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KB1

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Hey All,
I'm still getting started with this vinting stuff so I thought I might need a "Support Group". :)

I started with several batches last year, some good, some not, some not ready yet. I recently did my sour cherry batches for this year which are in carboys right now.

As a newb, I have a few questions which I will post. But otherwise, happy to be here! Hic....
 

Rice_Guy

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Welcome to Wine Making Talk.

My quality improved when I made the assumption that the free SO2 was at zero ppm, ,,, and then just automatically dosed 50ppm at racking (0.2 gm per gallon). Likewise I judging country wines at state fair I have seen acetaldehyde (oxidized ethyl alcohol) in a third of the samples.
The other place where this is a risk is if the head space is high.
It is a fun hobby and I find folks are more willing to take a gift 750 ml bottle than to take a jar of jelly.
 

KB1

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Right now I only have sour cherry going. 12 gallons in carboys.
I might try tomato again later in the year.
 

TechAdmin

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Welcome KB1. What's been your best wine so far?
 

KB1

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The sour cherry wine was surprisingly not bad. It wasn't really "good" either. VERY tart and very little alcohol. I sweetened it a little (I like the tart) and ended up drinking the whole (1 or 2 gal) batch. Still, for my first attempt I consider it a success. So this year I have 12 gallons. :)
 

KB1

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Welcome aboard to WMT, @KB1. There is one thing I want to mention. Develop a lot of patience. I make fruit wines and fine they are at peak flavor around 1 and a half years.
Thanks Mike. But I might have a problem with that where the cherries are concerned. :)

You made me curious about the tomato batch I did which showed some promise. So I just pulled off a 1/2 bottle from storage dated January this year. It's getting better! Nice and clear, amber red color and slightly sweet (like a tomato). There's also a slight astringent bite to it. I think I will definitely do a bigger tomato batch this year.
 

liteboyo

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Hey All,
I'm still getting started with this vinting stuff so I thought I might need a "Support Group". :)

I started with several batches last year, some good, some not, some not ready yet. I recently did my sour cherry batches for this year which are in carboys right now.

As a newb, I have a few questions which I will post. But otherwise, happy to be here! Hic....
Hi everyone from sunny ireland (peversely benefitting from global warming ). My best wine was based on a chinese fruit- lychees and peaches. It came out as a respectible copy of an expensive german wine. But I had to allow ot over a year for the wine to really develop.

Gearóid
 

Rice_Guy

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Hi everyone from sunny ireland (peversely benefitting from global warming ). My best wine was based on a chinese fruit- lychees and peaches. It came out as a respectible copy of an expensive german wine. But I had to allow ot over a year for the wine to really develop.
welcome to Wine Making Talk
that is a mix, don’t lychees have a very dominant flavor?
 

BigDaveK

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Hi everyone from sunny ireland (peversely benefitting from global warming ). My best wine was based on a chinese fruit- lychees and peaches. It came out as a respectible copy of an expensive german wine. But I had to allow ot over a year for the wine to really develop.

Gearóid
Welcome to WMT!
I would try lychees if I had them.
However, I am doing lychee tomatoes soon as I have enough. They're not lychee or tomato.
 
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