Gr8zins
Senior Member
- Joined
- Sep 27, 2010
- Messages
- 122
- Reaction score
- 5
Greetings from Buffalo Niagara. I am Mark and I've been into home wine making for about 17 years. I started small in the early days with frozen Welches (concord/white/raz/peach) 100% concentrates...moved into kits which I still do from time to time. From there I expanded my equip. and started sourcing my freshly pressed juice from Walker's in Chautauqua County (on Lake Erie). These were mostly French Hybrids, like Foch, Chambourcin, Baco.. This year, I'm trying California pails for the first time. Currently I have 15 gallons of each in secondary: Syrah, Lodi Old Vines Zin, and Cab. Sauv. I am experimenting with a blend of all three of these in a small batch just for fun.
I'm lucky enough to live in a major wine-producing area in the US. There are dozens of outstanding wineries in Niagara-on-the-Lake in Canada (about 1/2 hour away), Niagara County, NY, Chautaqua County to the south, and the Finger Lakes Region about 90 minutes east of here.
I've contributed a few posts already just so you know I'm not a lurker, and I hope any advice I can contribute is a help to others. Take care and I'll see you all in cyber!
Mark
I'm lucky enough to live in a major wine-producing area in the US. There are dozens of outstanding wineries in Niagara-on-the-Lake in Canada (about 1/2 hour away), Niagara County, NY, Chautaqua County to the south, and the Finger Lakes Region about 90 minutes east of here.
I've contributed a few posts already just so you know I'm not a lurker, and I hope any advice I can contribute is a help to others. Take care and I'll see you all in cyber!
Mark
Last edited: