Who else makes Wine? - Page 2

bigswol2 · 07-01-2010, 01:43 PM

I'm a member there too. Infact it was there that I caught the bug.

FriendlyMan · 07-01-2010, 02:53 PM

Yep, I do agree with you on that, it is another hobby that can get really out of control.

Quote:

Originally Posted by bigswol2

I'm a member there too. Infact it was there that I caught the bug.

Mark C · 07-03-2010, 07:48 PM

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

07-01-2010, 01:43 PM	#1
bigswol2 Feeling at Home Join Date: Oct 2008 Location: Raleigh, NC Posts: 534 Trading: (7)	Re: Who else makes Wine? I'm a member there too. Infact it was there that I caught the bug.

07-03-2010, 07:48 PM	#3
Mark C Feeling at Home Join Date: Oct 2008 Location: SE PA Posts: 674 Trading: (4)	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