MarcMaserati
Member
- Joined
- May 19, 2015
- Messages
- 18
- Reaction score
- 10
Hello everyone, long time homewine maker who moved to São Paulo state Brazil from Massachusetts 2 years ago. I stopped actively making wine as I was essentially building a company. Now, I'm back to winemaking and taking advantage of all the new fruit around me. I've made wine from mangoes, passion fruit, a skeeterpee from the mango winemud and an experimental batch of Jabuticaba (winefruit).
I've enjoyed making fruitwines as the chemical makeup of the juice needs to be adjusted prior to pitching the yeast and I can play with different concentrations of additives to make an ok wine truly something special!
In Massachusetts, I made wine from plants in my small garden (Rhubarb 5 gallons/year) strawberries (3 gallons sweet, 3 dry), pears (6 gallons per year) and apples (wild 2 gallons per year). I also made cranberry, peach, plum wine, wild grapes cranberry sauce wine, and maplesyrup wine and countless experimental batches that were sometimes were more creative then sound. I also did a few wineexpert kits per year as my wife loves a nice red!
The Maplesyurp wine was going to be my first wine offered in my winery but... as life goes, I set that dream aside for a while for one living in Brazil, one that will better my family, not bankrupt us and allow us to experience a new culture for a while.
Now that my children and I speak Portuguese well enough for school and business, I find myself having some small amount of time to experiment with winemaking.
Best experience thus far was the passion fruit called "maracujá" here. Amazing flavor, sweet with a pleasant smell and yellow color as well as good body thanks to the 2 bananas/gallon!
Worst experience was cane sugar wine, called "calda da cana" here. Somehow it was contaminated with some slimy crap, (scientifically speaking of course!) which turned the sweet green liquid into something so bad it was undrinkable, even by my standards!
Well, I hope to report on my wine making efforts here and can help others troubleshoot their own issues if I can.
Take care,
Marc
I've enjoyed making fruitwines as the chemical makeup of the juice needs to be adjusted prior to pitching the yeast and I can play with different concentrations of additives to make an ok wine truly something special!
In Massachusetts, I made wine from plants in my small garden (Rhubarb 5 gallons/year) strawberries (3 gallons sweet, 3 dry), pears (6 gallons per year) and apples (wild 2 gallons per year). I also made cranberry, peach, plum wine, wild grapes cranberry sauce wine, and maplesyrup wine and countless experimental batches that were sometimes were more creative then sound. I also did a few wineexpert kits per year as my wife loves a nice red!
The Maplesyurp wine was going to be my first wine offered in my winery but... as life goes, I set that dream aside for a while for one living in Brazil, one that will better my family, not bankrupt us and allow us to experience a new culture for a while.
Now that my children and I speak Portuguese well enough for school and business, I find myself having some small amount of time to experiment with winemaking.
Best experience thus far was the passion fruit called "maracujá" here. Amazing flavor, sweet with a pleasant smell and yellow color as well as good body thanks to the 2 bananas/gallon!
Worst experience was cane sugar wine, called "calda da cana" here. Somehow it was contaminated with some slimy crap, (scientifically speaking of course!) which turned the sweet green liquid into something so bad it was undrinkable, even by my standards!
Well, I hope to report on my wine making efforts here and can help others troubleshoot their own issues if I can.
Take care,
Marc
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