shoebiedoo
Senior Member
- Joined
- Aug 10, 2011
- Messages
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The health bug bit me in the rear. But hey, that's partly why I got back inti wine making
. But a fresh start is always geed eh? Hope your weekend is great!
Im back! Ive been on the shelf aging for a while, like my wine. Last year was a busy year for me. I have a not so new daughter Aubrie (9 months old). On the up side my blueberry/pom aged for a year and turned out amazing! The peach finally cleared and tastes wonderful. My apple is still aging. Im ready to start some new batches. Unfortunetly i missed the wine makers convention right down the street from me this week, of course i was sick!
So first rotation back flying and I find myself in Oakland CA and have nothing to do tomorrow...Hmmmm. so I'm on my evening jog think to myself, a Harley trip to Sonoma county would be fun! So, anyone want to guess what's 3 doors down from my hotel? Yup a Harley dealership. So barring any last minute flights comming up, I'm touring Sonoma...any suggestions?
The health bug bit me in the rear. But hey, that's partly why I got back inti wine making. But a fresh start is always geed eh? Hope your weekend is great!
Leaving for Florida next week so I filtered a Pinot Noir and racked my Blackberry Merlot and Chardonnay.
Was that the Pinot Noir from Luva Bella fall juices? I sampled some of mine last week and it's great.
I back sweetened my Niagra and Concord from Presque Isle winery this morning. I took the Concord to 1.008 and the Niagra to 1.007 for now. Bot taste pretty good at this early age. I wanted to start low knowing I could always increase sugar. I still have 1.5 liters of the Niagra and 3 liters of the Concord not sweetened at all if I need to adjust downward based on bosses sugestions. I'll probably take the 3 liters and blend it with my catawba. We experimented with the blend when we were back sweetening the Catawba and it was pretty good.
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