Search results

Well my California shipment come on....6gal of Merlot and 6 gal of Sauvignon blanc from a Cali vinyard. I will post progress as we go along. So far just took off lids and replaced with air seal lids, added proper yeast and also to the Merlot I added roasted French Oak chips wrapped in cheese...

Well Im sure it dilutes its some...but its still really good and flavorful. It has a 11.5% Alcohol usually too....so it packs a good buzz easy. But for most part I dont feel it affect the flavor much at all.

I follow my grandparents oldtime recipe...well sometimes I do. If I get alot of grapes I will experiment different ways. In their recipt they call for after fermentation and pressing the juice...you cut the juice with water....2qts of water for every qt of juice....thats what lightens it up. I...

This was from fruit..I pick the grapes...crush them...ferment them...then press them and rack it...its a long process but so worth it in the end.

Below is a pic of the 3gal carboy of Concord wine grapes I pick every year. This year I got a few...not as meany as usual. They are picked from my grandparents arbor and this year was slim picking. Till my grandmother makes her juice and jelly and the deer eat theirs..not many left for me....but...

Below are some of the pics I took.

After 8 months of sitting in the two 6 gallon carboys...the longest I have ever let the wine sit in the carboys...turned out to be the best I have made yet. Here are a few images of me bottling the wine last night. If you notice the bottles are half full...its because one carboy taste a little...

Great...thanks for the help. Is this something you should let sit for a week or so before you bottle??? or can you mix it in and bottle a few hrs later???

Thanks....that what I assumed it was...but what do you use for the sweetener??? Just add sugar or do you add a sweet substance....or as u said use some of the origional must???

I have never heard this term till I come on this Forum....so I am curious as to what you all mean by back sweetening??? And how do you do it? How does it work??? Whats the purpose of it??? Please all opinions welcome. Thanks.

I have 6 gallon brew buckets with rubber grammets for the air valve that I use for my primary...they work great. I also use the buckets then for racking the wine. I have 5 of them...very useful and versatile.

I did not take your...bought it at an estate sale about 5 yrs ago...I love it. Its great. I was told it was built in 1902 by Hoosier. It still has the name plate on it and stensils from the hardware store it was sold in. They are really nice.

Look on craigslist...there is usually some on there also.

Here is a pic of my wine press...its Hoosier...made in 1902. I found it at an estate sale...I got it for $200. It was brand new...with all the parts...I love it. Anyone else have one like this???

Completely agree...I understand where your coming from...just was maybe looking for tips and DON'Ts. I wanted to add oak chips or some kind of a wood flavor....do you soak it in chips while fermenting I guess?? I wouldnt want to put wood chips in a carboy..little hard to get them out. But as I...

Absolutly I do too....I also added over ripe bananas and some white raisins to my plums while they fermented...it was a recipe I found. I take the plums..cut out any bad spots...I take the seeds out and cut up into pieces...like maybe 3 or 3 pieces per plum...and I also added boiling water to...

Thanks so much...looking forward to it..

looking for 2 good recipe for Merlot and Sauvignon blanc. I just ordered 6 gallons of each that will be in sometimes next week or so. any kind of tips..hints...I have never tried to make any of these before. I will post my process on here as well. Let me know any suggestions.

Hey there...new to the site...enjoy reading everyones posts. I have been making wine now for about 7 yrs. I know the basics...but want to get more serious about all the ins and outs of wine making and why it turns into wine. I have a hydrometer for testing the SG...but now I am seeing alot o...

I made a plum wine from plums on my grandfathers tree about 6 yrs ago....turned out to be the best wine I ever made. Recipe I followed told me it would take 3 yrs for the wine to mature...and wouldnt you know...it did. First I had to boil the plums to soften them and begin fermenting...the it...