What are your Winemaking plans for 2006?

[MedPretzel]

For me it's the following:
<UL>
<LI>5 gallons (or 6) red-clover</LI>
<LI>5 or 10 gallons hibiscus/elderberry</LI>
<LI>5 gallons started 12/29 of juniper</LI>
<LI>5 gallons green basil (still in freezer from the summer)</LI>
<LI>5 gallons sacred sage wine (a sherry-type wine) (still in the freezer from the summer)</LI>
<LI>3 gallons vinters harvest black currant.

The biggest problem right now is deciding wich one to make first.

</LI>[/list]


In the carboy:
<UL>
<LI>well, the juniper</LI>
<LI>apple</LI>
<LI>chrysanthemum</LI>
<LI>gym</LI>
<LI>rose-hip</LI>
<LI>basil (sort of stuck at 1.038, but recently added more yeast)</LI>
<LI>banana</LI>[/list]

 

[geocorn]

Besides the Trio Blanco for the wife, whatever I have time for!

 

[Waldo]

My daughter has mandated another batch of Green Apple Reisling and will definately be making a lot more Muscadine and Blackberry when the crops get ready so in between, I am just going to kinda wing it, do a lot of studying and research and try to hone my wine making skills. Currently fermenting is 6 gallon Vinter Harvest blackberry, Clearing is 3 gallon Wine Expert Port and bulk aging is 3 gallon Honey Mead, 1 Gallon Joes Ancient Mead, 2 gallon Strawberry, 1 Gallon Scuppernog and 1 gallon Apple.


Previously bottled andfastly diminishing is Mataro/Shiraz, Green Apple Reisling and Muscadine/Concord blend.

 

[bilbo-in-maine]

Well, I need to plow through the 5 LE kits George managed to put in my
cart.

First two should arrive late next week, then one a month.

I've begun a batch of banana currant by starting to freeze overripe
bananas until I have enough (or make time to hunt down grocery store
rejects.)

To be truthful, I'll end up making what strikes my fancy at the time and
when I have an inclination to do something - I tend not to plan future
events too well.

Going on now:
6 gal Pinot Grigio kit
6 gal Pinot Noir kit
3 gal cranberry currant
2 gal Pumpkin Pie mead
3 gal pumpkin "chardonnay" ready to bottle
2 gal same clearing
2 gal apple/pear/kiwi
2 gal apple (not wanting to clear - time to break open Super-Clear)
1 gal mango "chardonnay"

 

[MedPretzel]

Yummy! Sounds very good!

M.

 

[Hal Maulden]

In the secondary:


11 gal blueberry


6 gal blackberry under MLF


3 gal apple under MLF


3 gal strawberry


5 gal grape, I don't know what kind, it was small red


3 gal peach,under MLF


6 gal pear, under MLF


6 gal muscadine, under MLF


3 gal scuppernong, under MLF


Iam out of carboys for atleast a couple of months, until theMLF is done. Then I will do the LE redI ordered. Then, I would like to do the Woodbridge Cab, and theVennetta.


The way I have it figured, I need to make between 30-40 bottles a month to keep up with my needs and my friends.





Hal

 

[jobe05]

What to make this year?........... HMMmmmmmm.........


I guess anything I can get my hands on isn't a good answer......... truthfull........ but not good.


Aging in glass:


Orange mead, blueberry mead, blackberry/rasberry mead, srawberry, apple, and an orange cranberry.


In secondary: Cellar Craft Amarone


Still in the box: A Gerwitz......... (you know, that German wine), Rasberry White Zinfindel


On the wish list (Mental wish list): Pinot nior and Grigio (sp), shiraz and a green apple. Oh yea..... Come blackberry season....... blackberry wine!


In the ground: Hopefully this spring, a few muscadine 3 year old vines for future fun!

 

[pkcook]

I just started 3 gallon of Cherry. I plan on making the following:


6 gallon red raspberry


6 gallon Shiraz Kit


6 gallon of Cynthiana (depending on sisters grape crop)


6 gallon of Cabernet Franc (depending on sisters grape crop)


1 gallon of Crab Apple (Lots of wild trees near by)


1 gallon of Concord (experiment with oak)


And anything else that I have carboys or jugs for that I can get my hands on.


Pat

 

[masta]

For 2006 I plan on:
<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" /><?:NAMESPACE PREFIX = O /><O></O>
<UL style="MARGIN-TOP: 0in" ="disc">
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">All Five 2006 Winexpert LE Kits
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Chardonnay done with sur lee aging<O></O>
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Apple wine when cider comes in season
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Concord Wine with concentrate
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Pomegranate Wine with concentrate
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Habanero Cooking Wine
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Plenty of mead
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Braggot …yes absolutely
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Maple Porter
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Winexpert Barons Amber Ale
<LI style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in" ="Msonormal">Winexpert Barons Mexican Cerveza</LI>[/list]
<O></O>

