Hi all from LI, NY

[LI_NY_1]

Neighbor has lot of equipment and experience in making wine batches of 50-75 gallons at a time from grapes. This year I joined in, helped, learned, taking about 15 gallons of couple types of red (Petit Syrah and Cab/Merlot blend).

Also on my own made a batch from fresh juice purchased locally (Sauv. Blanc) and also made a kit (Wine Expert International Pino Grigio).

One carboy of red from grapes is still fermenting, 2 carboys of red are almost ready for first rack.

Both whites are almost ready for first racking also.

Hope to read and learn more as I wind my way down this path!

 

[smurfe]

Sorry about missing your intro. Welcome aboard. Sounds like you are off to a great start in winemaking. Not many get to make wine from fresh grapes. Look forward to reading your posts

 

[LI_NY_1]

Thanks. Tasted the Petit Syrah red and it is heavy, thick and too young, but it looks great.
Also tasted the WE kit Pinot grigio and it tastes, well, odd. Has a certain aroma (not rotten eggs or really offensive, just weird and "off"). Hoping that additional aging will clear this up but I really don't know.
The Sauvignon Blanc made from "fresh" juice tasted really, really good and I have high hopes!