Blowing my own trumpet

[BernardSmith]

Learned last night that I medaled in the New York State Fair Wine Competition: a silver for my dandelion and a bronze for my lemon wine. Woot , woot. Judging was held in June but the results were made public at the fair on Sunday.

 

[winemanden]

Good on you Bernard !

 

[GSMChris]

Congrats!!!

 

[Kraffty]

Nice Job, staying the less traveled path pays off for you again.

 

[sour_grapes]

Congrats!

 

[bearpaw8491]

Fantastic!! If you like, you can send a bottle to me and I'll check just to be sure you didn't get robbed of a gold metal !!!
Local boy makes good!!!

 

[BernardSmith]

Fantastic!! If you like, you can send a bottle to me and I'll check just to be sure you didn't get robbed of a gold metal !!!
Local boy makes good!!!

I think all the dandelion wine from last year is finished and I have only a couple of bottles of the lemon wine left: it was a family favorite, but in my book one is only as good as the judging from the last competition and so this year's wines for the next competitions are being readied - mulberry, check, heather, check, elderflower, check, crab apple (too soon to tell) t'ej, check

 

[StimVino]

Nice work on metaling. Were there specific fruit categories or all country wines? Any pointers for the lemon? I have 9 gal of lemon in carboys right now and im not sure stylistically what to try. I was going to use some of it for a blend with a strawberry that is also in carboys. Because I knew that I was blending, I didnt have a strong plan for the lemon to stand on its own. Any tips appreciated.

 

[ChuckD]

Go ahead and blow that horn . It how some of us (me) know that most of us (you) know what we’re talking about!

 

[Jovimaple]

Congratulations!

 

[BernardSmith]

Nice work on metaling. Were there specific fruit categories or all country wines? Any pointers for the lemon? I have 9 gal of lemon in carboys right now and im not sure stylistically what to try. I was going to use some of it for a blend with a strawberry that is also in carboys. Because I knew that I was blending, I didnt have a strong plan for the lemon to stand on its own. Any tips appreciated.

I based my lemon wine on Skeeter Pee. Twelve percent ABV and Premier Blanc yeast. Made the wine for my stepson a) to show him how easy it is to make a drinkable wine and b) because he is in his final year at a college and he likes to be able to share wines with his buddies and room mates.

 

[wood1954]

Nice going

 

[David Violante]

Nice job! Way to go! Woot!

 

[Rojoguio]

BernardSmith, a late congrats to you. Can you share a bit of your recipe for us. I have a Meyer Lemon full of fruit. Regards.​

 

[BernardSmith]

My recipe was a variant on Skeeter Pee. Used bottled lemon juice and step fed the yeast the lemon juice so as not to overwhelm the yeast with too much acidity. My version was crystal clear with no hint of yellow (so not "skeeter PEE"). Used 71B , if I recall (not near my notes) and this was a favorite of our son and his mates. Back sweetened to about 1.012.

 

[Rojoguio]

I'm very glad to see you used 71B as EC1118 is making my wines a bit hot.