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

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

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  1. Dec 24, 2016 #761

    sgx2

    sgx2

    sgx2

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    Apart from all the kit wines I've done, I've been enjoying doing lots of different country wines. Eventually, I got some software to track what I was doing, which helped, but had some critical limitations such as portability -- I wanted to update it on my tablet or phone -- so I wrote up a quick replacement that was more portable and met my needs a little more closely. This is an updated extract from the batch report:

    Active Batches
    Batch Name - Varietal - Size
    Argentia Ridge Merlot - Merlot - 12 Gal
    Agentia Ridge Chardonnay - Chardonnay - 12 Gal
    Grögg II - Lingonberry - 5 Gal
    Ribes - Blackcurrent (Ribena) - 3 Gal
    Eldercran - Mix of Elderberry juice and Cranberry juice - 1 Gal
    Ocean Spray - Cranberry Cocktail - 3 Gal
    Roselle - Hibiscus - 3 Gal
    Fläder - Ikea Elderberry Flower Cordial - 3 Gal

    Completed Batches
    Batch Name - Varietal - Size
    Magic Peach - Peach Wine - 6 Gal
    Blueberry: on skins - Blueberry Wine - 3 Gal
    Blueberry: juiced - Blueberry Wine - 3 Gal
    Cranberry Disaster - Cranberry Wine - 1 Gal
    Goat's Wild Blueberry - Blueberry Wine - 6 Gal x 5 batches
    Goat's Cranberry - Cranberry Wine - 6 Gal x 2 batches
    Apfelwein I - Apple Wine - 1 Gal
    Currancy - Blackcurrant Wine - 1 Gal
    Melted and Red Ia - Strawberry Wine - 1 Gal
    Melted and Red Ib - Strawberry Wine - 3 Gal
    Sovereign - Sovereign Coronation - 3 Gal
    May Day - Dandelion - 1 Gal
    La Grenade - Pomegranate Wine - 1 Gal
    Melted and Red II - Strawberry Wine - 3 Gal
    Dragon Blood I - Triple Berry Skeeter Pee - 6 Gal
    Mangonel I - Mango Wine - 5 Gal
    Mangonel II - Mango Wine - 3 Gal
    Meçai I - Açai Wine - 1 Gal
    Meçai II - Açai Wine - 1 Gal
    Meçai III - Açai Wine - 1 Gal
    Figment I - Fresh Fig Wine - 1 Gal
    Grögg I - Lingonberry - 1 Gal (simply amazing!!!!!!!!!!!!!!!!!!!!!!!!)
    Ananas Ananas - Pineapple Wine - 1 Gal
    Dried Elderberry I - Elderberry Wine - 3 Gal (geranium taint sad sad sad)
    Figment² - Fresh+Dried Fig Wine - 1 Gal
    Fruit de l'Oponce - Prickly Pear Wine - 3 Gal
    Cider-Pure Juice Test - Apple Cider - 1 Gal
    Cider-Cut Juice Test - Apple Cider - 1 Gal
    PC Apple Cider - 3 Gal
    MacNab Ruby Cab - Ruby Cabernet - 5 Gal
    Bizzaro Burgundy - Pinot Noir - 5 Gal
    Second Goat - Cranberry - 2 Gal (weak)
    Hachiya Persimmon - Persimmon - 3 Gal
    Vanilla Persimmon - Persimmon - 3 Gal
    Roselle - Hibiscus Flower - 2 Gal (awesome!!!)
    Z2 - Mixed Herbal Tea - 6 Gal
    Dragon Blood II - Triple Berry Skeeter Pee - 6 Gal (tasty!)
    Howling Wolfberry - Goji Berry - 3 Gal (took a LONG time to come around)
    Dragon's Breath - Dragonfruit - 2 Gal
    Son of Meçai - Açai - 3 Gal
    Zinger! - Wild Berry Zinger (Herbal Tea) - 3 Gal
    kuru kayısı - Dried Apricot - 3 Gal
    Mangue - Mango - 6 Gal
    Chilean Carménère - Carménère - 6 Gal (awesome!!!)
    Chilean Cabernet - Cabernet Sauvignon - 6 Gal (super awesome!!!)
    Mystery Grape - Unknown Grape - 3 Gal (harsh)
    Gozdni Sadeži - Forest Fruit - 1 Gal (surprisingly good, took FOREVER to come around)
    BluTwo - Blueberry - 3 Gal
    Youngberry - Youngberry - 1 Gal (awful!!!!)
    Zinger!² - Mixed Herbal Tea - 6 Gal
    Goat's Cranberry II - Cranberry - 5 Gal x 2 (one had a weird growth in it so I filtered and dosed it, got 3 useful gallons out of it)
    Goat's Wild Blueberry II - Blueberry - 5 Gal x 5 batches (handed out to friends, went in a hurry!)
    La Grenade II - Pomegranate - 1 Gal
    Chilean Carménère 2015 - Carménère - 6 Gal
    Chilean Sauvignon Blanc 2015 - Sauvignon Blanc - 6 Gal
    Jam Jar - Strawberry Jam - 5 Gal
    Confiture Mûres - Blackberry Jam - 3 Gal
    Wild! Berry - Wildberry Jam - 3 Gal
    Wellesley Sweet Apple Cider - Apple Cider - 5 Gal
    Bayou Sweet Tea Cooler - Hard Iced Tea - ~18 Gal
    Farmer's Market Strawberry - Strawberry - 5 Gal
    Farmers Market Peach - Peach - 3 Gal


