What’s in YOUR Carboy?

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MedPretzel

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Hi everyone!





I was just curious, and am not sure if this topic should be moved to "Polls" or not, but what the heck...





I wanted to hear what everyone's got fermenting/bulk aging right now.


I will start:
<UL>
<LI>5 gallons Marigold</LI>
<LI>5 gallons Chrysanthemum</LI>
<LI>5 gallons tinned Peach (Glenvall's inspiration)</LI>
<LI>5 gallons icky Pumpkin</LI>
<LI>5 gallons Apple Concentrate</LI>
<LI>2 gallons Sage-Raisin</LI>
<LI>5 gallons Plum</LI>
<LI>5 gallons Chamomile</LI>[/list]
 
5 + 1 Island Mist Wildberry Shiraz

6 gal welches grape juice from bottle

6 gal Sauvignon Blank Bolero (Spagnols) California style 23lt anseptic kit
 
<UL>
<LI>6 Gallons White Zin</LI>
<LI>6 Gallons Cranberry Chianti</LI>
<LI>6gallons Barbera Syrah</LI>
<LI>6 Gallons Marlborough Pinot Noir</LI>
<LI>6 Gallons Tropical Fruit Gewürztraminer</LI>
<LI>6 Gallons Mataro Shiraz</LI>
<LI>5 Gallons Tupelo Mead</LI>[/list]
 
Masta, when you label that mead, incude a verse or a couple of lines from the song, 'tupelo honey'.
 
<UL>
<LI>6 gallons Rosso Fortissimo</LI>
<LI>6 gallons Stag's Leap merlot</LI>
<LI>6 gallons Piesporter</LI>
<LI>6 gallons Luna Bianca</LI>
<LI>6 gallons NZ sauv blanc</LI>
<LI>6 gallons Crushendo syrah</LI>[/list]


All from kits. Access to grapes and fruit in west Texas is very limited. Out of room in the only spare closet anyways.
 
if medpretzel lived in west texas I bet there would be a carboy of cactus wine somewhere!!
smiley4.gif
Oh heck maybe even some tumbleweed!!
 
5 gal. Raisin Star Anise


5 gal. Grapes [kind unknown] &amp; Burgundy Concentrate


6 gal. Alspice Mead


6 gal. Australian Riverland Reserve


5 gal. Pinot Noir


6 gal Chilean Merlot


6 gal.Riesling


3 + 1 gal Apple Raisin Alspice


5 gal.Chilean Merlot Selection


5 gal. Bourgeron Rouge


5 gal. Wild Chokecherry


5 gal Australian Shiraz


6 gal. Spanish Rioja Selection


5 gal. Alspice Mead


I think this all I have going right now. Listed from newest to oldest. And I think I've bottle 7 carboys in the last 2 months. the wine cellar has a good start.
 
Hey Bert


I am interested in that Australian Riverland Reserve. Keep us updated on the progress. What's it like so far? What type of wine does it resemble?
 
It is still very young, but the samples taste nice, but the smell is like an old river.....Hope it improves I'm sure it will..
 
Wow Bert! you have been very busy. How long have you been making wine?
 
A little over 2 years....I like the the kits,but the fruit wines are so much fun to play with....and the meads ...I just find it hard to wait..
 
Iagree with you about fruit or scratch wines. I love to experiment with different additions and different amounts of ingredients and different strains of yeast.
 
I also have to agree with kit/scratch wines. Scratch ones just seem to have more personality, I think.
 
'Personality' is a must (pun intended) in a wine for me. It has to have that interesting aroma and overall taste to keep me interested.
 
And, you know YOU did the whole process. Even picking out the ingredients. My ABE wine turned out great, and I'm more pround than of that one than any kit wine I've made.
 

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