What are you making and what have you made ???

[gesnipes]

in secondary: strawberry jam wine - 5 gallon


bombs made : apwelwine - 1 gallon ( learning expeirence)


Bryan

I know this is an old post, but I am a newby here. I am thinking about making some apwelwine and wondered what bombed. Some people love it, so I would love to hear what made this one fail in your opinion.

 

[gesnipes]

Clearing now...

Looks tasty. I'll post some of my works in progress once I get out of newby status. The system won't allow me to post pictures yet.

 

[non-grapenut]

started some peach wine to blend with a mimosa flower wine I made last year. It's sour with a peachy aftertaste, so I think the marriage should be awesome giving it strong peach flavor.

 

[BIGJEFF]

Ok I'm gonna add my stuff here to , just to keep track

Fermenting:
-----------------------

Clearing:
-----------------------
Bulk aging:
-Orange wine(5 gallon)
-argentia Ridge Merlot
-blueberry wine (7gallon)
-Fruit Salad wine (around 2 gallons)

Bottle aging:
-Vinter's reserve Sauvignon blanc


Available to drink:
-Skeeter Pee #1 (orange wine slurry)(7gallon)
-Argentia Ridge Shiraz
-Argentia Ridge Pinot Griggio
-hard ice tea (6 gallon)
-Wineexpert White Zinfadel (6 gallon)
-Skeeter Pee #2 (with a blueberry slurrry)(5 gallon)


Dead and gone:
-Argentia Ridge Peache Chardonnay
-Cheecky monkey Merlot
-Island Mist White Craneberry Pinot Gris
-Island Mist Blackberry Merlot
-and many more that I don't remember.....

Future projects:
-Strawberry-Chocolate Port
-Apple wine
-Jalapenno wine
-wine expert's: Australian Shiraz/Viognier
pacifica White
Italian Primitivo
Austria Grüner Veltliner
Portuguese Douro Tinto

 

[Wiz]

Big Jeff, why are you ready wine just available? You have an obligation to get busy drinking what is "available" to make room for the others that just waiting to be available.

 

[BIGJEFF]

Big Jeff, why are you ready wine just available? You have an obligation to get busy drinking what is "available" to make room for the others that just waiting to be available.

lol!
I worked on it really hard this week-end believe me, I'm about to take one off the list!!

 

[Tom]

Just ONE !! ??

 

[BIGJEFF]

Just ONE !! ??

LOL I only just bottle those 2 that are ready a couple of weeks ago!! ...because of renos and all winter end beeing away most of the summer the wine rack was pretty much empty until the week end!!

I promise I will work harder!!

 

[Tom]

U need MORE practice !
I however do not need that ... LOL hic hic

 

[BIGJEFF]

U need MORE practice !
I however do not need that ... LOL hic hic

Yeah I guess compare to most of you here i'm just a young pup LOL

 

[Runningwolf]

WOW, I never listed everything before, By George, I impressed myself!
Juile

Yea julie updated finally!

 

[gesnipes]

started some peach wine to blend with a mimosa flower wine I made last year. It's sour with a peachy aftertaste, so I think the marriage should be awesome giving it strong peach flavor.

That's what I need to do. I made 5 gallons from fresh peaches a couple of years ago, and it was awesome. My wife went bonkers over it. I need to vacate a carboy first, though

I've never tried memosa. In fact, I've never heard of it before in a wine.

My current craft list

 

[gesnipes]

Big Jeff, why are you ready wine just available? You have an obligation to get busy drinking what is "available" to make room for the others that just waiting to be available.

True. Isn't this a law of nature?

 

[joeswine]

Big jeff

Getting more practice will come in time getting down the basics in good fashion takes quite a while.patient is the key as TOM will attest to,this to will come with practice and time.

 

[joeswine]

getting more practice will come in time getting down the basics in good fashion takes quite a while.patient is the key as tom will attest to,this to will come with practice and time.

think outside the box

 

[gesnipes]

Racked my concord grape/raspberry to secondary today. A small sample shows this is going to be nice. It's right at 13% ABV now.

Looks delicious. How does it look now that another month has eased by?

 

[Julie]

Yea julie updated finally!

Well I had a couple people comment, boy you guys are relentless!

 

[Flame145]

Aging / Fermenting

6 gal CA Red Zinfandel
6 gal CA Mixed Black
6 gal CA Sangiovese
6 gal CA Cabernet Sauvignon
6 gal Plum Wine (fresh)
6 gal Pineapple (steamed juice)
6 gal Strawberry (steamed juice)
18 gal Peach wine (fresh)
6 gal Strawberry (from steamed juice)
6 gal Blueberry (from steamed juice)
12 Gal Chilean Cab/Merlot
12 gal Chilean Carmenere
6 gal Chilean Red Zinfandel
6 gal Chilean Malbec
6 gal Apple, Kiwi, Strawberry
6 gal Plum (from can)
6 gal CA Chianti
6 gal Italian Amarone


Home of the
Moon River Brewery
and
Delanco Vineyards

Tom do you do any barrel aging ?? ie.. like 53 gallons or larger?? Just wondering because you have all 6 gallon carboys. Is there any reason why not or is it just becuase you can have a big different variations of wine. Just wondering

 

[Tom]

No, I like variety not quanity. So, no barrels. Of I forgot I need to update whats fermenting as I started some Italian and bottles some from 12 months ago.

 

[closetwine]

Adding my list to this.

Strawberry (gone)
Blackberry/Raspberry (clearing)
Watermelon (clearing)
Peach (went vinegar on me)
Pinapple (clearing)
Apple Cinnamon (clearing)
Habenero (secondary)
Grape/Cherry (primary)
Tea (secondary)
Sugar
Skeeter Pee (clearing)