2022, What are your plans?

[hounddawg]

i defiantly ain't uppity, and i believe that what's in the bottle is all that counts,
and this hobby/addiction is most enjoyable,, now in my area,, most wines are going to be Boones Farm, TY Swan and Maddog 2020.. also called mogen david wine, my area went wet a year or 2 ago, but so far it is liquor stores,, even our laws are behind,,,beings it is still a felony for me to ship wine to friends,,, but i posted that link in case it might help you or any others,,,
Dawg

 

[BigDaveK]

Richard may mean that he over indulged while he was putting wine away, and forget where he put it. Then later, when he accidentally discovered it, it was like magic!

I can certainly see your interpretation. But I wanted to highlight the heart pounding excitement, edge of your seat adventure, and certainly international intrigue of wine making.

 

[BigDaveK]

i make mine a little different then most, first for every 6 gallons of water i use 1 qt of lemon juice, that allows a good ferment, nutrients, and energizers EC-1118 AND run my SG as high as i can, then after ferment, i add 5 more quart of lemon to the 6 gallon of water, so you end up with a quart of lemon to the gallon water, rack, to clear and degas, when ready to bottle i use a 6.5 carboy first i add K-meta amd a fifth of pure grain alcohol 190 proof, then i rack my skeeter pee into that 6.5 carboy, then i back sweeten to taste, my taste is a SG of 1.040, taste like lemonade but kicks like a mule, ,, both lemon or pineapple hides the alcohol burn, every wine i bottle of every kind i run through that 6.5 carboy, so you have room to back sweeten, EC-1118 WILL go to 18 to 20 ABV, but i add PGA and you'll sleep like a baby, and i don't drink much, sadly i got tons of friends lol.....
Dawg

Thank you!!! I really appreciate your info!!! My original plan was for a couple months from now, then a couple weeks, and now....THIS WEEK!! I'll stick with the original recipe for my first time to establish a baseline. I've got some Everclear that I use for liqueurs but I'm getting tired of doing that. After a couple years the novelty has finally warn off. Thanks again. You're the man!

 

[BigDaveK]

www.homebrewohio.com
they seem to have bottles, decent prices and free shipping if over $60 i think,,, just in case you or anyone was to need
Skoal
Dawg

I agree! After a lot of price comparison they are pretty darn good. My orders have been 2nd day Fedex. A lot cheaper than amazon for sure. I hope to visit in person the next time I go to Firelands Winery thats down the road.

 

[Nebbiolo020]

At the end of the year when grapes come in I’m going to pretty much just do Zinfandel this year, already got it planned. I will be making 200 gallons of Zinfandel only because that’s the cap that I can legally make.

I made zin last year and it turned out so well that it convinced me to double down on Zinfandel this year.

 

[winemaker81]

I made zin last year and it turned out so well that it convinced me to double down on Zinfandel this year.

Have you considered blends? A group of guys I knew got their CA grapes by train, and each had his own recipe, which was typically Zin-based, e.g., 10 boxes Zin, 2 boxes Muscat, 1 box Alicante, etc.

 

[Nebbiolo020]

Have you considered blends? A group of guys I knew got their CA grapes by train, and each had his own recipe, which was typically Zin-based, e.g., 10 boxes Zin, 2 boxes Muscat, 1 box Alicante, etc.

I have considered a blend but I tend to prefer single varietal wines, I have access to a really good Zinfandel vineyard with 30 year old vines so I felt that blending it would be a misuse of the grapes.

I will make a blend with my uncle though at his place this year thinking cab franc, merlot and malbec.

 

[hounddawg]

I have considered a blend but I tend to prefer single varietal wines, I have access to a really good Zinfandel vineyard with 30 year old vines so I felt that blending it would be a misuse of the grapes.

I will make a blend with my uncle though at his place this year thinking cab franc, merlot and malbec.

do them make good jelly ? LMAO LOL
Dawg

 

[Nebbiolo020]

do them make good jelly ? LMAO LOL
Dawg

That would be a waste of good wine grapes.

 

[hounddawg]

That would be a waste of good wine grapes.

but the
YEAH,, but i could say pass the jelly while i was taking a great pupon
most everybody on here knows i ain't right in the head, ,,
I was just teasing, bet you could not count the vintners ,, that thought what a moron,, about me,
Dawg

 

[winemaker81]

That would be a waste of good wine grapes.

But it would make great jelly!

Serious question -- has anyone made jelly from pomace, adding water and sugar?

 

[hounddawg]

But it would make great jelly!

Serious question -- has anyone made jelly from pomace, adding water and sugar?

ain't pomace volcanic dirt that's filled with air pockets ?
Dawg

 

[hounddawg]

wait it's pumas,,
Dawg

 

[Nebbiolo020]

But it would make great jelly!

Serious question -- has anyone made jelly from pomace, adding water and sugar?

I have not I’ve made brandy though

 

[winemaker81]

ain't pomace volcanic dirt that's filled with air pockets ?

Pumice. Close but no cigar!!!

I just looked at the thread title: "2022, What are your plans?". We've strayed farther onto tangents than usual!

I reviewed my post from a month ago, and my plans have not changed. Things are still undecided until we get word what grapes are available.

However ... based upon my results so far with FWK, I have an urge to do some experimentation in that area. If I make 2nd run jelly instead of 2nd run wine ... that leaves a few carboys open. And I'm trying to figure out where a 5 to 8 gallon barrel will fit ... or maybe I should just get another 54 liter ....

 

[hounddawg]

Pumice. Close but no cigar!!!

I just looked at the thread title: "2022, What are your plans?". We've strayed farther onto tangents than usual!

I reviewed my post from a month ago, and my plans have not changed. Things are still undecided until we get word what grapes are available.

However ... based upon my results so far with FWK, I have an urge to do some experimentation in that area. If I make 2nd run jelly instead of 2nd run wine ... that leaves a few carboys open. And I'm trying to figure out where a 5 to 8 gallon barrel will fit ... or maybe I should just get another 54 liter ....

yep I'd done caught that. but still missed the spelling.
and yep i gotta start looking at OP AND the date,, lol
Dawg

 

[winemaker81]

and yep i gotta start looking at OP AND the date

Where is the fun in that?

 

[VinesnBines]

But it would make great jelly!

Serious question -- has anyone made jelly from pomace, adding water and sugar?

I made great blueberry jam from pomace. The fig jam was not as good though the family liked it. At the start of the pandemic I made bread with yeast from a merlot fermentation. Couldn’t get it to work later though.

 

[winemaker81]

I made great blueberry jam from pomace. The fig jam was not as good though the family liked it.

I found this reference to pomace jelly:

Pomace Idea – Make Wine Jelly « Winemaking: Wine Trail Traveler

They boiled 1 gallon pomace with 1 quart water, then strained it, using the liquid to make jelly using this recipe:

Wine Trail Traveler

I have a strainer attachment for my KitchenAid mixer that I've never used -- it's used for straining fruit to make sauces. It would take a while, but it would extract a lot more liquid from the boiled pomace.

Pre-boiling, I think I'd remove as many of the seeds as is feasible.

 

[VinesnBines]

My blueberry pomace was just hand pressed so it was perfect for jam. The fruit had not broken down much so I thought "Why not". Blueberries are too expensive to waste. I did not try with raspberries or blackberries. It appears the writer of the article you linked did not make a second run wine. I may give their jelly recipe a try after a second run.