Recent content by topkeg

I did 5 gal of peach wine two years ago. I almost poured it out, but it came in well after 1.5 years. I find it to be a better desert wine, doesn't seem to pair well with any food.

Like many of us, my first recipie was from his site!

Wow, lots of hours and patience in that press! I made my own to start with and what is usually underestimated is the amount of force it take to efficiently press grapes. Especially white. Lots of force in your lever arm design, but you still might need more! This year a friend gave me an Italian...

Ive only been doing the wine thing about 7 years and like most, patience is the number one problem. Ive had more than my share of bottle blows! Mostly with "skeeter pee". Since SP is generally in good shape to drink in 3 or 4 months, bottling too early is a big risk. Looks clear, then the oxygen...

My "orange wine" is some of the best of many varieties I make. Basically follow the Skeeter Pee recipe. Any variety of orange works, the sweeter the better. ABSOLUTELY juice your oranges. I use 90-100 oz of juice plus water to make 5 gallons. Add sugar to get to desired brix. Usually use EC-1118...

210 pounds Blanc du Bois from 10 three year old vines. South-central Texas

I checked brix, I think it was about 11-14 for me which is what I've seen in past. Some areas around Houston came in early this year

That would be "The Wild California Mustang"

In talking to my local wine guy who is familiar with it he says its a results of the 100's of wild yeast strains possible on the grapes. That it will eventually settle out, but takes time and patience!

Picked 60 pounds of wild Texas Mustang (similar to Muscadine) over 4th. I did a 5 gallon batch using EC1118 that is now pressed/racked off the skins and dry already. However, I am trying a 1 gallon batch using the natural wild yeast for fermentation. Going country old school. The strange thing...

243 Ponderosa and 75 Meyers, yielding 6 gallons of juice. Gonna be a big batch of SP going this year. I'm gonna branch out from standard, touch of strawberry, and maybe do some kiwi and triple berry. Crazy thing, it took me a whole bottle of pee to juice the lemons:)

Racked a batch of pomegranate wine that was about 30 days post secondary, already fermented dry. When I went to rack off the settled lees, wow, some of the strongest rank sulphur I've ever had on anything I've done. Added a camp. tab to each. So now what?

Dave, that's some good stuff. I've always been proud to not be a wine snob! Most who are do it just for show and don't really have a clue to what they say. Quoting that information at the table while sipping an over priced commercial wine would qualify. However, as I get deeper and deeper in to...

So why is it that SP is so dang good in such a short time frame compared to traditional grape wine?

What's a gut feel for max time in fridge? And what would be optimum temp?