Wiccan_Lager
Junior Member
- Joined
- Oct 1, 2012
- Messages
- 106
- Reaction score
- 16
Hey everyone,
So last year I embarked on my own wine making journey with out the help of my father. My dad is from the old school (press grapes, throw yeast, wait then drink. If unpleasant, add ginger ale). That's how I was taught growing up.
Anyway, having never really learned how to make wine in a more "controlled and proper way" I joined this forum and asked away. I read article after article. Researched and binged (not googled) everything until I had a pretty good grasp of what was happening and what was needed. Well....the results are in.
Although still early, I decided to sneak a bottle of my Petite Sirah/Zinfandel blend out of the carboy and bring it my parents. Obviously my dad shook his head at me when he heard the word "sulfite" and "potassium sorbate" and I am sure if he could pronounce the word "blasphemy" he would, but lo, he was in for a surprise.
I poured my mother and my father a glass of my now 7 month old wine and they took a sip. If I can only describe the look on the old mans' face when he tasted some of the smoothest, most pleasing home made wine he has ever tasted (I have never tasted anything this good either). To his dismay, the old school has tasted defeat. The notion that sulfite is the enemy was crushed. Oak cubes were no longer Bull poop to him. Mom agreed too. Her seal of approval was when she drank a little too much to keep her head up.
Shortly there after, my father has come to me asking how to fix his syrah that has some SO2 problems and astringency that can remove tooth enamel. A friend of mine who's neighbor taught him the same way called me yesterday to inform me that I will be holding his hand in wine making this year as well.
From the student comes the master...
You can call me...FRUIT NINJA!
PS: I can't wait to see this wine after a year.
PSS: Thanks to all the people here and their patients and willingness to help. This buds for you.
PSS: Also made a Pinot Grigio. That stuff is off the charts. So crisp and refreshing. Sweet and tart at the same time. Used champagne yeast to get that lip smacking goodness. Mmm Mmm.
So last year I embarked on my own wine making journey with out the help of my father. My dad is from the old school (press grapes, throw yeast, wait then drink. If unpleasant, add ginger ale). That's how I was taught growing up.
Anyway, having never really learned how to make wine in a more "controlled and proper way" I joined this forum and asked away. I read article after article. Researched and binged (not googled) everything until I had a pretty good grasp of what was happening and what was needed. Well....the results are in.
Although still early, I decided to sneak a bottle of my Petite Sirah/Zinfandel blend out of the carboy and bring it my parents. Obviously my dad shook his head at me when he heard the word "sulfite" and "potassium sorbate" and I am sure if he could pronounce the word "blasphemy" he would, but lo, he was in for a surprise.
I poured my mother and my father a glass of my now 7 month old wine and they took a sip. If I can only describe the look on the old mans' face when he tasted some of the smoothest, most pleasing home made wine he has ever tasted (I have never tasted anything this good either). To his dismay, the old school has tasted defeat. The notion that sulfite is the enemy was crushed. Oak cubes were no longer Bull poop to him. Mom agreed too. Her seal of approval was when she drank a little too much to keep her head up.
Shortly there after, my father has come to me asking how to fix his syrah that has some SO2 problems and astringency that can remove tooth enamel. A friend of mine who's neighbor taught him the same way called me yesterday to inform me that I will be holding his hand in wine making this year as well.
From the student comes the master...
You can call me...FRUIT NINJA!
PS: I can't wait to see this wine after a year.
PSS: Thanks to all the people here and their patients and willingness to help. This buds for you.
PSS: Also made a Pinot Grigio. That stuff is off the charts. So crisp and refreshing. Sweet and tart at the same time. Used champagne yeast to get that lip smacking goodness. Mmm Mmm.
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