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sounds like a nice recipe... hmmmmm maybe a new wine for me? :)

Well, it's been aging for about 9 months now, filtered it, and degassed it a lot... I'm not sure when to call it quits.

Oh, those are the cheapest Ohio grapes you can buy, so... No good friends with grapes. I must be doing something wrong!

Working for a non-profit organization, writing medical literature, and still applying for my dream job. Haven't gotten it yet, but I have a plan "B" this year. I'm not saying anything yet, but if it works out, I'd be probably pretty happy. :)

Thanks for a quick response on a Friday night! :) Life here is (again) a bit on hold, but doing better. It's the darn degassing that is getting the best of me at the moment! :D Current Brews, for those who are interested: Oregano (5 gallons) Chrysanthemum (5 gallons) Basil (5...

Not over there that often either, but a little more. I've been very busy with .... a lot of things.... again... and now the waiting game has begun again. I've never meant to be a stranger to the forum, but it's just that the "online" winemaking has taken a lesser role. Real winemaking...

I've recently been shown the effects of what good degassing can do for a wine. How do I know if I've degassed enough? For example, I have mixed with a stirrer, used the foodsaver-degasser method, and the vacuvin (although I haven't used that one that much). The stirrer (on the power drill)...

Waldo! hahaha

Hi everyone, I needed to let everyone know that I just drank aglass of Waldo's Port (Take I) last night. I thought it was great, very smooth, nice sweetness. It's been aging since 2005, and it was definitely worth it. It's a well-crafted port, and it was a delicacy to drink it...

I have a Samsung CLP-510, which we got for a steal last year at 250 or so... It's more than sufficient for wine-labels.

Fantabulous on the marigold! It really is a great recipe. I love it as well. I bottled a dandelion wine of about 10 months of age a couple of nights ago. It is young, but shows promise. I didn't do much of anything with it, but sweetened it up a bit after it was finished. I also...

Hello all. :) Thanks for the warm welcomes. :) Makes me feel all fuzzy inside (or is it the marigold wine I'm drinking?)! :) Well, I'm doing some temp jobs right now, but am still waiting for replies on residency. What a rollercoaster! Thanks for welcoming me back "home." :)...

good to be here, thanks ramona. :) I still have tons of frozen mums in my freezer and I'm trying to make some room for a new batch. Just ordered some beer from George too (of course, only to take it off his hands. ;) ) life has been quite a roller coaster lately, but i'm still hanging...

Cleveland got 2 feet in 16 hours last week. I got stuck with my car about 6 times. Helped about 13 cars out of some sort of drift/snow... (my car has been included in the 13). 3 more inches came down tonight. Plus, the arctic cold is really starting to bother me now. The weather is...

Long night revisited.... :) Chickweed is bottled, so is dandelion and mum mix (way long overdue - has been bulk aging since ... who knows?)... Tomorrow I think I'm going to tackle basil-dill and red-clover/elderberry... Those are each 5 gallons. Last week I started a...

Thanks everyone... :) I have exactly 1 year until the wedding, and then about 25 years for the last bottle to age. :) I was thinking of asking TimV, but he thinks I'm a Dornfelder maniac. I keep trying to get him to produce it, but he's not game. ;) Dornfelder is like the best wine I...

I have recently been asked to be a maid of honor at a wedding. I would like to make a great kit (red) and no expenses should be spared. They like a wine called "Dornfelder" (I believe it's a Merlot/Cab-Sav hybrid), but I know no kit manufacturers make something like that. I would...

{{{{{{{{{{{{{{HUG to Frank}}}}}}}}}}}}}}}}

It could work, Coaster - technically. But if I remember correctly, the temps should NOT be freezing (just at 33 F)... I don't know the freezing point of alcohol, but mine didn't freeze last year, but I wouldn't want to risk it again. I'm a little more careful this year with my wines. So, I...

If it stays around 62ish, you're fine. Depends on the yeast your using, but my basement goes down to 62 in the winter and I have no problems with Montrachet yeast and Lalvin 72B1122... Fermentation will go slower, but once that's over with, your wine should be fine with somewhat cooler temps...