Hello all!
I still pretty new at winemaking - been at it about 2 years now. Mostly made wine from kits (Orchard Breezin Kiwi Melon Pinot Grigio my favorite so far), but started up a batch of "Pumkin Spice Wine" from a recipe I found as well as some Blackberry wine from blackberries I picked last fall. Plan to bottle those this summer.
I learned how to make wine from some people at my office who have been making wine. We share ideas, etc. It interests me mostly becuase my college education was biochemistry but I do not work in that field at all. This way I get to play mad scientist in my basement and then enjoy the fruits of that labor later!
A couple topics I would like some advice on...
LABELS:
I get LOTS of wine bottles from friends - recycling bottles saves a lot of money in the winemaking process - So far I have yet found a way to remove them without at least some soaking and elbow grease - currently use Straight A Cleanser, hot water, and a putty knife. Sometimes still need Goof Off to remove all the gunk.
Because of this I do not label my bottles - I have made my own hang tags instead - What do you all do for labeling? Do you reuse your bottles as well as store bought wine bottles?
How do you clean them?
After delabeling I usually wash with Dawn dish soap, then soak in bleach water, then run through the dishwasher, then sanitize them just before bottling - maybe overkill, but I have a thing for sanitation in my winemaking
SELLING WINE??:
So far I drink or give away the wine I make. I enjoy giving it away to friends/familyand getting feedback, but it would be nice to be able to sell some of it just to cover the cost of all the supplies/ingredients.Hey - I'm acapitalist -cant help but think about it. I know that with all that comes a lot of other hassles like licensing from the ATF as well as State Liquor control, labeling guidelines, the need for liability protection, and so on. Do any of you sell any of your wine? Is it a hassle or just add more fun ? Is it even possible? Is it frowned upon in the home winemaking community?
Thanks to anyone who read my waaaay too long post! Happy fermenting!
I still pretty new at winemaking - been at it about 2 years now. Mostly made wine from kits (Orchard Breezin Kiwi Melon Pinot Grigio my favorite so far), but started up a batch of "Pumkin Spice Wine" from a recipe I found as well as some Blackberry wine from blackberries I picked last fall. Plan to bottle those this summer.
I learned how to make wine from some people at my office who have been making wine. We share ideas, etc. It interests me mostly becuase my college education was biochemistry but I do not work in that field at all. This way I get to play mad scientist in my basement and then enjoy the fruits of that labor later!
A couple topics I would like some advice on...
LABELS:
I get LOTS of wine bottles from friends - recycling bottles saves a lot of money in the winemaking process - So far I have yet found a way to remove them without at least some soaking and elbow grease - currently use Straight A Cleanser, hot water, and a putty knife. Sometimes still need Goof Off to remove all the gunk.
Because of this I do not label my bottles - I have made my own hang tags instead - What do you all do for labeling? Do you reuse your bottles as well as store bought wine bottles?
How do you clean them?
After delabeling I usually wash with Dawn dish soap, then soak in bleach water, then run through the dishwasher, then sanitize them just before bottling - maybe overkill, but I have a thing for sanitation in my winemaking
SELLING WINE??:
So far I drink or give away the wine I make. I enjoy giving it away to friends/familyand getting feedback, but it would be nice to be able to sell some of it just to cover the cost of all the supplies/ingredients.Hey - I'm acapitalist -cant help but think about it. I know that with all that comes a lot of other hassles like licensing from the ATF as well as State Liquor control, labeling guidelines, the need for liability protection, and so on. Do any of you sell any of your wine? Is it a hassle or just add more fun ? Is it even possible? Is it frowned upon in the home winemaking community?
Thanks to anyone who read my waaaay too long post! Happy fermenting!