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

Discussion in 'General Wine Making Forum' started by NSwiner, Jan 9, 2010.

Wine Making Forum

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  1. Jul 12, 2016 #741

    chrisjw

    chrisjw

    chrisjw

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    2016
    Winexpert Eclipse Nebbiolo,
    Winexpert Selection Int'l Petite Verdot
    Winexpert Selection Int'l Amarone
    Dragon's Blood (with pineapple juice)

    2015
    Winexpert Eclipse Nebbiolo
    RJS En Premiere Spanish Cabernet,
    Winexpert Selection Int'l Brunello
    Winexpert Island Mist Coconut Yazu

    2014
    Winexpert Eclipse Barolo
    Winexpert Selection Int'l Brunello
    Winexpert Selection Int'l Tempranillo
    Winexpert Eclipse Lodi Ranch 11 Cabernet
    Cornucopia Coconut Frascati

    2013
    Mosti Mondiale Meglioli Barolo,
    Winexpert Limited Edition Nebbiolo,
    Ken Ridge Limited Edition Melange a Trois,
    Winexpert Eclipse Barolo
    Winexpert Island Mist Blueberry Pinto Noir
    Winexpert LE Twisted Mist Hard Pink Lemonade
    Skeeter Pee,
    Full Hard (Malt) Lemonade,
    Cornucopia Coconut Frascati

    2012
    RJS Winery Series Amarone
    RJS Winery Series Super Tuscan
    RJS Winery Series Tempranillo Cabernet
    Winexpert Selection Int'l Brunello

    2011
    Vino Itialiano Chardonnay
    RJS Limited Edition Trek,
    RJS En Premiere Carménère,

    2010
    Vino del Vido Shiraz
    Vino Italiano Cabernet Sauvignon
    Mosti Mondial Vinifera Noble Shiraz

    2009
    Vino Itialiano Chardonnay
    Mosti Mondial All Juice Merlot
    Vino del Vido Shiraz
    Vino Itialiano Chardonnay
    Blueberry Homemade Wine
     
    Last edited: Jul 12, 2016
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  2. Jul 17, 2016 #742

    randicoot

    randicoot

    randicoot

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    Just started a batch of black raspberry/blackberry combo and there's a gallon of fox grape that will have to be racked once more before bottling.

    In the cellar is some parsnip wine aging--will try a bottle next holiday season. Also maple and blueberry.

    Randy
     
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  3. Jul 26, 2016 #743

    Joani

    Joani

    Joani

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    Bottled:
    Cherry
    Remnants of CI Malbec Syrah

    Secondary:
    Watermelon
    Peach

    On Deck:
    CC Nebbiolo
     
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  4. Aug 1, 2016 #744

    TropicalMike

    TropicalMike

    TropicalMike

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    I've now made Frangipani wine (Plumeria) using 88 and also using 80 flowers for each 5 lts. They are both much better than my original attempt. Now I am about to start making it with 85 flowers. More later!
     
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  5. Aug 1, 2016 #745

    Skie_M

    Skie_M

    Skie_M

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    2015 - my first attempts:

    Cherry Melomel (meade) -- approx 37 proof

    Cherry-Elderberry Melomel (meade) -- approx 30 proof

    Spiced (mulled spices) Hard Apple Cider -- approx 30 proof

    Strawberry-Raspberry Wine -- approx 20 proof (intentionally watered down from near 35 proof ... the recipient didn't want it that strong, made near 1.7 gal from a 1 gal carboy)

    Cherry Limeade Imitation Whiskey (Backwoods Tennessee Cool-Aid) - blank alcohol made from table sugar and water, with instant flavoring added before bottling. (NO DISTILLATION WAS ATTEMPTED OR NEEDED!) - approx 35 proof (recipe is the same for a standard wine, just replace grapes/raisins with plain sugar, then right after the alcohol is finished, settled, clarified, and racked, you can add the flavoring)

    2016

    Cherry-Elderberry Melomel (meade) - received 2nd place locally at my first wine tasting competition in May 2016, in the meades category -- approx 37 proof


    I haven't made any since then, though I do have plans to continue ... I don't drink, myself, but many friends and family appreciate a bottle here and there. I have no bottles left at my house, just been too busy with work to keep up with many of my hobbies.
     
  6. Aug 1, 2016 #746

    Masbustelo

    Masbustelo

    Masbustelo

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    Location:
    Northern Illinois 5b
    At the moment fermenting, I have a Mauby Mead, Tart Cherry mead, Plum/Sweet Cherry/Blackberry Mead.
     
  7. Aug 1, 2016 #747

    Arieh

    Arieh

    Arieh

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    Blanc de noir

    Hi all,

    I'm hoping to make a Tempranillo blanc de noir. I've read a couple of tasting notes on this which sound interesting and found one (only one!) Spanish producer that makes it, although there must be more out there.

    My plan is to light press the berries whole and ferment with either Lalvn Q23 or CY3079 (haven't decided on the style I want yet). I'm deliberating whether to keep it as clean as possible or sur lie. Fermentation and storage in stainless steel.

