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dl85vette · ‎05-23-2008

no wine thread so here goes. Production is still going strong. Jut getting the last push on before I quit for the summer. Got 2 in primary, one ready for filtering/bottling, and still got a kit in the box. Bought a kit yesterday that I spurged on. it was a 6 week kit/18L that was on sale for $109. Quite the kit. Juice, bag of wine skins, hungarian oak shavings, hungarian oak cubes for later stage, plus the normal ingredients. It has to age for 9-12 months. So figured I would do it now as opposed to wait til next fall and wait that much more for its completion. The guy told me that after 12 months, you'll appreciate spending that kind of cash for the kit. Since getting home from away and starting wine in march I've made; -Barolo -Strawberry zinfindel -European chardonnay -sauvignon blanc -nebbiolo and brewing is tropical blush and French grenache syrah mourvedre how's your winemaking going Dot?

dl85vette · ‎06-08-2008

Think I meantioned I had an expensive kit on the go. My buddy was interested in a more pricier kit that we could bottle by next christmas so I went to Wine Baril and talked to the guy of what we wanted.So out the door I went with an Australin Cabernet Shiraz Merlot. (quite the combo) so it is started and fermentation is imminent. ;) Looking at a carboy in front of me that id due for racking and degassing.

crazyd37 · ‎06-12-2008

Dave, I am thinking of one of the pricier kits too. That is quite a wine combo you are making. I'll be interested in how it comes out. I just started a cabernet sauvignon. We had a huge bbq this weekend (my sons going to Iraq bbq) and some of our friends went into the cellar and visited the wine that is aging. Well, to say the least in all of the wine that was here, only mine was consumed. I have many bottles of "store bought" wine and tons of empties from my own. I was surprised at some of the comments especially on the really young stuff. The apricot from Pete's book is starting to get to a drinkable state too. To think, I almost gave up on that one. Two of the guests sampled it and loved it. I am not into sweet wine much, so I will have to take their word for it. Oh well, Joe leaves for Iraq in just about a week (actually Texas for 2 months and Iraq in Aug) so I will have to get some more wine going now! It will be an especially long year in this house and lots sampling to do.

dl85vette · ‎06-22-2008

just filtering some wine as I am looking here. It is a tropical blush (still gotta add sweetener pack. And my cabernet/shiraz/merlot is ready for clarifier agent and then sit for 10 days before it too gets filtered and then bulk age til december. 😄

dl85vette · ‎07-06-2008

In the middle of filtering 2 batches of wine so it can go to cellar for bulkaging for several months.

crazyd37 · ‎07-10-2008

Can you get drunk on the fumes??!!! I have 3 going right now in my little office (10 x 10) and the aroma's are fab! Wish I had room for more! The one I started yesterday is right next to me as I type bubbling away! -- Edited by crazyd37 at 07/10/2008 8:23 AM PDT Cabernet is now bottled. Tastes pretty good, but very young! Will have to age this one for awhile. -- Edited by crazyd37 at 07/15/2008 12:27 PM PDT

g-pa1 · ‎07-15-2008

Just tried some Melbec that consumer reports mentioned in a Summer Wine article. It tasts like a well bodied chianti - maybe smoother. Most women that have tried it don't like it but every man that has had it really finds it full bodied red and good! Going on a wine tasting tour around Seneca Lake, one of the finger lakes, this Sat. starting out at Belhurst Castle. One of the wineries even has a microbrewery for beer! Gene -- Edited by g-pa1 at 07/15/2008 1:03 PM PDT Sounds like a fun day to me! The wine sounds good too! -- Edited by crazyd37 at 07/15/2008 1:53 PM PDT

crazyd37 · ‎09-05-2008

FINALLY got a fruit wine started. No kit this time either. Once I got the recipe that sounded right, I got going a nice Cherry wine. The recipe was supposed to make 5 gallons, but somehow it is more like 6. This takes alot longer to make, but so far so good. I am not really into this foo foo wine, but wanted to try one. I have lots that will enjoy it and maybe I will surprise myself and like it.

dl85vette · ‎09-17-2008

Came home to the wonderful aroma of wine. Fermentation is imminent. It is nice smelling red wine fermenting. well not quite wine yet. Doing an Italian Primitivo.

crazyd37 · ‎09-17-2008

I just love that smell too!!! I started a pinot chardonnay today. I got the juice from a supplier and made up my own recipe. It will be about 2 1/2 gallons. I put it together this morning and it is already fermenting away! My cherry wine is doing great! I racked it today. This one will now finish up for 2 or 3 months in the dark and then on to bottling. I am not sure if it will be sweet enough for everyone though. I know there is a way to "sweeten" it up when its finished but I am not sure how to...yet. I may do that to half of the bottles. I don't care for the sweet stuff so I will leave some of them dry! I do have an enhancer I may add at the end, we will see. You know Dave & Pete, I really love this hobby. Thanks for the initial help in getting started. I mean it. I am sipping a wine that I made in January tonight and sometimes I look down into the glass and can't believe that I made it! I am serious. Most of my family & friends are happy with it too, even the young wines. I have well over 200 bottles in the cellar with plans for so many more. I am at that creative time as you can tell with the two I have going now, so I don't have any kits in the works right now. I may try some cranberry wine, there is a recipe in that book you sent me Pete that is screaming my name. With only a gallon recipe, it may be my next endeavor!

