docjavadude
Junior Member
- Joined
- Dec 12, 2008
- Messages
- 37
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I've been lurking here for some time, and got a "you haven't been around much" email from the forum administrator (automated, I'm sure -- cool feature -- it got me here!). Anyway, thought I'd post a quick intro.
I'm on my third year of making wine, mostly reds. Hoping to start with fruit in 2009 -- to this point it has been juice from CA. I've been pretty dissatisfied with the relatively light body and flavors that come from "heat extraction" techniques used for the juice I have access to. With some tinkering it has made decent wine, but I know I can do better...
I appreciate the resources available here -- lots of good experience in the forum participants! I'll continue to glean and learn from you. Thanks for the generous ways you share information and your experience.
--Jeff
I'm on my third year of making wine, mostly reds. Hoping to start with fruit in 2009 -- to this point it has been juice from CA. I've been pretty dissatisfied with the relatively light body and flavors that come from "heat extraction" techniques used for the juice I have access to. With some tinkering it has made decent wine, but I know I can do better...
I appreciate the resources available here -- lots of good experience in the forum participants! I'll continue to glean and learn from you. Thanks for the generous ways you share information and your experience.
--Jeff