    Have you made a blanc de noir? Any tips?
     
  8. Aug 1, 2016 #748

    dcbrown73

    dcbrown73

    dcbrown73

    Clueless Winemaker

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    Just started this year making wine, so far this is what I've made or am going to make in 2016.

    Made or making now:
    WE Eclipse Barossa Valley Shiraz (may bottle this next weekend)
    WE Eclipse Dry Creek Chardonnay (half oaked half unoaked, WILL bottling next weekend)
    Dave's Dragon's Blood (very first wine bottled and already only two bottles left :( )
    WE Eclipse Lodi Old Vine Zinfandel
    WE Eclipse Columbia Valley Riesling
    WE Eclipse Stag's Leap Merlot
    WE Eclipse Lodi Ranch 11 Cabernet Sauvignon

    Wine waiting to start:
    WE Eclipse Super Tuscan
    WE Eclipse Red Mosaic blend
    WE Selection Amarone
     
  9. Aug 9, 2016 #749

    cgallamo

    cgallamo

    cgallamo

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    Chris and DC brown - which if any of the WE kits turned out well for you?
     
  10. Aug 16, 2016 #750

    rulesoferick

    rulesoferick

    rulesoferick

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    grilled burgers at home tonight!
     
  11. Sep 19, 2016 #751

    fruitwineman

    fruitwineman

    fruitwineman

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    my homebrew

    Right now in the primary I have got BlackBerry/passion. Started with 10lbs of blackberries 2 gallons of tazo passion fruit tea. in bottles and drinking right now 3 gallons of Apple 5 gallons of black berry cranberry 5 gallons of peach
     
  12. Sep 21, 2016 #752

    Stressbaby

    Stressbaby

    Stressbaby

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    Tazo passion fruit tea - that stuff is great - every time I have a cup I think I should be making wine from it.

    Here is my list of "from scratch" wines done or planned for fall:

    • Elderberry 3gal
    • Elderblack (blend) 3gal
    • Blueberry 3gal - in secondary
    • Blackberry 3gal - in secondary
    • Blueberry Rosé 3gal
    • Elderberry Rosé 3gal
    • Estate Quadberry 1gal

    I also have on order a 6gal juice bucket of Pinot Grigio and 3 lugs of Syrah.
     
  13. Sep 27, 2016 #753

    kevinlfifer

    kevinlfifer

    kevinlfifer

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    Going all in on Barolo Juice with Alacante grapes to bump up the texture.

    120 gal of juice and 120# of grapes.

    Going to be a busy couple of days.

    barolo 1.jpg
     
    Last edited: Oct 10, 2016
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  14. Sep 28, 2016 #754

    tbayav8er

    tbayav8er

    tbayav8er

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    In Line:
    - 2x WE Speciale Red Velvet Dessert Wine
    - WE Speciale Chocolate Raspberry
    Bulk Aging:
    - RJS WS Australian Pinot Noir
    - Festa Juice Shiraz
    - Tosca Merlot

    Bottled:
    - WE VR Sangiovese
    - WE VR Pinot Gris
    - WE VR Cabernet Sauvignon
    - WE VR Merlot
    - WE Selection Chilean Malbec
    - WE Selection Spanish Tempranillo w/ Grapeskins
    - WE Speciale chocolate salted caramel dessert wine
    - WE Speciale chocolate orange dessert wine
    - WE LE 15 Barbera
    - RJS EP Spanish Cabernet Sauvignon
    - WE VR Chardonnay
    - WE WV Pink Moscato
    - WE IM Coconut Yuzu Pinot Gris
    - WE IM Exotic Fruits White Zinfandel
    - WE VR Sauvignon Blanc
     
  15. Oct 4, 2016 #755

    winehomie

    winehomie

    winehomie

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    At the moment I have 5 gallons of Afelwen almost ready to bottle, 2.5 gallons of a tart cherry dessert wine in primary fermentation, and 1 gallon of rice wine, 3 days into fermenting.
     
  16. Oct 5, 2016 #756

    Billpizzaiolo

    Billpizzaiolo

    Billpizzaiolo

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    This fall's crush included what is now 28 gallons of Old vine zinfandel & Barbera in a 50:50 batch that is in malolactic fermentation and 6 gallons of Sauv/Blanc sitting on secondary lees and clearing up. Tasted both and they show promise. The Sauv/Blanc compares well with Santa Marg/Pinot Grigio according to my wife. The zin/barbera is a family recipe that is our house wine for years now. It will spend 6 months in small medium toasted oak barrels before being bottled. As you know small barrels have more wine in contact with wood than larger ones. Therefore only 6 months works for us.
     
