Hello from Virginia

[CARBOY]

Hello all,
I really like this forum. So glad I found it. My first batch of wine was Welch's "balloon" wine in 1988. Waiting for my 2nd batch from home grown white seedless table grapes to clear now. I just did not know what else to do with 120 pounds of table grapes! Just recently gained renewed intrest in winemaking since my grape vines have finally started doing well (pruning correctly makes a difference). Can't wait for the other vines. In the mean time I think I may try some kits? Is it normal to think about making wine every time I see fruit or vegtables? Until later....

 

[Wade E]

No, its not normal but we arent normal people, we are a bunch of crazy people looking to ferment anything we can get our hands on for free or cheap enough. Glad to have you here!

 

[djrockinsteve]

Hey Carboy, now there's something you can use. Some of us don't look for what to make for dinner. We look for what we can ferment.

Welcome to the forum. Yes you're right there are nice folks here. Some off their rocker but still nice.

 

[Runningwolf]

Hello and welcome to the forum. Glad you found us and as you noted it's great group of people here.

 

[Julie]

Hi Carboy,

Welcome to winemakingtalk.

 

[Tom]

Welcome Carboy,
If you are thinking all the time making wine with what you see YOU will fit right in..

 

[jtstar]

Welcome happy to see someone not from Pa (just kidding) glad to have you with use a lot of very good wine makers here that can help you they have me.

 

[WineyTexan]

Why I make wine and Why I shouldn't

I started making wine because I had picked 40 pounds of wild plums and no one wanted any more of my jelly. I couldn't give the stuff away, people actually ran when they saw me approaching with a jar of jelly in my hands. So I googled "Wild Plum Wine" and the recipe spoke to a deep yearning I never realized I had. It said to crush the plums with a base ball bat. I HAD TO DO THIS! I also had to find a way to use the other 30 pounds of plums. So I jumped in with both feet and sank to the bottom of the pool (figuratively speaking just in case you thought I actually crushed the plums with my feet in the swimming pool)

Another reason I started making wine was Jack Keller. I found his website and a fellow Texan who seems to know what to do with all that grows wild in Texas.

My Grandmother made wine.

Now for Why I shouldn't make wine:

There is so much more than the crush. SG??? Whats that? I actually took an SG reading on my first batch of wine. I even wrote it down. It was 1.060. Sounded good to me. I had no idea that was too low. So I'm learning, I'm adjusting, I'm asking a lot of questions. My first batch of plum wine may never be drinkable but it's a beautiful color.

Jack Keller is an amazing source for inspiration and I now have fermented wild plums, persimmons and jalapenos. I have my eye on prickly pears next. I have a feeling I should restock my first aid kit and buy a good pair of tweezers.

Lastly even though my Grandmother made wine, she also was a big champion of Spam....

 

[winemaker_3352]

Welcome aboard!!

 

[Wade E]

Ive heard to burn the prickles off those pears first.

 

[ellijaywinemaker]

Welcome aboard you have found the very best place to be for wine making

 

[mxsteve625]

OMG...I member from Virginia. I didn't think it possible.

Welcome Carboy to the forum. Lot's of great people and friendly advise. You'll enjoy being here.

Steve

 

[CARBOY]

Add one more Virginia winemaker to the list.

I went out to my grape vines today to inspect them and to plan for some fall and winter work. As I was walking away I thought I heard a voice say..."If I crush them they will grow". But seriously, I am more concerned about my current batch of white wine. It has cleared a great deal since the 1st racking on 9/14 and just performed my 4th and last planned racking yesterday along with degassing. It has the clarity of apple juice. It tastes better than I expected and sample tastes from each racking have smoothed out (no more bite in the back of throat) if you know what I mean. I was planning to bottle in December but I think I wait until at least March. The grapes were from from my seedless table grape Himrod vines. Although not prime winemaking grapes, I though they would be perfect for starting. I guess I just need to wait. In the mean time, I have an empty bucket and carboy. Totally unacceptable, I have at least 50 pounds of frozen strawberries in the freezer from picking this past spring that I am looking real hard at. By the way, I like the map and plan to add myself very soon.