Hey from North Carolina

[CarolinaJohn]

Hey folks my name is John. I have been blessed to live in the Yadkin Valley area. Everything grows here. I am 34 years old and have recently decided to try my hand at winemaking. My mother gave me some winesap apples that my uncle gave her. I have taken them from the starter bucket to my carbouy this morning. I am trying to think of another wine to make this time of year and would appreciate any suggestions. Thanks John

 

[Wade E]

Not from around there so dont know whats available to you over there as of right now. Welcome to our forum and feel free to ask any questions you might have. Can ou post the recipe you used for that apple wine so we might look at it and yet you know what to expect from it?

 

[Tom]

Welcome,
My son lives in Durham. You in that port of the state?
Are you looking to make a fruit wine? If so most fruit is out of season. But, you can still make it from Juices. Kits are also an option. What kind of equipment do you have

 

[Runningwolf]

Welcome to the forum. I was also going to suggest getting some kits.

 

[Tom]

LOL .. copycat

 

[CarolinaJohn]

16 lbs of apples. Peeled, cored and cooked down. I discarded the water the apples were cooked in. 9 1/2 cups of sugar one pack of red star pasteur champagne. I let it start in a bucket. I moved it to a 5 gallon carbouy on the seventh day. I am a little concerned now, because the air lock is not bubbling any longer.

 

[CarolinaJohn]

I am about an hour west of Durham. My wife is actually getting her masters from Duke. Thank God it's mostly online. I was thinking about persimmon wine.

 

[Tom]

kinda low # per gal
You dont need to cook apples
you dont need to peel the apples
Whats the starting gravity?
Whats the gravity now?
Do you have meta and sorbate?

 

[CarolinaJohn]

Winesap wine

This is my first attempt at wine. I am doing this paticular batch the backwoods way and hoping it will not be vinegar. I have purchased "First Steps in Winemaking". I have three 5 gallon plastic carbouys, a steril plastic bucket with lid, Three air locks, Corks for the carbouys, some acid blend (which I know nothing about) and alot of time. Soon I will be able to answer your questions. I have not bought a hydrometer so I do know what the SG. I was told by a fellow to cook the apples to get the pectin out. That is why I joined this Thread. I need help. When I look at fruits I wonder what that would taste like as a wine. LOL Thanks John

 

[Tom]

Well you came to the right place. I would suggest to get a hydrometer as we cant help much without readings. It will also tell you when the wine is finished. Keep checking in for more info. If you plan on making more fruit wines look into getting Pectic enzyme and a TA testing kit
Keep records of whe and when you do anything and take readings.

 

[CarolinaJohn]

Thanks. We'll talk later. John

 

[PPBart]

I am about an hour west of Durham.

Welcome!

I've visited NC quite often for work and pleasure in recent years -- used to work for a Dutch conglomerate that has a plant in Greenville, still have some good friends there.

 

[Sirs]

Welcome John,
I don't live to far from you I'm in Winston and yeah persimmons would be fairly easy to get now and should be about right as it's done frosted real good around here a good bit.

 

[CarolinaJohn]

Hey Sirs . My wife is a nurse at Forsyth. I just bought my airlocks and yeast from City Beverage Last week. Is there a better place to get supplies near us? I am going to make persimmon wine. What type of yeast do you reecommend? Thanks for your time. John

 

[winemaker_3352]

Well you came to the right place. I would suggest to get a hydrometer as we cant help much without readings. It will also tell you when the wine is finished. Keep checking in for more info. If you plan on making more fruit wines look into getting Pectic enzyme and a TA testing kit
Keep records of whe and when you do anything and take readings.

Welcome aboard!!

I agree with Tom - you came to the right place!! Also as suggested by Tom - get the TA test kit and a hydrometer - they will take the guess work out of the equation. It also allows folks in the forum to troubleshoot problems when you provide readings.