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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?

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

This is the first year I will have a workable crop of white and reds. Not a lot, but probably enough for a couple of batches. The problem I have is veraison started in early July here in south Texas and it looks like my week long fishing trip and harvest are about to clash! The question I have...

So last year I splurged and bought the $60 refractometer to use instead of the traditional hydrometer. I calibrated it to 0 and all seemed well. Now my last couple of batches, I just haven't been able to ferment dry. So today while racking two batches of pee and a batch of loquat I get this...

I'm preparing to add some sugar to my newly started batch of Loquat wine to push up the SG. So I downloaded some handy charts to help with the sugar amounts. In doing this I ran across the "WineCalc" app for my phone. Seems to be a pretty neat app, but when I use the "chart", to get from 1.040SG...

Out of all the odd wines I make, my pee gets the best rave reviews. But this on is killing me! I really like using the lees from my plum wine, so this batch I used a gallon of plums( previously frozen) instead of lees in a 7 gallon batch of fresh Meyer/Ponderosa lemon juice. But Stalled...

I'm making a jalapeño wine from Jack Keller's recipe! and I am trying to decide if fermentation has stalled! or just going slow. In Jack's recipe it seems like getting dry is a SLOW process in this wine. On 6/22 I started at 1.091, by 7/8 it was down to 1.027. Now a week later it's at 1.025. So...

So for those of you with more long term experience than me, I am pondering a theory on deer control. My vineyard is out in the country, and my property doesn't really have much woodlands cover, but I have a small heard of deer that hang around my 100 acres near a tank and reeds. So I'm thinking...

I have a pretty decent crop of wild mustang's on my farm, but 80% of them require ladder picking up high in the trees. Has anyone tried doing mustang's on a trellis? I have heard they are hard to propagate? As many places as the vines grow in the country, maybe they aren't to hard to do by seed...

My first batch is complete. I worked with three different mixes. I used Lon's recipe (skeeterpee.com) pretty much exactly, except I used fresh picked lemons; Ponderosa's and Meyer's. I tested 1 gallon each without any starter lee's using EC1118. It worked just fine. Next I made 2 gallons of...

Yesterday I planted 10 three year old pinot gries vines in my newly created mini-vineyard. I ordered these from Willis Orchards in Georgia. The plants are dormant and seem to be very healthy. However, one thing I was surprised/disappointed in was the length of the trunk. The trunks are only...

I got some red grape juice from my Aunt who normally makes jelly from it. Not a clue to what type of grape it is. I decided to change tradition and make wine from it. However, I don't think I had enough juice or sugar to start with, tried to stretch it to two gallons. Since I didn't know what...

Ive got a batch (my first!) of plum wine aging (currently at about 6 months) and I would like to sweet'n and smooth out a little before bottling. I noticed in another post that "Julie" had mentioned she has used some niagara grape as a nice mix with plums. I also have some niagara's vines that...