WineyTexan
Member
- Joined
- Oct 16, 2010
- Messages
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Why I make wine and Why I shouldn't
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I started making wine because I had picked 40 pounds of wild plums and no one wanted any more of my jelly. I couldn't give the stuff away, people actually ran when they saw me approaching with a jar of jelly in my hands. So I googled "Wild Plum Wine" and the recipe spoke to a deep yearning I never realized I had. It said to crush the plums with a base ball bat. I HAD TO DO THIS! I also had to find a way to use the other 30 pounds of plums. So I jumped in with both feet and sank to the bottom of the pool (figuratively speaking just in case you thought I actually crushed the plums with my feet in the swimming pool)
Another reason I started making wine was Jack Keller. I found his website and a fellow Texan who seems to know what to do with all that grows wild in Texas.
My Grandmother made wine.
Now for Why I shouldn't make wine:
There is so much more than the crush. SG??? Whats that? I actually took an SG reading on my first batch of wine. I even wrote it down. It was 1.060. Sounded good to me. I had no idea that was too low. So I'm learning, I'm adjusting, I'm asking a lot of questions. My first batch of plum wine may never be drinkable but it's a beautiful color.
Jack Keller is an amazing source for inspiration and I now have fermented wild plums, persimmons and jalapenos. I have my eye on prickly pears next. I have a feeling I should restock my first aid kit and buy a good pair of tweezers.
Lastly even though my Grandmother made wine, she also was a big champion of Spam....
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I started making wine because I had picked 40 pounds of wild plums and no one wanted any more of my jelly. I couldn't give the stuff away, people actually ran when they saw me approaching with a jar of jelly in my hands. So I googled "Wild Plum Wine" and the recipe spoke to a deep yearning I never realized I had. It said to crush the plums with a base ball bat. I HAD TO DO THIS! I also had to find a way to use the other 30 pounds of plums. So I jumped in with both feet and sank to the bottom of the pool (figuratively speaking just in case you thought I actually crushed the plums with my feet in the swimming pool)
Another reason I started making wine was Jack Keller. I found his website and a fellow Texan who seems to know what to do with all that grows wild in Texas.
My Grandmother made wine.
Now for Why I shouldn't make wine:
There is so much more than the crush. SG??? Whats that? I actually took an SG reading on my first batch of wine. I even wrote it down. It was 1.060. Sounded good to me. I had no idea that was too low. So I'm learning, I'm adjusting, I'm asking a lot of questions. My first batch of plum wine may never be drinkable but it's a beautiful color.
Jack Keller is an amazing source for inspiration and I now have fermented wild plums, persimmons and jalapenos. I have my eye on prickly pears next. I have a feeling I should restock my first aid kit and buy a good pair of tweezers.
Lastly even though my Grandmother made wine, she also was a big champion of Spam....
