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-   -   Who else makes Wine? (http://www.cigarasylum.com/vb/showthread.php?t=33488)

kenstogie 07-01-2010 12:21 PM

Quote:

Originally Posted by FriendlyMan (Post 904554)
Never tried cider, but if you enjoy it and your happy with the out come? then I think thats what counts.

Mostly I brew beer but the girl I was seeing liked cider sooooooo.... It did turn out well and asctually gwts better with age.
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bigswol2 07-01-2010 01:23 PM

Re: Who else makes Wine?
 
I have an really good dry plum wine bulk aging in a carboy right now!!

FriendlyMan 07-01-2010 01:37 PM

Re: Who else makes Wine?
 
I usaly make Grape wine. But last Summer I had to try some thing new, so I
picked up Blueberries at Costco and made 3 gallons of wine with that and let it go dry. It's almost a year old now and I didnt even taste it yet. I better go get to it :) I hope its good. As I mentioned before I'm a member on the site www.winepress.us you have a lot of profestional and profestional home wine makers who make wine who are so glad they can help some else make wine. Just like this site with Cigars :)
The there is a Guy Jack keller he is a wine judge in TX he makes wine from almost anything that grows.
http://winemaking.jackkeller.net/

Quote:

Originally Posted by bigswol2 (Post 904749)
I have an really good dry plum wine bulk aging in a carboy right now!!


bigswol2 07-01-2010 01:43 PM

Re: Who else makes Wine?
 
I'm a member there too. Infact it was there that I caught the bug.

FriendlyMan 07-01-2010 02:53 PM

Re: Who else makes Wine?
 
Yep, I do agree with you on that, it is another hobby that can get really out of control.


Quote:

Originally Posted by bigswol2 (Post 904771)
I'm a member there too. Infact it was there that I caught the bug.


Mark C 07-03-2010 07:48 PM

Re: Who else makes Wine?
 
I've made a batch a year since '07 I think. Some Chilean grape, some California, some local Maryland grape. My best was a Maryland Traminette, a hybrid of Gewurtztraminer and Seyval- it grows on the east cost like a Seyval but has most of the flavor characteristics of the Gewurtz. I fermented dry and then sweetened it a touch with some juice I had set aside. Came out great. Much better than a commercial winery on the other end of the state that bought the same grapes from the same vineyard I did.

Before you ask, I just assumed it was dry because there wasn't nearly enough sugar in the wine to kill the yeast I used and the fermentation stopped on it's own (before I killed the bugs with sorbate). That's good enough for me ;)

I'm a member of winepress also, though I haven't been on in awhile. My family got bigger so my budget got smaller, I make beer now instead :)


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