In progress right now
<O></O>
<UL style="MARGIN-TOP: 0in" ="disc">
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal"><?amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><?:NAMESPACE PREFIX = ST1 /><ST1LACE><ST1LACENAME>Cellar</ST1LACENAME> <ST1LACENAME>Craft</ST1LACENAME> <ST1LACENAME>Yakima</ST1LACENAME> <ST1LACE>Valley</ST1LACE></ST1LACE> Syrah (crushed grape kit)
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">Winexpert Vintner's Reserve Bergamais
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal"><ST1LACE><ST1LACENAME>Winexpert</ST1LACENAME> <ST1LACE>Island</ST1LACE></ST1LACE> Mist Mango Citrus Symphony
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal"><ST1LACE><ST1LACENAME>Winexpert</ST1LACENAME> <ST1LACE>Island</ST1LACE></ST1LACE> Mist Green Apple Riesling
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">RJS Orchard Breezin Calypso BIanco
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">5 gals Apple Cranberry Wine
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">5 gals Apple Cranberry Wine Oaked
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">3 gals Spiced Banana Mango Wine
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">5 gals Cranberry Vanilla Mead
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">6 gals Fall Bounty Cyser
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">6 gals <ST1:CITY><ST1LACE>Tupelo</ST1LACE></ST1:CITY> Vanilla Mead
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">5 gals Mambo Melomel
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">5 gals Cherry Melomel
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">3 gals Pumpkin Pie Mead
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">5 gals Ancient Clementine Mead
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">6 gals Orange Glow Braggot
<LI style="MARGIN: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in" ="Msonormal">5 gals Brewer's Best Oktoberfest</LI>[/list]
This is just a hobby and I could stop at any time....NOT !

 

[NorthernWinos]

Looks like Masta wins for being ambitious..

 

[Steve]

Wow, that is a lot of stuff you have going there...

 

[masta]

Wow, that is a lot of stuff you have going there...

Half of the current batches are close or ready to bottle so that is the short term goal so I have counter space for the new stuff.


Need to get busy prepping bottles this week so we can get some bottling done.

 

[Steve]

Well, I have a strawberry (3 gal)and a cherry (3 gal)clearing rightnow, I just started a the Tupelo Vanilla Mead today (4 gal, recipes courtesy of Valley Brew). Not sure what I am going to due next. I want to start a beer kit, I am hoping to get that and a caper for my B-Day in Feb. I think there will be a banana, peach, pear, and some kind of grape when it is harvest time, a Chardonnay I think. I may do a couple kits but, I am going to try to stay more toward scratches.


I have 3 primaries, the goal is to keep one busy with wine, one with beer, and one with mead. I will buy carboys as required to keep me going if the wife will allow it...

 

[Greengrocer]

well as for the ones I have listed in my sig . I plan on a


5 gal or 2 1gl batches of Pom


5gal of cranberry


5 gal of Blackberry(From Puree)


and at least one or two Island Mist

 

[ms.spain]

Let's see...Here's "The Plan" for this year:


5gal. banana


1-2 gal. sugar wine ( for top-up)


3 gal.Hawaiian Delight


5 gal. apple


15 gal. Concord grape


10gal. White grape Peach


5 gal. Niagara white grape


5gal. Blackberry


3 gal. wild plum


3 gal. pear


5 gal. persimmon


10gal.White Grape Raspberry


3 gal. Joe's Ancient Orange Mead


3 gal. Cinnamon Cyser


Probably more, but not sure off-hand!

 

[smurfe]

I'm with Bilbo, I have the 5 WE LE kits coming. I need to do another WE select White Zin and really wanna do a Gewürztraminer since the wife likes it and I have a couple hundred empty dark brown hock bottles.

I think I will take it easy on kits after that and then start concentrating on creating wines with my bare hands

Smurfe

 

[Cove Cottage]

Masta,


Great list there! Please tell me what"sur lee aging" is.


2006 Plans include: Woodbridge Cabernet, another Chardonnay (don't know which one), Port, and a sweet fruity wine for my 90 year old mother.


If our order arrives, we will start the Cab this weekend.


Margaret

 

[masta]

Margaret,


The official definition of Sur Lee Aging is French for “aging on the lees." After fermentation, dead yeast cells and wine solids settle on the bottom of the barrel, these are known as Lees. Aging on the lees can increase the wines complexity, richness and creaminess.



My plan was to buy a great Chardonnay kit and follow Tim Vandergrift's instructions below which is posted on the main website.


http://www.finevinewines.com/Buttery-Chardonnay.htm

 

[Cove Cottage]

Masta,


Thanks for the explanation.That's the technique we used on our Australian Chardonnay Winexpert Selection International,except we called it "battonage". Think I like the French term better. Battonage sounds like we are beating it up.


Gotta tell you the Australian Chardonnay WSI is a winner!


Thanks again for explaining. Margaret

 

[masta]

I stand corrected on this Margaret...the aging on the lees is "Sur Lees Aging" and the process of stirring is "battonage".

From a little research I did both processes are done with some of the best chardonnays.


Thanks for the tip of the WE Australian Chard...I will put one in my wish list right now for purchased later!