Jim,
I make a Carlos/Bronze blend. I ferment on the skins for a good week to a week and a half. This is one of our favorite wines, actually liking it better than the red muscadine's. It should come out with a deep golden color.
Hey, I'll trade you. Muscadines with no stems, concords with stems. I think you best go find your yeast and get the Brute trash can out. Them little buckets ain't gonna hold em all. Good luck with it, Arne.
I'm impressed. A wine making adventure for me is buying a different kit wine variety.
Good deal!! Do they have any more?
They have tons of grapevines for fall harvest, though. I did find out that they have to charge an Alabama "farmer's sales tax" of 5% on top of their $1.50/pound price when it's u-pick. They didn't charge me on the frozen grapes cuz that was a private deal.
I don't know Jim....11 more posts are you gonna make 'er!
Oh I'm sure something will pop up. I thought for sure you'd be watching Andy Griffith or The Rifleman reruns.
I did stream a couple Andy Griffith shows off YouTube, as a matter of fact!
Highly recommend:
http://www.youtube.com/watch?v=iad4N1mmNOM
After viewing the above, I'd like to say that today is National Aviation Day!
We have liftoff. Sprinkled yeast Sunday morning, bubbles by Sunday afternoon. Hard to stir, though, with 4 bags of grapes in there.
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