xoltri
The internet told me to.
- Joined
- Aug 31, 2010
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So this year was my first year making wine and beer, mostly from kits. I made a couple batches of skeeter pee and apfelwein, and am currently making a 3 gallon batch of choke cherry wine from fruit I picked in the fall.
Anyways, by the end of the year I'll be just over 100 gallons of wine and about 42 gallons of beer. Not sure if there is a 200gallon limit in Canada like you guys have in the states but if there is I'll probably break it next year.
My goal this year was to make a lot of wine to build up a stock. Eventually I'd like to get to the point that I'm not drinking anything that's younger than 1 year from when the yeast was pitched, with the exception of the mist wines maybe. I did rush things sometimes this year but I have learned to be more patient now, while still bottling wine quick enough so I can start a new batch. It's rare that all of my carboys and/or my two primary fermenters aren't full.
The one tool that has made me much more efficient at making wine is my vacuum aspirator pump. It has taken so much work out of the process of racking and degassing that I would not make wine without it. It's an essential tool in my opinion.
I can't wait until this time next year so I can start drinking some of these higher end red wines. Until now I've been mostly a beer and whiskey drinker, but I do like a good red wine when I've had them.
Anyways, by the end of the year I'll be just over 100 gallons of wine and about 42 gallons of beer. Not sure if there is a 200gallon limit in Canada like you guys have in the states but if there is I'll probably break it next year.
My goal this year was to make a lot of wine to build up a stock. Eventually I'd like to get to the point that I'm not drinking anything that's younger than 1 year from when the yeast was pitched, with the exception of the mist wines maybe. I did rush things sometimes this year but I have learned to be more patient now, while still bottling wine quick enough so I can start a new batch. It's rare that all of my carboys and/or my two primary fermenters aren't full.
The one tool that has made me much more efficient at making wine is my vacuum aspirator pump. It has taken so much work out of the process of racking and degassing that I would not make wine without it. It's an essential tool in my opinion.
I can't wait until this time next year so I can start drinking some of these higher end red wines. Until now I've been mostly a beer and whiskey drinker, but I do like a good red wine when I've had them.