Recent content by coboll2921

My hundred year old basement works good. It gets really cold in winter and drops out the particles nicely. We made a lot of wine in that room. :db

A glass every night when I start to make Dinner. Umm, glass equivalent to two servings. :db I make enough wine to last all year long, but I do LOVE a California Merlot when I go out.

Thanks, sounds like a good starting point.

Miss the promise of Spring..............

Ok, thought the thread was too old. It's such an odd request I'm not sure where to find a recipe. Melomel recipes are probably my best bet.

Bert, Do you still have the recipe for the Chokecherry Mead? A friend wants me to make him some.

How did the sumac wine turn out, I'm interested. :db

No, it was more process of elimination. At first I thought I forgot to put it in but it was different wines/batches popping corks. Then I thought it was faulty corks or wrong size corks but I had two different types of corks popping. Then I read up that your sulfites can get old. Mine bag is...

We have a small city vineyard. :)I might get a gallon of wine if the birds don't get them all.

I keep it simple...........I mix up the 2:1 simple syrup and just add to the five gallon bucket. I start out with about 1-2 cups and taste. If more is needed I add more. I also add the proper amount of potassium metabisulfite so no re-fermenting.

Keep notes. I'm in my ninth year of making all different fruit wines and grape wine. If I have an error situation, I go back and problem solve it and make note of it. I have a pretty consistent product now, however it's a living, breathing thing so I still have surprises, like this year I found...

Marquette and some variety from Hungary brought over in the 1970's??? (that was the story anyways) Hoping to blend the two when I get enough produce. This is the 3rd year and not many. What I do have the birds are getting them. I'll need to invest in a net next year.

Sorry to hear that, all that work for nothing.:slp

The reason I tossed it was because last year I had a bucket that smelled like spoiled or rotten fruit and I continued with it all the way to bottling and tasting it from the bottle and it still was bad. I didn't want to spend all that time if it wasn't going to result in something I could...