Country’s Wine Photos

[Hippie]

'04 Scuppernong after pressing out pulp and skins 4-13-05, 8 am


It tastes very good already! SG 1.002 @ 72*F

Edited by: Country Wine

 

[Hippie]

Is this how everyone else does it? Scott, do not answer that!

 

[Hippie]

'04 Scuppernong 4-13-05, 8:30 am

 

[Hippie]

'04 Scuppernong after readding french oak cubes and adding White Labs WLP675 malolactic bacteria and topping up with 20 oz. of spring water -

 

[Hippie]

This is the malolactic bacteria I speak of, from George, very nicely packaged -

 

[geocorn]

Normally the oak cubes are added during the aging period; however, I don't see any reason why you could not add them during fermentation. I will be interested in your results. Edited by: geocorn

 

[Hippie]

Simulates fermenting in a barrel, like Chardonnay, and others. Chips and cubes were added to must. Chips thrown out with the pulp and skins this morning.Edited by: Country Wine

 

[masta]

Why you getting on me man?

I agree the spigots on your fermentersis the way to go and I ordered 4 from George today!


Looks great Country I would love to trade some wines with you and taste this Scuppernong!


Hey I am starting my 3rd country wine tommorrow...Frozen Strawberry using Jack Keller's recipe!

 

[Hippie]

Way to go, Scott!

 

[Berrywine]

great looking wines there country. do you do kits also? i haveYET to make the leap into kits. the fruit wines are just so easy...and tasty! just an ole country boy, you know!


berry

 

[Hippie]

You are right, Berry, fruit wine is easy. I haven't made a kit in a while, but it is just because I have had plenty of fruit in the freezer keeping me busy. I like alot of different wines from all over the world, so the kits appeal to me for varieties sake, and I plan to start back making a few soon. I like experimenting with fruit wines, as you can see. I learn from experimenting.

 

[Hippie]

I just finished a bottle of the '03 Scuppernong. It has only been in the bottle a little over a month and has rested very well. The bouquet alone made my head tingle. It still has a slight young aftertaste, but very good with a floral/fruit finish and just a little off-dry. I am very happy with it.

 

[Hippie]

'04 Red Muscadine, batch 1, 3 gallons


Was clear before I racked. I added 1.5 cups of sugar melted in 2 cups of wine on the stove. Tastes very good. Went ahead and sweetened up to a semi-sweet because of slightly inadequate body. I probably need to rack once more before coarse filtering.

 

[Hippie]

OK, got the '04 Red Muscadine, batch 2 must ready. Same basic method as the '04 Scuppernong, except I will be using Lalvin 71B-1122 yeast, no chips, only 3 oz.house toast French oak cubes, no ML fermentation. Also, this batch is made with 8 pounds of Maui raw sugar. 2.25 gallons of spring water. Starting SG is only 1.082@78*F. That should be about right. Don't ask me how I turned that blue and underlined it.

I will call this batch, Maui Wowi Muscadine. How's that?

Here is 30 pounds of '04 black muscadines...

 

[Hippie]

Here is how to mash frozen-then-thawed fruit the easy way...

 

[Hippie]

Here is a pic of the awesome tasting Maui raw sugar...

 

[geocorn]

Nice looking pictures.


The 1.082@78*F. is blue and underlined due to the @ sign. The system thinks that is an email address!


BTW, thanks again for your help last night. My customer was really impressed with your knowledge. I know he will be back!

 

[Hippie]

Great. Sent you an email with a link torecipes to go through. Call anytime.

 

[geocorn]

BTW, your wife was extremely helpful. Please tell her "Thank You" from me.

 

[Hippie]

Ok, I will. Are any of the recipes what you needed?