After almost 8 years

[johnnash]

Its been almost 8 years since my last fermentation. I changed jobs, became much more mobile and had a lot less time so my equipment remained packed away. This year and all its drama finally convinced me to dig it out, clean everything and start back where I left off. Today I began a skeeter pee and reviewed my notes from ages ago. I plan a couple of fruit ferments like a blueberry golden raisin and maybe a blackberry but as soon as i get the cobwebs out of my airlocks I want to order the frozen grapes and make a chambourcin dark chocolate raspberry port. Ambitious I know but i have made a Orange chocolate port with an unknown tart red grape that was great. I have made wine for several years and prefer wild muscadine, raspberry and pear so far. In the past I was able to grow my own fruit and hope to get there again soon.

 

[Arne]

Welcome to the forum. And welcome back to the wonderful world of winemaking. Arne.

 

[Kraffty]

Good for you and welcome, I just started again after a couple of years layoff and was instantly reminded of how much I love the smell of wine starting it's ferment. Best of Luck!

 

[cmason1957]

Welcome and good luck on finding frozen chambourcin grapes, I have a hard enough time finding them fresh around Missouri at the amount I like to buy (300-500 lbs), if I wanted a ton or three, I could get that without a problem.

 

[vineyarddog]

Welcome and good luck on finding frozen chambourcin grapes, I have a hard enough time finding them fresh around Missouri at the amount I like to buy (300-500 lbs), if I wanted a ton or three, I could get that without a problem.

Buy a ton, keep 500lbs - freeze and sell the rest!

 

[cmason1957]

Buy a ton, keep 500lbs - freeze and sell the rest!

Probably not going to happen. My director of finances and cellar rat would not be very happy with me and well, you know the old saying about when momma ain't happy!!!

 

[sour_grapes]

Welcome aboard!

 

[johnnash]

Good for you and welcome, I just started again after a couple of years layoff and was instantly reminded of how much I love the smell of wine starting it's ferment. Best of Luck!

I to love the smell of active yeast and fresh juice

 

[johnnash]

Welcome and good luck on finding frozen chambourcin grapes, I have a hard enough time finding them fresh around Missouri at the amount I like to buy (300-500 lbs), if I wanted a ton or three, I could get that without a problem.

I may have to settle for a frozen juice pail.