A big hello to everyone from the southern Adirondack foothills.
Just wanted to introduce myself as a new member who is also new to wine making, as I rekindle with a lost family tradition. I'm Portuguese, and my father made his own "pure wine" (as he called it) made from local grapes naturally fermented, and only using limited amount of preservative/sulfite.
I'm sad to have watched but not learned his craft, but I shall at least try to learn what I can in my lifetime, and pass that knowledge to others.
My first attempt is using a WE kit, the lower end VR Cabernet Sauvignon acquired this past birthday as a gift. I began primary fermentation on 2/7/2010 and have moved on to secondary on 2/12. Currently noting a stable (3 days in a row) SG of 0.994 after just 7 days in the secondary, and looking to move on to step #3.
Anyway, I will be posting questions as needed, but only after searching the archives for previously answered material.
Cheers,
Just wanted to introduce myself as a new member who is also new to wine making, as I rekindle with a lost family tradition. I'm Portuguese, and my father made his own "pure wine" (as he called it) made from local grapes naturally fermented, and only using limited amount of preservative/sulfite.
I'm sad to have watched but not learned his craft, but I shall at least try to learn what I can in my lifetime, and pass that knowledge to others.
My first attempt is using a WE kit, the lower end VR Cabernet Sauvignon acquired this past birthday as a gift. I began primary fermentation on 2/7/2010 and have moved on to secondary on 2/12. Currently noting a stable (3 days in a row) SG of 0.994 after just 7 days in the secondary, and looking to move on to step #3.
Anyway, I will be posting questions as needed, but only after searching the archives for previously answered material.
Cheers,
