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We just bottled-and tasted!-this on Sunday and it turned out great. I bottled it dry but I have to admit that a touch of sugar really brings out the delicate pear flavor. I’m doubling the recipe this year.

Last year I used the whole pear as long as the seeds were whole. Tried some Sunday and it was delightful!

In Denver we have- 5280 Produce and Altitude Brewing

Thank you! We will whittle the choices down from your and @NorCal suggestions and post our thoughts and of course our faves when we return!

Sorry for the late reply. My notifications must be turned off🤦‍♂️ Monday or Tuesday. We like to taste local wines whenever we travel and locals always know best!

Hello fellow bloggers. My family and I are heading to Sacramento in June! I have one day to visit vineyards in the area. Can any locals give me some favs to visit?

Thanks @Cap Puncher for the Prelude. I’ve been dying to try it out! I’m fact I’ve already got a starter going, lol. I appreciate the careful packaging and the info that came with it!

I agree with you, my Cat’s Meow is still in bulk. I keep hoping it’ll turn the corner🤞, but I’m starting to lose hope.

For 2022, I’ll start with kits and fruit wines and finish with my plans for grapes-I have ambitious plans. I have a Finer Wine Bordeaux Forte kit to start. If it turns out as I hope, I’ll get another next year. For fruit wines, I have 40 lbs of frozen bananas that need fermented. I...

I sent the info, @Mike Parisi and @memnosine hope you both got it. There’s more of us on the blog from the area than I thought. I’m interested in meeting new vintners and exchanging wines. Let me know if that interests anyone from the area.

There’s a couple different companies in Denver that bring in grapes and juice buckets in the fall. No Nero D’Avola that I recall but if it’s closer to you, I can send you their contact info.

Well I broke down and jumped on the bandwagon too, lol. The holiday special was just too good to pass up. I opted for the Forte Series Bordeaux. Gonna keep it in the fridge until Christmas Day and teach my step-son the protocol.

I thoroughly enjoyed Jim’s presentation and learned a lot as well. Thanks @NorCal for setting that up! I particularly enjoyed the press versus free run segment. I’m glad I kept mine separate this year.

This fall I found 2 small pear trees tucked away at the back of my local orchard. I have no idea what type they are, but they’re small and red and delicious. I picked all I could-25 lbs. They’ve been sitting in my freezer ever since waiting for me to decide what to do with them. I’m going to...

I use Avante for grapes and I split my fruit wines and do half with Avante and half with BM4x4. Interestingly, I prefer the taste of the former and my wife prefers the latter.

It works best when added at the start of fermentation.

Apple wine on the left and Banana Mead in the right!

5204+6DB=5210

A lug is a box of grapes. Usually 36 lbs. This is a “second run” for these grapes. I fermented them already and added the wine to my Tuscan blend. Its a great way to stretch my investment in the grapes. I learned this from @winemaker81 posts. The grapes have a surprising amount of life left...

It was time to clean out the freezer again, so decided to try a dragons blood because I really need an early drinker, lol. I split the water between 2 buckets and put a lug of Sangiovese skins in the bottom one. To the top one I added 15 lbs of mixed berries, and 4 lbs bananas. I split the...