    I'll have to take some time to enter in the records for the wines I tracked with my other tool and consult my notebook about any previous experiments...
     
    Last edited: May 6, 2017
  2. Dec 24, 2016 #762

    cintipam

    cintipam

    cintipam

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    Wow, sgx2, I am sincerely impressed by the wide selection of fruit wines you have created. I'd love to hear impressions of what some of the more unusual fruits taste like in a wine. Also some background on what makes a wine a goat wine. Why is cranberry a disaster and peach magic? What consists Forest Fruit. So many questions..... Please share a little more than the enticing names you've created.

    Pam in cinti
     
  3. Jan 13, 2017 #763

    reefman

    reefman

    reefman

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    update to my list 01-13-2017

    Finished:
    1. Wild Berry White Zinfadel. - Summer Breezin kit - 12 gallons
    2. Niagara - Walkers hotpack juice - 5 gallons
    3. Wine Expert Riesling Ice Style Wine(kit) - 3 gallons
    4. Original Skeeter Pee (Lon's recipe) - 24 gallons
    5. Candy Cane - 3 gallons
    6. Concord from grapes - 3 gallons.
    7. Sangria- Zinfandel blush WE kit - 6 gallons.
    8. Danger Dave's Triple Berry DB - 6 gallons
    9. Cornucopia Tropical Riesling - kits - 6 gallons
    10. Cornucopia , White Coconut Frascati.
    11. Peach from peaches (6 gal.)
    12. More Skeeter Pee (6 Gal.).....can't believe I've made 24 gallons of this stuff. Most popular.
    13. Nobel Muscadine from a bucket of frozen grapes - 5 gallons.:HB
    14. Wild Berry White Zinfandel. 6 gallons - Summer Breezin kit. really liked this kit.
    15. Skeeter Pee - 12 more gallons
    16. Dragons blood and Skeeter Pee 50 - 50 blend - 12 gallons
    17. Peach from real peaches. 6 gallons
    18. Concord from grapes - 3 gallons.
    19. WE Island Mist Limeade - 6 gallons -
    20 Riesling Kit - 6
    21.Gewurztraminer Kit - 6
    22. Pomegranate Pinot Grigio - 6
    23. A Chocolate port kit...- 3
    24. Cranberry Chianti kit. - 6 gallons
     
  4. Feb 6, 2017 #764

    ScaryMae

    ScaryMae

    ScaryMae

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    Brew Newbie all around... These are the ones that we have found!

    Not much of a wine drinker before, mostly because I like the sweeter drinks. That usually meant vodka and cranberry juice. But during the summer last year i started drink some more fruity wines and thought that they were great. It lead to trying many other types, as most people i know drink wine. I decided to try at making my own, to keep costs down (haha) and give myself a new hobby.

    So far it has been wonderful! My SO has joined in my hobby, but with beer and we are both loving it!

    Here are the brews we have done so far:

    :e My Wine etc:
    Aug 1, 2016 Argentia Ridge Peach Chardonnay - Delicious!! Like drinking peach grape juice! We gave as gift for Christmas and everyone raved! :dg

    Oct 2016 Apple Cider - Bottled Still, will most likely carbonate with machine at drinking time. I wish I had looked into back sweetening this one!

    January 1, 2017 Argentia Ridge Château Private Selection Merlot Wine Kit - Bulk Aging in Carboy right now.

    Feb 7, 2017 Vineco Niagara Mist Mango Strawberry Moscato - In FastFerment now :)

    Patiently waiting their turn...

