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Yes, maryland has some good soil I guess! :)

Can you use a yeast slurry from anything? I really want to make a blackberry or blueberry skeeter pee, but neither are in season and i'm itching to make some pee! Can I use a slurry from mead... or will that even have much of a slurry?

I have a little less than 5 gallons in my 5 gallon carboy. What should I top off with? I topped my apple off with apple juice.... but I don't think there is pumpkin juice, and I can't find pumpkin wine ANYWHERE! Would a white wine work? :?

We are planting chardonnay, cabernet franc, concord, riesling, merlot and pinot gris. About 8 plants of each. I cant decide on a name yet. I have a few in mind, but don't know if they are taken or how to even find out. How do you register a vineyard? Do you register by state?

Started my wine making process in Fall 09. I bought a new house that came along with a few concord vines. When the grapes arrived I thought about making jam, but since the old man who used to live there was a free spirited nudist :< , we went for the more crazy of the ideas and started making...

Tom, What do you do with all of the wine you have aging? Do you sell it or just give it to friends?

I am thinking about naming my farm/wine/vineyard and want to know if anyone else has a name... and what it is.

I just got a booklet in the mail today from double A. I am going to go with them also.

Slyguy, I am also contemplating buying some vines. I live in Northern MD, by York Co., so I am also Zone 7. Where did you get information on vines, and where did you order yours from?

thanks for the reply . when should i degass and how often and when do i know that i have degassed enough

Is degassing necessary for all wines? None of my recipes say anything about degassing ... :slp

e-wine, The recipe I used is from the purple winemaking book. I used the "flesh" or the meat of the pumpkin. Not the outside, but just the inside. I'm not sure what type of pumpkin though...

oh, and the batch was started right around thanksgiving.

Yes it is still fermenting. I guess aging was a bad word to use. It is in the secondary, and has been reracked once. I guess it will just take a while to clear up and smell better....

I have a 6 gal batch of pumpkin aging. It looks kind of like the one posted a few up, but it is a little more yellow. However, it smells like beer, or i guess, fermenting pumpkins. Is it supposed to smell this way? Should it start to smell pleasant later on when it starts to clear up?