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  17. Nov 7, 2016 #757

    Winerebel

    Winerebel

    Winerebel

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    CabMerAz

    Bottled most of my stuff last week . Decided to do equal amounts of Cab' Shiraz and merlot for the rest of itand just bottled it. Next time gonna try 40-40-20
     
  18. Dec 19, 2016 #758

    lilvixen

    lilvixen

    lilvixen

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    There's no "edit" button on my original post anymore, so I'm updating my progress in a new post.
    ---

    I'm new to the party but gaining speed:

    In the wine rack
    - WE World Vineyard Trinty Red (May 2016)
    - CC Sterling Sauvignon Blanc (Jun 2016)
    - CC Sterling Malbec (Aug 2016)
    - RJS En Primeur Italian Super Tuscan (Jul 2016)
    - WE Selection Luna Bianca (Dec 2016)
    - WE Eclipse Lodi Ranch 11 Cabernet Sauvignon (Dec 2016)
    - CC Showcase Chilean Carménère (Jan 2017)
    - Peach Wine from my own little peach tree (Aug 2016)

    Relaxing in a carboy
    - CC Sterling Pinot Grigio (May 2017)
    - CC Passport Kookaburra Red (May 2017)

    Impatiently waiting for a carboy
    - CC Showcase Lodi Old Vine Zinfandel (July 2017)
    - CC Showcase Walla Walla Cabernet Merlot (Aug 2017)
    - WE LE16 Milagro (Q4 2017)

    Bucket List
    - Amarone
    - Barbera
     
    Last edited: Jun 15, 2017
  19. Dec 20, 2016 #759

    jgmann67

    jgmann67

    jgmann67

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    Same problem - can't edit.

    My list has grown a bit in two years since I started this journey.

    RJS:

    Cellar Classic Australian Cabernet - bottled and nearly gone.
    EP Pinot Noir - in the primary now.
    RQ French Cab - delivery in January.

    Winexpert

    Mist:

    Peach Apricot Chard - bottled and gone.
    Strawberry Watermelon Shiraz - bottled and gone.

    Selection:

    Australian Chard - bottled and nearly gone. Bronze medal in the Great White Wine Competition
    Enigma - bottled and not drinking as well as I hoped. Much much better with some decanting.
    Amarone w/skins - bottled and aging.
    Malbec w/skins - bottled and aging.
    Luna Bianca - bottled and tasting great. In its prime now.

    LE:

    14 Super Tuscan - bottled and almost in its prime. Wonderful, but a little lighter than I'd hoped.
    15 Fourtitude - bottled and aging.
    Sauv Blanc Rose - aging in the carboy.

    Eclipse:

    (2) Stags Leap Merlot - first go around is bottled and drinking fantastically; second is aging in the carboy.
    Lodi Cabernet - bottled and aging.
    Old Vine Zin - bottled and aging
    Forza - bottled and aging.
    Bravado - aging in the carboy.


    Fresh:

    Lanza Suisun Valley, CA Petit Sirah - finishing MLF
    Cali Chardonnay juice bucket - aging in the carboy.





    126 gallons in 24 months. I may still have a problem.
     
  20. Dec 20, 2016 #760

    Jericurl

    Jericurl

    Jericurl

    The Ferminator

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    Planned for Fall 2016/Spring 2017

    Fig Mead
    Persimmon Mead
    Lemongrass/persimmon/lychee mead

    Primary:

    Blood orange mead


    Secondary:

    5 gallons Mesquite Bean Mead
    5 gallons Mustang Grape Mead
    3 gallons Jujube Mead
    3 gallons peach/lavender mead
    3 gallons herbal mead (hawthorne berries, basil, lemon balm, bergamot, chamomile, lemon thyme)
    3 gallons plum/shiso/jujube mead
    3 gallons Maple Syrup/hickory syrup/yaupon holly mead
    1 galon Elvis/Bacon experimental mead
    1 gallon OH Henry! mead (rose/peaches/fig)
    1 gallon Cherry Pie mead
    1 gallon raspberry bochet mead
    1 gallon Knotgrass mead


    Bottled:

    3 gallons Chocolate Salted Caramel Port
    3 gallons Freezer clean out wine
    5 gallons pear mead
    6 gallons WE Pacific Quartet
    6 gallons WE Oregon Pinot Noir
    6 gallons WE Triumph
    12 gallons Christmas 2015,
    3 gals Ars Amatoria,
    3 gals Elder Dragon
    3 gallons Almost traditional Mead
    5 gallons Erlking Mead
    3 gallons Eldercherry Frankenmead




    Gone:
    umpteen gallons of various Dragon's Blood (Favorite is Christmas DB)
    hot pepper wine
    Mezza Luna White
    Elderberry Wine
    Christmas 2013 wine
    apple/chamomile wine
    3 gallons Strawberry Melomel
    Onion Wine
    6 gallons Prickly pear wine
    6 gallons mango/pineapple dragon's blood
    6 gallons Strawberry/cranberry Dragon's Blood
    3 gals Fruit BOMM
    3 gals cranberry/rosemary mead,
    1 gallon petunia wine
    1 gallon lemon blossom wine
    3 gals gewurtztraminer,
    5 gals Black Briar Mead,
    6 gals Erlking Mead #1
     

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