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

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Glenn Marr

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Right now in working on two gallons of blueberry wine, two gallons of Concord blueberry wine and one gallon of plum blueberry wine.
 

Swedeman

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I'm unsure of the Symphony/Gewurztraminer -- the preliminary taste post-fermentation was not good. The wine is fine, but the grape combination had no gewurztraminer character. Yeah, it's totally green but I can get a hint of what the result will be after aging. I tasted again last night and I'm still getting no gewurztraminer character. From that POV it's disappointing, but I expect the final result will be a decent table wine.
Have you tried it lately?
 

jpwatkins9

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Making a Shiraz, mixed both EC1118 and some Gran Cru Champagne yeast and they started off slowly. That was expected as the brewing room averages around 70F during the Winter. Will just take a bit longer to get down below the 1.0 SG point. No problem as wine making is a Patience sport.
 

jking

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I started a tester 1 gallon batch of banana a few days ago. I kinda winged it on the sugar so it started at 1.110. 3.5lbs of bananas after peeling, 3 pounds sugar, 1.5lbs of frozen strawberries. Not expecting much flavor out of the berries but decided to throw them in last minute. It smells absolutely divine so I am hoping for the best. I may throw together a 5 gallon batch of peach tonight as well.
 

JCBurg

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I have my first batch of wine made with petite pearl grapes aging right now. It's on its 2nd racking and getting ready for filtering and 3rd racking.

Did my first MLF on this one. Not sure how it's all going to turn out... but the MLF is complete, so thanks to everyone who told me I need to run a chromatography test, I didnt know!
 

Steve Wargo

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I started a tester 1 gallon batch of banana a few days ago. I kinda winged it on the sugar so it started at 1.110. 3.5lbs of bananas after peeling, 3 pounds sugar, 1.5lbs of frozen strawberries. Not expecting much flavor out of the berries but decided to throw them in last minute. It smells absolutely divine so I am hoping for the best. I may throw together a 5 gallon batch of peach tonight as well.
Keep us posted
 

Steve Wargo

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Last night I transferred a 6-gallon batch of peach from the primary to the secondary. Primary started 14 days ago, I had sliced up a whole medium size pineapple and added it to the primary 7 days ago. There was a lot of peach pulp on the bottom of the primary and the pineapple was floating on top and did its job, I scooped pineapple out before transfer. The starting gravity reading pre-fermentation was 1.106 and last night gravity was 1.010. Used D47 yeast. Ferment room constant temp 61 degrees F. I slowly drank about 6 ounces to taste test. There was enough residual sugar, so it was ok tasting at this stage of the process. So far so good. It's fermenting in the secondary. I might add a 1/2 gallon of apple juice to the secondary to make up for some of the volume loss from the peach pulp left at the bottom of the primary.
 
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Steve Wargo

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I have my first batch of wine made with petite pearl grapes aging right now. It's on its 2nd racking and getting ready for filtering and 3rd racking.

Did my first MLF on this one. Not sure how it's all going to turn out... but the MLF is complete, so thanks to everyone who told me I need to run a chromatography test, I didnt know!
Did you taste test? lol

Helped last fall 2019 harvest of petite pearl at a local vineyard. I have a bottle of 2018 PP that was back sweetened with honey. I've viewed some web sites that sell starter vines. I might plant a dozen cold climate grapevines in my Back Yard this coming spring.
 

jburtner

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Spent some time bottling and racking. Racked down and sulfited a cab sav and petite verdot from must and a merlot juice bucket fermented on skins. Made about four gallons of an early blend of the three for top up and testing (22 bottles) - i’m calling it the coronavirus 2020 as it contains grapes and juice from CA, WA, and NY. Bottled a Viognier kit which is very good. Started four more white kits.

Cheers to all and be safe.
-johann
 

FTC Wines

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Yesterday we bottled 5 cases of “Black Blue C” That’s a blend of 25% Blackberry, 25% Blueberry, and 50% Cabernet. It’s awesome! It’s 2 years old and spent one year in the barrel. Concentrates came from Home Winery Supply in Dundee Mi. Roy
 

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