. She smells better than she looks. There's 16 pounds of blueberries and 6 1/2 pounds of elder berries in it. Added the usual cast of characters along with 1 pound light Malt which makes it very thick and rich tasting. My yeast choice is KV-1116 to maintain the fruitiness but go to 20%:
I have put the "special" Glass bubbler to work again. I use it on all my good wines as a reminder to the standards I have to uphold when making my wines.
The Elderberry Wine has almost 10 pounds of elderberries and the usual cast members mixed up. It's amazing how cooking the berries with 5# of sugar brings out the awesome flavor of these sour tasting berries. yeast choice was RC-212 to enhance the boldness of the fruit:
Other wines going on the bench:
This is a trial wine made from the Catawba Grapes I have in My yard. So far it taste pretty good. Made about 1.5 gallons:
This is one of 2 gallons of Tomato wine............... I hope aging helps.............
This is a gallon batch of Lilac wine I thought I would try a while back.........
I hope it ages better also.............. sigh........
Also on the bench in various spots are 6 gallons of Old Vines Zin, 3.5 gallons of scuppernong/muscadine mix, 3 gallons of Peach Port, and 3 gallons of Peach Wine that is really good.