Whats brewin’?

[Muttly2001]

I was wondering what every has in the works right now? I expecially want to know what George has since he lives not to far away from me. I may have to stop over for a glass of wine

 

[Hippie]

Scuppernong, Raisin-Muscadine, Blackberry-oak, Blackberry-no oak, peach, Gewurtztraminer

 

[geocorn]

I have Gewurtztraminer, Shiraz, Bourgeron Rouge, Bergamais, White Ice Wine Style (had a red ice wine, but if you read the newsletter, you know what happened to it.), Valpolicellaand 2 Cabs.


Next up is a Blackberry Merlot for my mom, as well as a Chardonnay, Merlot and Pinot Noir.

 

[Maui Joe]

I have Valpolicella, Concord, Pineapple-white sugar, Pineapple-raw cane sugar, a Passion Fruit, and soon a Grand Cru Gewurztraminer. (George, hang on to one-The Cellar Classic, "Sauv Blanc," preparing for the order!)

 

[geocorn]

Joe,


You got it. I actually have 2 in stock.


One of my customer just told me that their Sauv Blanc is looking very good.

 

[masta]

I have a Sicilian Primitivo/Syrah, <?amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><st1lace><st1:City>Okanagan Cabernet-Merlot</st1:City>,<st1:State>Oregon</st1:State></st1lace> Yamhill <st1lace><st1lace>County</st1lace> <st1laceName>Pinot</st1laceName></st1lace> Noir, Pinotage Cabernet, White Merlot and a Green Apple Riesling.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />

 

[Muttly2001]

Wow sounds like fun! Being extremely new at this I only have gallon batches of Mead, Raspberry wine, and some extremely TART hard lemonade. Once I get the cash I am going to get my hands on some 6 gallon carboys and get serious!

 

[bdavidh]

An Italian Barbara, French Cab , Italian Pinot Grigo bottled. A Pinot Noir and Johann Reisling in carboys aging. Everything else just gets consumed before it gets too old.

 

[Maui Joe]

bdavidh,


It doesn't last long in the cellar does it! Instant friends and lost long relatives suddenly appear and "want to taste" etc. It's hard to hide a good thing, but it's a GOOD excuse to make more

 

[geocorn]

That is my number one reason for bulk aging. It seems that once the wine gets in the bottle, it is "fair game" and they do not get a chance to bottle age.

 

[Maui Joe]

GOOD IDEA George! I should switch all my carboys to the "better bottle," install a higher spigot, (just for my continuous sampling) and tell everyone IT'S NOT READY!

 

[Maui Joe]

Just completed first racking of my Pineapple-white sugar after three (3) days of fermenting on target. It sure looks "happy" and was off and running. If this comes out good+, I will try using a (Hawaiian spice").....sorry George, I used that word again. There is a flavoring that the orientals used on their preserved fruits (as snacks) preserving seeded cherries, plums, and lemons, etc. It is named "Lihi Hing Mui) it flavors as a "sweet&amp; mild sour") taste that keeps the taste buds wondering.....quite goood on other things as well..."kinda like eating "oriental Pineaplle spare ribs-flavoring".....will keep posted...

 

[redfoxwine]

Aging 5 gal of BK Chamblaise.


Thinking hard about what to start, another kit or Mead and a canned Welches garpe wine.

 

[Maui Joe]

Gettin ready to try out a "Banana Wine." Anyone got a recipe that they have tried out and turned out good? I came across a few recipes but...

 

[carverwood]

Right now I have Blackberry, Plum, Dandelion,and Rhubarb working

 

[Maui Joe]

redfoxwine,


Howis that "Welch's" frozen grape canned? I often though about trying a 1-gallon experiement and adding to it. Have you made that before..how'd it come out? Share a gooood recipe?

 

[geocorn]

Did you see that WineMaker Magazine had an article about Dandelion Wine?

 

[redfoxwine]

MJ;


This recipe came off of Jack kellors web site, so time will tell.

 

[sw wine]

Cabernet Sauv, Chianti, Pinot Noir, Chardonnay and I just started a batch of Pinot Chardonnay (I've never tried but I am due to Georges July specials)

 

[pmi5927]

blackberry, concord, niagra from grapes I grew last year..my fingers are crossed; cantaloupe; a "second" wine from the niagra grapes; tea wine made from instant..gave it a shot

; and I'm about to start bing cherry wine from cherries I got a screamin' deal on which I pitted and froze. Anybody make herbal wines? I made one from Lemon Balm, not bad and, believe it or not it was excellent this summer over crushed ice ... a dessert wine. patti marie