Making Wine

Making wine is a very pleasant past time. It works better after a couple of years because then you have some previously made wine to sip as you're making the newest batch.

What are some of the fruits you've used to make wine with?

Reply to
Tom Kunich
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I just picked 400 pounds of Barbera, it is now under going fermentation in my driveway as we speak. I plan to get 400 or 500 pounds of Cabernet Sauvignon from my friend,

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up the street. Also, may do some Merlot from same field. I would like to also do a little Zinfandel again this year.

I am trying hard not to get out of control, usually have so much wine going hard to stay on top of it.

Helaman I can be seen in the photos here:

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Reply to
Buckaroo

The internet told me that

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doesn't exist. Did you make a spelling error?

Reply to
Tom Kunich

Whoops - one "w" too many.

Reply to
Tom Kunich

yeah, too many "w" sorry about that.

Reply to
Buckaroo

What do you do with that huge amount of wine?

Reply to
Tom Kunich

r.

lol, drink it mostly...

My wine club has several large "socials" every year, next one this weekend at WindWalker Vineyard ("

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" did their website also)in Fair Play, Ca . I do the website for our wine club and take the pictures, will have them posted next week. So I take several bottles to the "Socials", give some wine to friends, neighbors and family. Also, use the "would you like to see my wine cellar with women". Of course, it is important they taste several different wines straight from the barrel/carboys and then we eventually become more than friends. But mostly drink too much wine.

I also am amazed at some of our wine club members who make several hundred gallons of wine every year. I have asked them the same question, what do you do with all this wine? Same answer as me, go figure, they must give away lot more than me.

It is a lot of hard work during harvest season, I hate picking grapes. But it is nice to be able to have a nice wine every night. My liver is probably some what toasted at this point, but unlike some people, I have no plans to live forever, lol

By the way, pressed out 20 gallons of that Barbera that was fermenting a couple weeks ago. It is tasting great which is amazing for a newly fermented Barbera which is notoriously high in acid. I am going to get some Zin and Cab and call it quits for the season. I should have about hundred gallons by the time it is all over. 5 bottles per gallon should give me about 500 bottles which will be plenty for the upcoming year.

Helaman

Reply to
Buckaroo

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