Search results

My hundred year old basement works good. It gets really cold in winter and drops out the particles nicely. We made a lot of wine in that room. :db

A glass every night when I start to make Dinner. Umm, glass equivalent to two servings. :db I make enough wine to last all year long, but I do LOVE a California Merlot when I go out.

Thanks, sounds like a good starting point.

Miss the promise of Spring..............

Ok, thought the thread was too old. It's such an odd request I'm not sure where to find a recipe. Melomel recipes are probably my best bet.

Bert, Do you still have the recipe for the Chokecherry Mead? A friend wants me to make him some.

How did the sumac wine turn out, I'm interested. :db

No, it was more process of elimination. At first I thought I forgot to put it in but it was different wines/batches popping corks. Then I thought it was faulty corks or wrong size corks but I had two different types of corks popping. Then I read up that your sulfites can get old. Mine bag is...

We have a small city vineyard. :)I might get a gallon of wine if the birds don't get them all.

I keep it simple...........I mix up the 2:1 simple syrup and just add to the five gallon bucket. I start out with about 1-2 cups and taste. If more is needed I add more. I also add the proper amount of potassium metabisulfite so no re-fermenting.

Keep notes. I'm in my ninth year of making all different fruit wines and grape wine. If I have an error situation, I go back and problem solve it and make note of it. I have a pretty consistent product now, however it's a living, breathing thing so I still have surprises, like this year I found...

Marquette and some variety from Hungary brought over in the 1970's??? (that was the story anyways) Hoping to blend the two when I get enough produce. This is the 3rd year and not many. What I do have the birds are getting them. I'll need to invest in a net next year.

Sorry to hear that, all that work for nothing.:slp

The reason I tossed it was because last year I had a bucket that smelled like spoiled or rotten fruit and I continued with it all the way to bottling and tasting it from the bottle and it still was bad. I didn't want to spend all that time if it wasn't going to result in something I could...

This is my 5th year making wine from grapes that we juiced at a local orchard. I used the same recipe as last year but I mistakenly put in 6 camden tablets in a 5 gallon bucket in the primary fermentation. Then after 24 hours I added the yeast 71B-1122. The yeast didn't take hold for two days...

Zintrigue, it's definitely worth it. I'm on my 5th year the wine keeps getting better. It's very cost effective if you drink wine and taste alot better than store bought wine. My husband finds people/friends that don't use their fruit from their trees. We always share back the wine when it's...

Have old house with stone wall basement - works great! We have a hundred year old house with stone walls. There was a separate room where furnace heat doesn't get into so it keeps the wine really cool in winter when it's bulk aging and drops out particles. In Summer it stays pretty cool also...

I thought about back sweetening last year but wasn't sure how much it would cut the tartness. So much to learn yet. I'm hoping for a stellar batch of wine this year. There's always hope with a fresh batch of grapes. We're going to take cuttings and plant them in our yard next spring. That...

Thanks! This is my second year wine making and we try to improve every year. I'm keeping notes and read this forum all the time. The flavor of the grapes is fabulous, it was just a little tart last year.