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Winemaking Talk - Winemaking Forum

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  1. HillPeople

    Cranberry wine from pure cranberry juice, any tips?

    1.118 - .992(dry) x 131 = 16.5% ABV. That's pretty hot for a fruit wine which IMHO should end at 12.5% to have a good flavor profile.
  2. HillPeople

    Adding Solar Panels Thoughts?

    Off grid house and winery here. 1/3 mile from the end of the power line so it was a no brainer given the cost of extending the line. Earth buffered/passive solar house. We run on ~4 Kw of photovoltaics with some major loads running on propane- radiant slab in the winery, DHW via Rennai...
  3. HillPeople

    Liquid Sunshine

    It's one of our customers favorites.
  4. HillPeople

    its your favorite wine still based on grapes? if not, what it is it?

    Oh yes. Dandelion, Pear, Peach, Blueberry, Aronia are our most popular. Frontenac most popular grape red.
  5. HillPeople

    What was your biggest 'ah ha moment' to help you make better wine?

    Keep your yeast happy and patience.
  6. HillPeople

    Vineyard maintenance Mower question

    The DR trimmers work well for vineyard whacking.
  7. HillPeople

    Old school Dandelion Wine

    I must have posted the recipe here before so I won't repeat it. It came originally from my grandmother (circa 1975) and we make between 12-24 gal/year. It remains one of our most requested wines. The only ingredients- 12-20 lbs, of blossoms picked in full sun- no stems. No need to separate...
  8. HillPeople

    Sulfide aroma (sulfur, rotten egg) - prevention and removal

    No- it probably isn't. I only had to do it a couple times years ago.
  9. HillPeople

    Sulfide aroma (sulfur, rotten egg) - prevention and removal

    I have had success with racking through a sterilized copper scrub pad suspended in the neck of the receiving carboy.
  10. HillPeople

    Aronia - Chokeberry. Has anybody made wine from these or grow them?

    Yes- we've made many gallons so far and do more every year. Fresh and very ripe berries (we have a local farm that has hundreds of bushes), crushed, and use about 4-5 lbs/gal. Sugar to starting SG of 1.090, fermented on the skins to 1.030 or so, end at .990, no backsweeting. I usually add FT...
  11. HillPeople

    Can tomato wine be made with tomato paste?

    Just noticed this tomato wine thread. We've made it the last two years- the first year as an experiment and the last one because the first turned out so well. If I were me, I'd only use ripe tomatoes- cherry, full size- whatever- that can be harvested free end of season. We use about 4-5 lbs per...
  12. HillPeople

    Marquette veraision

    We use FT Rouge and French Oak M+ cubes. Marquette benefits from both.
  13. HillPeople

    Pear wine clearing

    I've found that pear wine benefits nicely from oak cubes.
  14. HillPeople

    Aronia berry Wine

    We've been making Ruby Red Aronia for a few years now with excellent results. We get them at a farm right down the road. Very cold hardy.
  15. HillPeople

    Marquette veraision

    Way behind here in Central NH. A good 2 weeks.
  16. HillPeople

    Marquette versus Frontenac

    Yes- there are people in this latitude who have had great success with Verona, but I have none.
  17. HillPeople

    Marquette versus Frontenac

    After 6 years, I'd choose Frontenac over Marquette- both in the vineyard and winery.
  18. HillPeople

    Old school Dandelion Wine

    Somehow a sunny day in a field of flowers and bees with good friends who are familiar with the end product makes up for it.
  19. HillPeople

    Old school Dandelion Wine

    Bahahaha. That certainly has not been my experience. Picked 18 lbs. yesterday.