    Vineco Niagara Mist Raspberry Dragonfruit White Shiraz
    Argentia Ridge Château Private Selection Chardonnay Wine Kit
    Apple Cider
    Prestige Sauvignon Blanc

    :r His Beer:

    Brewers Best Weizenbier
    Brewers Best
    Brewers Best
     
    Last edited: Feb 6, 2017
  5. Feb 11, 2017 #765

    BarrelThief

    BarrelThief

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    BottlING time

    I buy three gallon carboy. Five are to much of one wine.
    Black raspberry, cherry, chocolates, coconut sugar wine. In second rack ready to filter next week.


     
  6. Mar 20, 2017 #766

    heatherd

    heatherd

    heatherd

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    Here's my updated list to include 2016 and 2017 batches:

    Kits 6g
    -12/28/12 Island Mist Cranberry Malbec
    -2/2/13 Grand Cru International California Muscat
    -3/15/13 Mosti Mondiale Montepulciano
    -3/21/13 Mosti Mondiale Chardasia
    -5/22/13 Meglioni Moscato Italiano
    -6/16/2013 RJS Grand Cru California Moscato
    -7/18/13 Tangerine Lemon Sauvignon Blanc
    -9/11/13 RJS Cru Select Chilean Malbec
    -10/11/13 Meglioli Marzemino
    -1/2/14 Winexpert Eclipse Italian Barolo
    -1/4/14 RJS Cellar Classic Winery Series Italian Super Tuscan
    -2/16/14 Mezza Luna White
    -2/23/14 Grand Cru International British Columbian Pinot Noir
    -3/23/14 Kenridge LE2014 Italy Primitivo Showcase Collection - WMT AWARD WINNING!
    -4/13/14 Winexpert Selection International South African Chenin Blanc
    -7/4/14 Winexpert LE2013 Willmette Valley Oregon Pinot Noir
    -7/4/14 Orchard Breezin Seville Orange Sangria
    -8/13/14 Vineco Cellar Craft Sterling California Sauvignon Blanc
    -8/13/14 Winexpert LE2014 Selection International Grenache Rose
    -1/6/15 RQ14 Spanish Monastrell Petit Verdot
    -1/16/15 Selection California Chardonnay
    -1/16/15 RQ14 Italian Nero D'Avola
    -6/7/15 Mosti Meglioli Masters Edition Amarone w/grapes and raisins
    -7/25/15 RJS RQ2015 Italian Aglianico
    -7/25/15 Selection Italian Pinot Grigio
    -2/7/16 WE LE2014 Washington Triumph
    -3/6/16 Selection Australian Grenache Shiraz Mouvedre
    -3/6/16 En Primeur Astralian Sauvignon Blanc
    -8/21/16 LE2015 Gewurztraminer Verdelho Muscat
    -8/21/16 VDV White Zinfandel
    -3/19/17 Eclipse Italian Forza
    -3/19/17 LE2015 Fourtitude
    -3/19/17 Eclipse Bravado

    Kits 3g
    -9/18/13 RJS Coffee port
    -11/19/13 RJS Black Forest port
    -9/1/14 RJS Toasted Caramel port
    -9/1/14 RJS Coffee port
    -10/11/15 RJS Coffee port
    -10/11/15 RJS Raspberry Mocha dessert wine

    Grapes/juice
    -5/10/14 Chilean Cabernet Sauvignon; 12g; pail + frozen must
    -9/13/14 California Old Vine Zinfandel; 6g; pail + lug of grapes
    -9/11/14 California Cab Franc; 16g; pail + lug of grapes
    -9/11/14 California Chenin Blanc; 6g; pail
    -9/11/14 California Cab Franc/Zin/Cabernet Sauvignon blend; 7g pail + grapes, cofermented
    -10/19/14 Italian Pinot Bianco; 6g pail - DUMPED due to incurable stinkyness
    -3/28/15 All grape South African Pinotage; 6g
    -5/12/15 Chilean Carmenere; 7g; pail + lug of grapes
    -9/12/15 California Chardonnay; 6g; pail
    -9/12/15 California Viognier; 6g; pail
    -9/12/15 California Old Vine Zinfandel; 7g; pail + lug of grapes
    -9/12/15 Maryland Seyval; 3g; all grapes - WMT AWARD WINNING!
    -10/12/15 Italian Barbera; 7g; pail + lug of grapes
    -10/12/15 Italian Nebbiolo; 7g; pail + lug of grapes
    -9/26/16 California Muscat Canelli; 13 g; juice and grapes
    -10/3/16 Maryland Traminette; 12 g; all grapes

    Cider
    -12/1/14; 6 gallons
    -3/8/15; 6 gallons

    On Deck
    -Vanilla fig dessert wine
    -New Zealand Sauvignon blanc
    -Grenache Rose
    -Looking forward to the Fall 2017 Harvest!!!!!

