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. Sep 26, 2018 #901

    Jal5

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    Started a juice bucket of merlot from Cal. Grape today. Nice deep color and fermentation has begun!
    Joe
     
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  2. Oct 1, 2018 #902

    Ebonheart

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    Went to Walkers in Forrestville, NY, and, suprisingly, brought back 2 whites, Catawba and Valvin Muscat. They tasted great that day, and I've an abundance of reds. SO, it's an all white season for us!
     
  3. Oct 1, 2018 #903

    Jal5

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    I got permission from my neighbor to take all the pears that I want so a batch of pear wine is on my list.
    Joe
     
  4. Oct 1, 2018 #904

    Masbustelo

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    I've got three gallons of plum from last year, ready to bottle. Five gallons of elderberry mead, from a month ago. Its mead because I used honey instead of sugar. And three gallons of this years homegrown Petite Pearl. I racked this a little while ago and am on my second glass. Very rewarding. I still have 25 pounds of frozen elderberries that I'm not sure what to do with.
     
  5. Oct 10, 2018 #905

    sour_grapes

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    (Forum would not let me edit my old thread.)

    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
    WE Eclipse Yakima Pinot Gris
    Viognier Juice bucket
    WE Eclipse Nebbiolo
    CC Showcase Red Mountain Cabernet
    Sloppy Seconds -- 6 gallons of 2nd run wine from HHH Syrah grapes.
    Viognier Juice Bucket from Ancient Lakes AVA
    Master Vintner Philosophie Chardonnay

    Bulk aging:
    200 lbs of HHH Syrah grapes. Yay! Turned into 15 gallons.

    Secondary:
    13 gallons of Pinot Gris from Lake Erie region of NY

    Primary:
    N/A


    On Deck:
    CC Showcase Rosso Fortissimo
     
  6. Oct 11, 2018 #906

    Pistol Bill

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    Well, I will have a busy fall and winter. To start, I am getting geared up to get 6 gallons of Huckleberry in the fermenter. Then I will get going on the first batch of 4 of Oregon Berry which is a blend of Marionberry, blackberry, Blueberry and Strawberry. I learned a lot last year about fermenter temperature and clarification
     
  7. Oct 15, 2018 #907

    Carotz

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  8. Oct 16, 2018 #908

    CK55

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    I have made a Grenache/Syrah Kit
    I am currently working on a field blended 4 gallon batch of wine, I don't know all the grapes in it other than Criolla Mediana and Zinfandel.
     
  9. Oct 16, 2018 #909

    Carotz

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    Right now 2 vats of Primitivo and Petit Syrah, and 1 vat of super Tuscan (Sangiovese and Cab Sauv
     

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  10. Oct 16, 2018 #910

    Frosty

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    Sour grapes which Malbec did you prefer the WE or the CC?
     
  11. Oct 16, 2018 #911

    sour_grapes

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    Hands down and going away, the CC Showcase was much better than the WE Selection International. It so happens that the CC Showcase Malbec is among the top 3 or 4 wines I have ever made. The WE SI is fine, but just okay.
     
  12. Oct 31, 2018 #912

    Flyingv

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    I'm new to wine making so I'm wayyyyy out of my league here. I have 12 bottles of grape ( my first batch). Ill try that around Christmas. Six bottles of cherry mead. In the primary I have persimmon. I have not tasted anything that I have made yet so.
     
  13. Oct 31, 2018 #913

    ASR

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    Made a one-gallon batch of pear last year with 4 lbs of pears. It was okay, but not a strong pear flavor. This year I made a batch with 6 pounds - it is racked in the basement
     
  14. Nov 6, 2018 #914

    Tinwakr

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    New to wine making and the forum. First attempt at apple wine from juice. Added a quarter cup of medium oak chips and I plan to back sweeten with a dark brown sugar, add cinnamon sticks and a clove or two, we’ll see. IMG_0484.JPG
     
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  15. Nov 6, 2018 #915

    ASR

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    Just started a 1 gallon batch of Cranberry wine (from juices)

    Currenlty in various stages of racking:

    1 gallon rhubarb (from scratch)
    1 gallon pear (from scratch)
    3 gallons peach ice wine (an Apres Kit)
     
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  16. Nov 6, 2018 #916

    Tinwakr

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    Can you share the recipes please? I would love to try these as well.
     
  17. Nov 7, 2018 #917

    Countrygent

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    Two buckets pinot noir and a 3 gallon batch of DB. Some tragically bad pinot from underripe grapes aging but likely sitting on death row. I'm amazed reading this thread at all the different things people try.
     
  18. Nov 7, 2018 #918

    CK55

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    Everyone makes wine a different way, thats what makes it unique, the differences we make in the process. Sometimes you win the lottery and make a amazing wine, while other times you screw up and get a drain pour. It can happen to the very best winemakers.
     
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  19. Nov 16, 2018 #919

    Pine_Pole

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    We moved to rural East Central Mn in Aug 2016 and I finally have time to pursue interests of my own. In our front yard were two large bushes we thought were Elderberry, but upon further research they were identified as Black Chokeberry (Aronia Berries). In August we picked four buckets of berries from them. October 2nd, I soaked them in the sink, blanched them into boiling water and pulverized them one scoop at a time in the food processor. Then I put the pulp and juice into a large plastic tub with a cover, and added 2 gallons of water, 20 pounds of sugar, 2 spoons of Yeastex and 4 packets of yeast. They are a rather dry, sour berry. The hydrometer showed 1.100 SG. I stirred it up every day. On Oct. 18, I squeezed all the pulp out of it and racked it into a 6 gallon carboy jug, and added one more cup of sugar, one more packet of yeast and another spoon of Yeastex, just to reinvigorate the fermentation. At the end of October, all activity had ceased and the hydrometer now showed 1.005. According to the chart in C.J.J. Berry's book First Steps In Winemaking I now had 12.9% ABV. The flavor is rich and slightly dry. The color is a very dark burgundy so dense that light will just barely pass through it in a 1" tube and it seems to be settling out quickly. There are no detectable tannins or harsh acidity in it. I'm calling it Dragon Blood. Not much of this first batch is going to make it into bottles, as I have been extracting it into a decanter and enjoying it very much. What do you think? Should I have added more than 2 gallons of water at the outset? Who has had experience with Aronia Berries?
     
    Last edited: Nov 16, 2018
  20. Nov 17, 2018 #920

    winemaker81

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    Welcome!

    I never considered adding cinnamon or cloves to apple wine, although I add them to mead (which makes it metheglin). Apple Pie wine ... that sounds good!
     
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