Hi from England

[Chris Pittock]

Hi All,

I joined the forum yesterday, but I’ve been making wine for about 30 years. Damn, I am getting old

Over the years I ferment every couple of years or so. But last autumn I became a bit obsessed and have been going at it with far more enthusiasm than usual. I think I’ve made about 100 bottles since last August and I’m fast running out of wine rack space. I’ll just have to drink more

I found the forum while googling for new recipe ideas. So here I am

Regards
Chris

 

[sour_grapes]

Welcome, Chris!

 

[beano]

Hello Chris and welcome!
This is a great place to be. Much experience and knowledge abounds.

 

[Jal5]

Welcome a great bunch of guys here! Where are you in England? My wife and I did a tour and visited relatives near Arundel last fall. It was absolutely a great time.
Joe

 

[Chris Pittock]

Hi Joe,

It's a small world. I live about 30 miles from Arundel, which I know well. I have family in the area and I'm a member of a bikers group which meet at Bury Hill, which is only a couple of miles away

 

[Jal5]

It is indeed Chris. My wife’s cousins and uncle live in Littlehampton so we stayed at Norfolk Arms in Arundel. It was great to see them and visit the whole area.

Hope you enjoy this forum I have learned a lot here.

Joe

 

[wrongway]

Welcome Chris! You found a great forum! Have you tried the Dragons Blood?

 

[Chris Pittock]

Hi wrongway,

No, I haven't yet tried Dragons Blood, but it is on my (very long) "To Do" list

However, most of my wines follow a similar recipe. I tend to use frozen fruit as it's cheaper than fresh fruit and always available. I just chuck mine directly into the fermentation bin and strain it into the secondary vessel after 3 to 5 days.

What effect does all the lemon juice have on the wine? 2 bottles does seem rather a lot.

 

[wrongway]

Hi wrongway,

No, I haven't yet tried Dragons Blood, but it is on my (very long) "To Do" list

However, most of my wines follow a similar recipe. I tend to use frozen fruit as it's cheaper than fresh fruit and always available. I just chuck mine directly into the fermentation bin and strain it into the secondary vessel after 3 to 5 days.

What effect does all the lemon juice have on the wine? 2 bottles does seem rather a lot.

Yes I also tend to use frozen juices too! It is kinda hard for me to explain the Lemon juice being a newbie that I am but I like the Dragons Blood quit well. You can use orange juice or lime. It adds a tartness.