    It's interesting to look back at this because I have only one bottle (my "one of everything I made" rack) from nearly all batches 2012-2014. The exceptions are that I still have bottles of cran-malbec and ports. Not meant to brag, just this is the only place I keep a complete list of everything with the start dates. Plus I post it so that anyone who might see the list and have questions about a batch knows they can ask me.

    Heather
     
    Last edited: Mar 20, 2017
  7. Mar 28, 2017 #767

    sour_grapes

    sour_grapes

    sour_grapes

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    Well, it is a modest start, but ya gotta start somewhere!

    Bottled:
    CC Sterling Merlot
    WE Mezza Luna Red
    CC Showcase Amarone
    CC Showcase Lodi Old Vines Zinfandel
    CC Showcase Red Mountain Cabernet
    Dragon Blood
    WE Selection International Argentine Malbec
    CC Showcase Yakima Valley Syrah
    CC Showcase Rosso Fortissimo
    CC Showcase Yakima Valley Cabernet Shiraz
    WE LE Oregon Pinot Noir
    CC Showcase Walla Walla Cabernet Merlot
    WE LE Washington Cab/Merlot
    WE Selection Viognier
    CC Showcase Argentinian Malbec
    Amarone di Beppe tweakfest -- WE SI Amarone, and tweaked the hell out of it a la Joeswine!
    CC Showcase Amarone
    WE Selection International Australian Petit Verdot
    WE Eclipse Napa Valley Stag's Leap Merlot
    WE Eclipse Lodi Zinfandel
    WE LE2014 Super Tuscan
    WE Selection Original Luna Bianca

    Bulk aging:
    WE Eclipse Nebbiolo
    CC Showcase Red Mountain Cabernet
    California Viognier from juice bucket

    Clearing:
    WE Eclipse Yakima Pinot Gris

    Secondary:
    N/A

    Primary:
    Dry and lonely!

    On Deck:
    CC Showcase Rosso Fortissimo
     
  8. May 5, 2017 #768

    sg1strgt

    sg1strgt

    sg1strgt

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    I know this may be a little off topic but I want to make some pumpkin wine but obviously they are not in season yet. My question is, can I use pumpkin pie filling instead and if yes how much would you suggest for a 3 gal batch. If not, any recommendations what I can do other than wait? Any/all help/suggestions appreciated
     
  9. May 6, 2017 #769

    sgx2

    sgx2

    sgx2

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    The admins may want to move this to a different area, but here are my thoughts...

    Yes you can use canned pumpkin! As I dig through my research notes I would recommend something like this:

    3 Gallons of Canned Pumpkin Wine

    12 lb canned pumpkin
    3 lb of baked sweet potato
    2 lbs of raisins (I'd be tempted to use Craisins for the additional hit of acid and for flavor)
    4-ish lbs white sugar (start with 4 lbs, add a half pound later if you feel the OG was a little low)
    2 tsp yeast nutrient
    2 tsp yeast energizer
    2 tsp citric acid
    2 tsp pectic enzyme
    3 gallons water
    Lalvin EC-1118 yeast (or your favorite vigorous yeast, ie. K1V-1116 or 71B, etc.)

    The sweet potatoes do two things -- first, they are reported to help maintain a pumpkin flavour in the finished wine, and second, they contribute amalyse enzyme that will help break down any starches still in the pumpkin flesh. I would buy 3 lbs of sweet potatoes, bake them at 350 for an hour and half, cut them in half, and carefully scoop out the flesh so that you can make a nice sweet potato skins appetizer with the empty halves by sprinkling in some grated cheeses and putting them back in the 350 degree oven until the cheese bubbles...but that's just me :)

    This is going to be a messy one at racking time -- you'll rack over a fair amount of solids, but I would recommend racking a second time after a month so that you can leave those solids behind.

    Good luck!
     
  10. May 6, 2017 #770

    sgx2

    sgx2

    sgx2

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    Whoops! I didn't see your note until I went back to add to my list today. Happy to share...

    Most of my wine names are inspired by the situation in which I receive the fruit or how they turned out. So, Magic Peach, one of the first wines I ever made from fruit, was Magic because I grew the peaches in my backyard and somehow, magically managed to harvest them before the raccoons did. The wines with "Goat" in the name were made from fruit supplied by a fellow nick-named "Goat" who runs a fruit stand an hour or so north of me. "May Day" was named thus because I picked the flowers on May 1st. "Forest Fruit" was an actual fruit syrup product at my local International grocers. "Bizzaro Burgundy" was from a pinot juice pail that was given to me via a strange collection of circumstances, I like the idea of "Bizzare Burgundy" as a name and then really liked the idea of using old wine-related Bizzaro comic panels as the labels (I won't attach these for copyright reasons). The ones with "Farmer's Market" in the name were from fruit from my local farmer's market (surprise!)...