ginzokid · ‎09-18-2008

Dot, I think you can force sweeten the wine by adding a few rock candy rocks to it. I used to make my own rock candy. You boil up a couple cups of water and add granulated sugar to the hot liquid stirring it in until you can not dissolve any more sugar in it. You will know when the liquid becomes super-saturated because it will be cloudy with sugar granuals floating around in it. Cut about six 6" lengths of white cotton string and hang these around the lip of a mason jar. Pour the liquid into a mason jar. Put the lid on the jar holding the strings in place. As the liquid cools, the extra sugar will be attracted to the string and form globs of pure clear sugar around it. It takes a while so be patient. This is rock candy. Once the rocks are about the size of a marble, pull out the strings. Hang one string of rock candy in an upright bottle and loosly cork. Watch the candy dissolve and test for sweetness. Hey, you can always just eat the rock candy!!! B-) Thanks for the recipe Pete. I never knew how to make rock candy, now I do! Interesting. Must be some scientific answer as to why it goes onto the string. (not that I want or need to know it!!!) -- Edited by crazyd37 at 09/18/2008 5:16 PM PDT http://en.wikipedia.org/wiki/Rock_candy As you will see it is a process of "nucleation". B-) -- Edited by ginzokid at 09/19/2008 4:17 AM PDT That's pretty darned interesting! Thanks -- Edited by crazyd37 at 09/20/2008 6:48 AM PDT

crazyd37 · ‎10-06-2008

Hi Jacked threads added here! (since, as we can see, the Newfoundler hi jacked the wrong thread!!!) ginzoki.. (654) Posts: 2,462 Registered: 8/27/03 Subscription Ignore (28 of 28) Re: We may be moving Oct 6, 2008 6:55 AM Feature Edit Lock Delete Branch Hey! How did this thread get hijacked? I thought we had a specific wine thread. taz-of-.. (70) Posts: 378 From: Midlothian & Boyds Registered: 1/23/05 Subscription Ignore (27 of 28) Re: We may be moving Oct 6, 2008 12:05 AM Feature Edit Lock Delete Branch Cleaned and disinfected too.... Charles dl85vet.. (400) Posts: 902 Registered: 4/30/04 Subscription Ignore (26 of 28) Re: We may be moving Oct 5, 2008 10:09 PM Feature Edit Lock Delete Branch What ya do is tell them bootlegging is illegal but if they collect bottles, then you can sell them a wine bottle...still full wink wink dl85vet.. (400) Posts: 902 Registered: 4/30/04 Subscription Ignore (25 of 28) Re: We may be moving Oct 5, 2008 11:10 AM Feature Edit Lock Delete Branch I wish they had better laws in this province when it comes to alcohol. not allowed to have a U-Brew-It. (basically what I do on a large scale so to speak. Basically due to Ontario's laws, the U-brew-Its can't add yeast so the customer comes in ,orders the wine kit, shop gets it ready and customer adds the yeast. Store looks after it right thru to bottling. customer picks up his filled bottles. I would love to have a micro-winery out in the garage and be able to sell batches to smaller restaurants,etc.. Damn this province for having too may indians. They have to store rubbing alcohol behind the pharmacy counter and have to ask for it. Wised there were some hardcore wine drinkers in neighborhood that don't want to pay liquor store prices for a case of wine. Perhaps we need another prohibition so DOt & I can be the Wine Barons. ________________________________________________ I know what you mean Dave. I have had alot of people ask me if I would sell them a case or two. Too bad it can't be done. I trade them wine for bottles occasionally, that's a good trade! We even get some bottle when we go to the recycling center on Saturdays. There just aren't enough wine drinkers in this town to keep me supplied w/ bottles! -- Edited by crazyd37 at 10/05/2008 8:34 AM PDT barrysf.. (460) Posts: 806 From: country N.S.W. Australia Registered: 12/3/05 Subscription Ignore (24 of 28) Re: We may be moving Oct 5, 2008 8:50 AM Feature Edit Lock Delete Branch Maybe Elliott Ness will come out of the grave and chase you all down, damn revenuers. ginzoki.. (654) Posts: 2,462 Registered: 8/27/03 Subscription Ignore (23 of 28) Re: We may be moving Oct 5, 2008 8:40 AM Feature Edit Lock Delete Branch Next thing you know they will be taxing the wine makers. Watch out Dave and Dot! My still is deep in the woods....

crazyd37 · ‎10-12-2008

Fixed up that Cherry and it is good. Bottled and aging as I write. Started another Chardonnay yesterday so there are 2 going right now. Will bottle the Pinot Chard at the end of the week if its ready. Busy, busy, busy!