Hi there,
I'm Rockymtn... a wine maker in training. We had been buying our wine kits from Costco. Decent enough, but always missing something. I went to one of my local wine stores, and got information about adding skins, Oak, Peppercorns, extra yeast etc.
It has taken our wines to a whole new level of enjoyment.
I first came to the website when I was thinking of playing with a Chardonnay. I wanted a different taste, somewhat aperitif but without the sweetness.
Being a person that has a few kitchen experiences, I decided to google if anyone has put Orange zest and Coriander seeds in the ferment stage of the wine, along with Skins, to make a Rose. There was enough information to have me give it a try. It is still in the process of making, and will be ready for bottling in a couple of weeks.
I am excited to bottle, as I use a lot of 'good whites' for making sauces, steaming and poaching. I like to keep a bottle of white in the fridge at all times, in case a cheese sauce has to be made for macaroni.
I look forward to posing questions, reading about your trials and successes, as well as the things that didn't work out so much.
Good to know that there is a group that might be able to lead me down 'the path of grapeness'...
I'm Rockymtn... a wine maker in training. We had been buying our wine kits from Costco. Decent enough, but always missing something. I went to one of my local wine stores, and got information about adding skins, Oak, Peppercorns, extra yeast etc.
It has taken our wines to a whole new level of enjoyment.
I first came to the website when I was thinking of playing with a Chardonnay. I wanted a different taste, somewhat aperitif but without the sweetness.
Being a person that has a few kitchen experiences, I decided to google if anyone has put Orange zest and Coriander seeds in the ferment stage of the wine, along with Skins, to make a Rose. There was enough information to have me give it a try. It is still in the process of making, and will be ready for bottling in a couple of weeks.
I am excited to bottle, as I use a lot of 'good whites' for making sauces, steaming and poaching. I like to keep a bottle of white in the fridge at all times, in case a cheese sauce has to be made for macaroni.
I look forward to posing questions, reading about your trials and successes, as well as the things that didn't work out so much.
Good to know that there is a group that might be able to lead me down 'the path of grapeness'...