    I am often inspired to make fun labels from the story of the fruit.

    Many of my experimental fruit wines have been great! Many, however, have been forgettable at best and awful at worst.
    Things I am unlikely to repeat:
    1) Dragonfruit - not so good, astringent and low in flavor
    2) Prickly Pear Cactus fruit - started out a nice pink, ended up looking like pinot gris, was okay but had a very vegetable tone
    3) Goji berry - I used too much banana for body, and for the most part it tasted like banana :( - if I remake this, no bananas will be harmed in the creating of that wine
    4) Youngberry - made from tetrapacks of Youngberry juice from the local store - tasted like death and punishment - poured it down the drain and then cleaned the drain, twice
    5) Dried Elderberry - This wine was looking, smelling and tasting so good, but then I put it away for a year and it came out with Geranium taint :( likely because I was in too much of a hurry to bottle it and didn't make time for any nature MLF to occur, and then despite that fact that it was bone dry, I used sorbate when stabilizing :(
    6) Being stingy with k-meta in general - I need to remember that wines that will be aging, particularly ones that are lower acid, need a decent level of SO2, in my earliest days I didn't have any testing tools (I still need some), but eventually I found my way

    Things that went very well:
    1) Açai - once I dialed in that recipe, well, let's just say that whenever I see those jugs of Açai puree on sale I am compelled to put on a batch
    2) Grögg - made from the Lingonberry syrup from IKEA - this comes out a little like cranberry (which is my all-time favourite non-grape wine fruit) but without the acidic bite - so amazing
    3) Zinger! - from a Jack Keller recipe using Celestial Seasonings herbal tea - Surprisingly awesome Wind Berry Zinger flavour...
    4) Roselle - the Hibisus - another Jack Keller find that worked out so well I am now aging a 3 Gal batch
    4) more than I have time for today ;)
     
    Last edited: May 6, 2017
  11. May 6, 2017 #771

    sg1strgt

    sg1strgt

    sg1strgt

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    OMG that sounds awesome! Thank you so much! I'll head to the store tomorrow for the ingredients. Right now I'm starting my first batch ever of dragon blood and a fresh batch of cherry wines
     
  12. May 8, 2017 #772

    sg1strgt

    sg1strgt

    sg1strgt

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    Ok, need some help here. I am trying to make a batch of Dragon Blood, following the recipe EXACTLY (except I only used 1 bottle of Real Lemon). I am using EC-1118 yeast (never failed me yet) and I'm on my second day of NO fermentation. I have always followed the instructions on the yeast to the letter and like I said I've never had a failure until now. The must is a consistent 72 degrees, the yeast is new from the store (picked it up Friday) and was going like nicely before I added it to my must. Then, nothing. Color is perfect, smell is awesome, SG is 1.095. Help
     
  13. May 8, 2017 #773

    Johnd

    Johnd

    Johnd

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    Don't be worried for another 48 hours.......
     
  14. May 8, 2017 #774

    sg1strgt

    sg1strgt

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    Ok cool. I'll be patient. I have made at least 20 batches of wine since I've started this and have never ever had my fermentation take more than 24 hours to start. So if it doesn't start in 48 hours what would you suggest I do then
     
  15. May 8, 2017 #775

    Johnd

    Johnd

    Johnd

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    Check your pH, make sure it's not too low, get another EC1118, check the date before you buy it, and try again.
     
  16. May 8, 2017 #776

    sg1strgt

    sg1strgt

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    What should my ph be?
     
  17. May 8, 2017 #777

    Johnd

    Johnd

    Johnd

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    Above 3.00 would be good. The lemon juice in the DB is very acidic. Yeast doesn't like it much below 3.00.
     
  18. May 8, 2017 #778

    sg1strgt

    sg1strgt

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    Thanks. I will pick up a ph test kit tomorrow and try it.
     
  19. May 8, 2017 #779

    Strangeak

    Strangeak

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    My.first white

    My first white...an Australian chardonnay from a kit...did a raspberry merlot style kit prior to that...and a 25 foot cork shot in an attempt at a mead..

    Still very new

    20170504_140453.jpg
     
  20. May 8, 2017 #780

    sg1strgt

    sg1strgt

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    Ok so I woke up this morning to a bit of fermentation started in my DB. Took my sg and I'm down from 1.095 to 1.085 and my temp is still 72. I will still pick up a ph kick and test tonight but I feel better. My cherry however still has not started but I will have faith.
     

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