Yes Wade, it was started in July of 2007 and bottled in March of 2008 and shortly after I started letting them sit in the carboy for a year. Now most kits or fresh juice sit in the carboy for 2 years, meads sit even longer. Those mist kits are the exception to the rule.
A month of tastings
- Thread starter vcasey
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Day 16 Spanish Tempranillo Cabernet Sauvignon
This wine seems to get better and better each time we open a bottle. Big and bold would be the best description. One of only 2 labels that I did not create but I really liked it.
This wine seems to get better and better each time we open a bottle. Big and bold would be the best description. One of only 2 labels that I did not create but I really liked it.
John Prince
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Wade yes its the same and I've enjoyed mine as well, however not tonight. My fault, should not have followed my Orange Juice with the wine.
John I make all the labels myself. Well all except 2, an OCP and the Spanish Tem/Cab above.
John I make all the labels myself. Well all except 2, an OCP and the Spanish Tem/Cab above.
Day 22 Apple Tatin White Port
I made this last year thinking maybe for this year and its really good and perhaps will be fantastic next year. The toffee aroma is amazing and I get a bit of a tart apple taste. Going to enjoy this bottle but next year I think its going to shine.
I made this last year thinking maybe for this year and its really good and perhaps will be fantastic next year. The toffee aroma is amazing and I get a bit of a tart apple taste. Going to enjoy this bottle but next year I think its going to shine.
Day 23 Cayenne Mead
I made this as kind of a joke for hubby and both of us thought it would make as the least a nice marinade. While it will make a nice marinade, it is unlikely to be used that way. This stuff is darn good, not hot, burn your mouth but will make a nice sipping wine on a cold night. This is why you should consider playing with your food.
I made this as kind of a joke for hubby and both of us thought it would make as the least a nice marinade. While it will make a nice marinade, it is unlikely to be used that way. This stuff is darn good, not hot, burn your mouth but will make a nice sipping wine on a cold night. This is why you should consider playing with your food.
Mine sure tastes like if given the time it's going to be a winner. I made this because my sisters about cleaned out by Black Currant Wine. They don't know about this one and since all but that extra is still safely stored in a carboy, I'll be able to let it age. I added some sweet orange peel and some light french oak.
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