bcwildthing
25 Brix or Nothing!
- Joined
- Nov 2, 2010
- Messages
- 6
- Reaction score
- 0
Dannie here from Vancouver Island in British Columbia-we're thin on the map out west! Wine has taken over my pantry and, for the past two months, my life! Getting up in the middle of the night to stir my batch of banana wine 
has brought a smile to my face because the plastic cover looks like a mullet with the CO2!
Started with fruit wines, and with solving that first stuck ferment in the blackberry wine I got an itch to know more about what's going on. Read lots of online information, have a great book on home winemaking, and I'm ready to join a local vines to wine partnership which has 10 rows of grapes and a fermentation house on the very spacious grounds of a nearby church. I've been fortunate to discuss wine with a local fellow who's been making wine there for 50 years and who lent me his crusher and his press. Needless to say, we keep him stocked with tasting samples <grin>.
I just got everything racked and mostly finished fermenting when I noted that there were 20lbs of organic banannas here at my local grocery along with 3 pineapple halves. I had to do it! Now I understand the draw of making wine from anything...how about beets next? Anyway, great forums here and nice to discuss with like-minded folk who have been there before.
Here's the undeniable stats (leaving me needing ~400 bottles by March or April next year):
Two seasons of winemaking (pear, blackberry port, kiwi, blackberry bordeaux all gone
Currently in Primary:
Currently in Carboy:
Fruit Wines: Blueberry Pinot, Blackberry Port, Pear-Raspberry, Banana-Pineapple Sauterne
Grape Wines: Cabernet Sauvignon, Bordeaux Blend (66% Merlot, 33% Cab), Zinfandel, 2nd Run All In (Cab/Merlot/Zin)
Juice Wines: Cabernet (4), Pinot (1), Chardonnay (1)
Currently in Bottles:
Blueberry Pinot - bottled 2 carboys, drank them all since Christmas! They was that good!
Pear-Raspberry - bottled 2 gallons, drank 5 bottles so far, whoa this is 14% wine!
has brought a smile to my face because the plastic cover looks like a mullet with the CO2! Started with fruit wines, and with solving that first stuck ferment in the blackberry wine I got an itch to know more about what's going on. Read lots of online information, have a great book on home winemaking, and I'm ready to join a local vines to wine partnership which has 10 rows of grapes and a fermentation house on the very spacious grounds of a nearby church. I've been fortunate to discuss wine with a local fellow who's been making wine there for 50 years and who lent me his crusher and his press. Needless to say, we keep him stocked with tasting samples <grin>.
I just got everything racked and mostly finished fermenting when I noted that there were 20lbs of organic banannas here at my local grocery along with 3 pineapple halves. I had to do it! Now I understand the draw of making wine from anything...how about beets next? Anyway, great forums here and nice to discuss with like-minded folk who have been there before.
Here's the undeniable stats (leaving me needing ~400 bottles by March or April next year):
Two seasons of winemaking (pear, blackberry port, kiwi, blackberry bordeaux all gone
Currently in Primary:
Currently in Carboy:
Fruit Wines: Blueberry Pinot, Blackberry Port, Pear-Raspberry, Banana-Pineapple Sauterne
Grape Wines: Cabernet Sauvignon, Bordeaux Blend (66% Merlot, 33% Cab), Zinfandel, 2nd Run All In (Cab/Merlot/Zin)
Juice Wines: Cabernet (4), Pinot (1), Chardonnay (1)
Currently in Bottles:
Blueberry Pinot - bottled 2 carboys, drank them all since Christmas! They was that good!
Pear-Raspberry - bottled 2 gallons, drank 5 bottles so far, whoa this is 14% wine!
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