Been Busy!!!!!!

[fivebk]

Thanks Dan, it is an italian bench corker

Mike, I got all my bottles free from a local winery. The tasting room manager is a good friend of ours. She kept all empties for me untill I told her to stop. I have roughly 1200 bottles washed and de-labeled.

BOB

 

[Rocky]

Robert,


Very nice looking product.


I have a question on the Concord. Is that from grapes or a kit? I notice that you have 25 bottles, so it looks like a kit. I just have never seen a Concord kit. Is the wine dry, off-dry or sweet? I have a carboy of Concord on that I made from Welch's grape juice. It is fermented to dry and taste really nice; light and fruity. I am thinking about keeping some dry and sweetening some. It started out with an SG of 1.098 so I am guessing that the ABV is in the 12-13% range.

 

[Rocky]

Would your tasting room manager friend like to have another friend?

 

[fivebk]

Rocky, first of all I only get called Robert when I've done something wrong.

and the Concord is my first attempt at wine from grapes. A friend had someone give them a bunch of grapes ( mostly concord but some were wild grapes). They in turn gave them to me and the rest is history. I think that it is going to be the best wine I have made to date. My wife loves sweet wine so it was back-sweetened FG 1.020

BOB

 

[Rocky]

Bob,
Am I correct in assuming that you are in the Northeast, maybe New York or Pennsylvania? I lived in Rochester and made a lot of wine up there from grapes that people gave me or let me pick on their land, mostly Delaware. I tried some from wild grapes but was singularly unsuccessful. I am happy that it worked out better for you.

 

[ibglowin]

He is in MO IIRC.

 

[grapeman]

Looking great there Bob. Keep up the great work.

 

[Scott B]

VERY NICE!

 

[fivebk]

Been at it again!!!!!

 

[Runningwolf]

Very nice. Nice classy, clean labels!

 

[Rocky]

Bob,


Very nice job on these labels and bottling. I am intrigued by the "Zucchini" wines. Looks like a dry and a semi-dry. Of course I am a big fan of zucchini and would like to see the recipe. We plant zucchini for the flowers, not for show but to EAT!

 

[fivebk]

Zucchini Wine10 gal

50 lbsFresh, frozen,Zucchini chunks
13 lbsSugar SG1.080
3 tsp Wine tannin
5 tsp Pectic Enzyme
1 literWhite grape concentrate
3 tsp Yeast energizer
6 tsp Yeast nutrient
4 gal Water
Acid blendas needed
½ boxRaisins
½ boxGolden raisins
½ tsp K-Meta
1 pkg LalvinEC 1118 yeast

Add all ingredients except pectic enzyme and yeast. Wait 12 hrs and add Pectic enzyme. Wait 12 hrs, make a yeast starter and pitch yeast.

I topped up with welch's white grape juice after adding sorbate & added some hungarian oak. Part is semi dry and the rest is semi sweet. I blended some of the zucchini wine with the mulberry.

BOB

 

[Rocky]

Thank you Bob. I have to try this. To make a 5 gallon batch, am I safe in just halving everything you have here?


By the way, you seem a bit of the "mad scientist" with all the mixing and blending that you do. I like that!

 

[Waldo]

Rocky, I would halve everything but the yeast and perhaps even the yeast energizer.

 

[fivebk]

Ditto on what waldo said. I decided to make the zucchini wine after I read an article in a winemaker magazine. In that article the writer blended it with a mulberry wine and stated it came out great. I can say that my final blend came out 2 parts mulberry to 1 part zucchini and then back-sweetened some. It was really good right when I bottled it and I have no doubt it will get even better with another 6 months aging.

BOB