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Discussion in 'Introductions' started by Wade E, Mar 5, 2012.
From Google! I was looking for "wine lovers message boards" hehe.
i am interesting to make wine, from time to time i search many related information about brewing/fermentation, then end up i am here and register as a member.
Obviously my approach to developing any new skill is beat my head against it until learning has occurred. Wine making was going along at a fine pace until I realized it wasn't and I had made and bottled a bunch of garbage, so I went searching for sage advice until I landed here. Now I make better garbage that tastes like wine occasionally!
hi...I found out about this forum in google. Thanks.
I was actually using dog pile as it compiles all the search engines together. I was looking for a goji berry wine recipe. I haven't found 1 as of yet for fresh berries but I am still hunting. Thanks
Googling whether my freezer burned peaches were worth trying in a wine, after the comments on the thread I am not gonna waste my time. Then I joined the forums.
From the point of view of flavor it is worth it. The biggest determinant of peach flavor is pounds peaches per gallon. Peach is a slow to clear high pectin fruit, ie not as easy as grape.
Welcome to WMT
Oh thanks for that! I was thinking I might try some in a 1 or 3 gallon as an experiment, only loss is time I guess and it isn't that big overall.
Do you recommend using something to clear it (similar to what the wine kits use) or just let it sit for best results. (still new to the pros/cons on that).
The Rice_Guy is correct. Adding more fruit will produce a more "full-bodied" wine. But be careful, two years ago I tied using 3-1/2 lbs fruit per gallon and the wine never did clear. Even at 3 lbs per gallon it can take many months to clear.
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