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Thank you, Rod. I appreciate the kudos, and the support. I have always insisted that this is a wine for the people. Everywhere. I have had many, many correspondence with hundreds of people across the world via e-mail---independant of this web site---regarding their love for this wine. It never...

Peach is one of those "hard to achieve" flavors. That's why Bill used so much fruit in his version. I'm not sure how much good peachy wine you could make from one can (96oz, I presume) of peach juice. I haven't tried a peach only version for that very reason.

Survey done! I want those glasses! :ft I think we need more glasses! :b

February is fine. Consider it official. Take your time, folks. We're in no hurry, here. I can push my retriement party back a few weeks. What do I care! The best part will be getting paid for not working. What a great system! :db(x10)

Yes, freeze all your fruit---if you can---before making wine from them. It helps them break down during fermentation. Saying that, most wines are made without freezing. I don't have my notes here at work with me, but I have made concord from fresh fruit, using the same method as the DB, minus...

I'm glad you're joining us, Joe. You are most welcome. Do you think you could do some recruiting for us over at the big and bold contest?

Indeed, I never forget Lon. He was my inspiration from the beginning. I often leave messages on his site, asking him to come visit us. I wish the writer had mentioned him in the article. I will send them a measage straight away. You all deserve a great amount of credit in this as well. If no...

No already made wines, RotGit76. Sorry. Now, if you were to start a new batch, you're in.

I think I specify in the recipe to wait three days after it falls below SG 1.000. That gives it time to finsh out, probably somewhere in the 0.990 range. If it's already 0.990, then it's not going anywhere, and you're good to proceed. I try to err on the side of caution for the new wine makers...

Yes, from me, too. Thanks to all the judges and contestants. It was lots of fun. I don't feel bad at all winning just a silver amongst all these fine wine makers. Best group anywhere! I salute you all!

We definately have some inovative wine makers here! Great job everyone!

Thanks for the enthusiasm. And yes, I am watching my pack weight carefully. The Facebook page will be up and running next year, before I leave. I'll let you know. For now, I'm posting my prep on my trailjournals page.

The Police & Fire Pension Fund is the largest private pension fund in the nation. Twelve billion in assets, last time I looked. The federal goverment has tried ceaselessly to gain access to the fund so they can borrow from this money. They have gone so far as claiming they can grab it all by...

Ok, I've got my journal up and running at http://www.trailjournals.com/dangerdave. Go check it out. Only a few posts regarding my preperation so far, but I'll add some stuff as I go along towards departue in March. Gear, shakedown hikes, trail food, etc. Sign my guestbook, please, with words of...

Um, that's been done, richmke. It is ongoing now. Amazing, huh. That's why here, we decided to let the winners of the previous contest judge the next. You have to win to judge. It's part of the reward. If it were a scam, I'd have been judging every one of them. ;)

The storage racks are in the basement. Folks keep telling me not to keep wine in my kitchen.

My tastes slide with the sweetness of any given wine. I like my sweet wines chilled and my dry wines RT (room temp).

Nice, agsimon! Very nice!

...and you have made a port-style wine! :r

You know I had to be last, John. Looks like you've gotten a good turn out. Mine is en route. I will PM you the details.