Recent content by fermenter

Good info, but I have never been on the fancy side of things anyway. I may just enjoy the color as it is and tell my friends it is supposed to be that way. And as always anticipation for the 2024 crop.

It has been in a new oak barrel for about 3 weeks now so I will probably bottle this week. As I said to my taste buds it is just fine. I will also use some of it to blend with another red I have aging.

After more research I can answer my own question. That would be a NO. Not sure of the reason for the color. I was thinking I might have mixed too vigorously at first with the seeds, skins, and all. The previous wine from last year was darker red. It does taste good.

My latest wine from Norton grapes is more brown than red. Is there any reason I couldn't add some red food coloring to make it look better but not affect the taste?

I'm waiting on warm weather to prune the vines. I have 2 kits to start, a merlot and a mango/pineapple/dragon fruit. I have 2 five gal. batches aging and will bottle the Norton in the oak barrel soon.

Rocky, it looks like you figured out at least one way, part of the time. Congrats.

Barrel rack made from leftover odd pieces.

My chemistry professor assures me that wine is a solution.

I am actually in Nebraska working on a church construction project. I brought the kit and enough equipment with me to start it. Just enough room in the RV to begin the process.

I have 5gal. Norton from my tiny home vineyard in bulk. I will probably bottle late winter, early spring. Just starting a Grenache Carignan kit that has been resting in seclusion for almost a year. I assume it is still good. A few vines of Garnacha grapes. 2024 will be the first harvest for them.

I am ready to start a Wine Expert kit that has the skins with it and the bag for the first time. I have made wine from grapes that I raise at home and just have juice and skins in the fermenter. Do I really need the bag? I have been searching for an answer on the forum but didn't find it.

Welcome Brandon. This place is a RIOT.

Welcome from Ks. I have a whooping 8 vines. Norton and Garnacha. Great therapy from the other stresses of life.

Picked the Nortons Sept. 1 and they have been working for a week now. Brix started about 22. Just 5 vines but will get 2-3 gal. I might find a kit to mix it with.

Couple of years ago I tried a spiced wine with Celestial Seasonings Bengal Spice tea; Cinnamon, Roasted Chicory, Roasted Carob, Vanilla, Ginger, Cardamon, Cloves, Nutmeg. For some reason the fermentation quit too soon. I will probably try again at some point.