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You know you are getting obsessed when you actually have to keep track of how much you make to stay legal (<200 gal). Now we have to keep track, to pay excise tax!

At the winery, we just used mulling spices +cinnamon sticks from penzey's, simmered them in a pan and serve after cooling a little. Works great, but we are unsure of how much abv it has in it.

If you age jalapeno wine, it gets much less hot. No joke. After a year it's a little softer, but after 2, it's a whole lot more mild.

We sell LOTS of jalapeno wine. It's GOOD. We use raisins to add body. It's great in marinades and bloody mary's.

you move to a new house that has a large heated garage.....and then open a winery. ;)

Eh, it's extra flavor. :) You will probably have more problems trying to get it out now. We had this same issue on a much bigger scale. :(

Chris, THANKS! October has been really good. Spring should be a good time because we will have another new wine (hopefully!). Also, I plan on installing a water feature between the seating area and tasting room in that patch of grass. We will be doing further improvements too! Looking...

I would like to thank Doug too!

Thanks! We thoroughly enjoy company, so feel free to stop by. I wish the weather would have worked out better.

7, including me. I got to get myself some food! :D I also invited a couple that made wine a few times to come by and check it out. Maybe they'll start again? Dunno, but people can bring friends. Just let me know, if possible. I am going to get a few extra's of both, just in case.

Just a thought, I have 5 or so outside chairs, so bringing some would be a good idea. Just checked the weather, 0% chance of rain for Sunday. I will set up a table to do tastings either on the deck or in the yard right off the deck so people can do tastings. This is on the WEST side of the...

You can get away with a 3.7 pH if you drink the wine in less than 2 years, IMO. I would still add some tartaric acid though as just .15-.2 drop will not change the flavor too much. Further, the taste may change at first, but then mellow with age. I could see dropping down to 3.5-3.55 even...

Agreed. I would add that, pH is a better measure of how your wine will age. Lower pH means more protection and longer possible aging time. Higher pH wines (3.6+) will possibly spoil sooner (think years). I don't do TA because it is too variable with fruit wines.

I will have the grill hot at noon and it should be good till 2 or later. I can cook food to order or should we put a time on it??? Be easier to put a time on lunch, but I plan on having the event off the back deck where the bbq pit is. I will also add, everyone HAS TO BE SAFE. I have all...

Rhombutan's are very much like concord grapes in taste. They are just softer in flavor and less acidic (i think). The outsides is rubbery, but the inside is soft, but not as soft as grapes. I would say they are about as soft as a pear inside, but smoother in texture. They look really cool...

OK -Plastic cups (for tea/water) -Paper plates -Dessert (?) -2-3 Sides -Any snacks (chips, dip, cheese, crackers) - We do carry some sausage/cheese crackers at the winery I think that is it. I have a descent sized table, tasting cups, brats/pork steaks/burgers, buns and condiments.

agreed. So far it seems I am counting 7? I will get more than needed, just in case. It will get eaten at some point. lol. From this post on, ADD to the number 7 if you haven't rsvp'd, please. Desserts sound great! Someone might want to bring plastic cups? Tasting cups are no good for...

Will everyone be fine with the October 14th then???? I will be home/winery all day that day, from 10 am (I sleep late!) to say 6-7 pm??? I can do a lunch or late lunch so everyone can be there??? Maybe 12-1 for lunch (whatever is left will be available) and there will be some snack food. I...

Come on now Jon, if you can make the 7th, it would seem we have a date. No way to shift something?? :)

Yep, adding k-meta/ sorbate doesn't ensure stopping the yeast. Also, adding sorbate multiple times is bad and can cause off flavors (not sure about toxicity), especially if you DON'T add k-meta. Always add k-meta with sorbate because the k-meta keeps the sorbate from making off flavors...