I am Wino #2

[user 51267]

Hey All,
I'm still getting started with this vinting stuff so I thought I might need a "Support Group".

I started with several batches last year, some good, some not, some not ready yet. I recently did my sour cherry batches for this year which are in carboys right now.

As a newb, I have a few questions which I will post. But otherwise, happy to be here! Hic....

 

[sour_grapes]

Welcome to WMT!

 

[Neb Farmer]

Welcome KB1 ! One day at a time!

 

[ChuckD]

Welcome to WMT. What kind of wines are you making?

 

[Rice_Guy]

Welcome to Wine Making Talk.

My quality improved when I made the assumption that the free SO2 was at zero ppm, ,,, and then just automatically dosed 50ppm at racking (0.2 gm per gallon). Likewise I judging country wines at state fair I have seen acetaldehyde (oxidized ethyl alcohol) in a third of the samples.
The other place where this is a risk is if the head space is high.
It is a fun hobby and I find folks are more willing to take a gift 750 ml bottle than to take a jar of jelly.

 

[user 51267]

Right now I only have sour cherry going. 12 gallons in carboys.
I might try tomato again later in the year.

 

[TechAdmin]

Welcome KB1. What's been your best wine so far?

 

[mikewatkins727]

Welcome aboard to WMT, @KB1. There is one thing I want to mention. Develop a lot of patience. I make fruit wines and fine they are at peak flavor around 1 and a half years.

 

[user 51267]

The sour cherry wine was surprisingly not bad. It wasn't really "good" either. VERY tart and very little alcohol. I sweetened it a little (I like the tart) and ended up drinking the whole (1 or 2 gal) batch. Still, for my first attempt I consider it a success. So this year I have 12 gallons.

 

[user 51267]

Welcome aboard to WMT, @KB1. There is one thing I want to mention. Develop a lot of patience. I make fruit wines and fine they are at peak flavor around 1 and a half years.

Thanks Mike. But I might have a problem with that where the cherries are concerned.

You made me curious about the tomato batch I did which showed some promise. So I just pulled off a 1/2 bottle from storage dated January this year. It's getting better! Nice and clear, amber red color and slightly sweet (like a tomato). There's also a slight astringent bite to it. I think I will definitely do a bigger tomato batch this year.

 

[liteboyo]

Hey All,
I'm still getting started with this vinting stuff so I thought I might need a "Support Group".

I started with several batches last year, some good, some not, some not ready yet. I recently did my sour cherry batches for this year which are in carboys right now.

As a newb, I have a few questions which I will post. But otherwise, happy to be here! Hic....

Hi everyone from sunny ireland (peversely benefitting from global warming ). My best wine was based on a chinese fruit- lychees and peaches. It came out as a respectible copy of an expensive german wine. But I had to allow ot over a year for the wine to really develop.

Gearóid

 

[sour_grapes]

Welcome, @liteboyo !

 

[mikewatkins727]

Welcome aboard, @liteboyo

 

[Rice_Guy]

Hi everyone from sunny ireland (peversely benefitting from global warming ). My best wine was based on a chinese fruit- lychees and peaches. It came out as a respectible copy of an expensive german wine. But I had to allow ot over a year for the wine to really develop.

welcome to Wine Making Talk
that is a mix, don’t lychees have a very dominant flavor?

 

[BigDaveK]

Hi everyone from sunny ireland (peversely benefitting from global warming ). My best wine was based on a chinese fruit- lychees and peaches. It came out as a respectible copy of an expensive german wine. But I had to allow ot over a year for the wine to really develop.

Gearóid

Welcome to WMT!
I would try lychees if I had them.
However, I am doing lychee tomatoes soon as I have enough. They're not lychee or tomato.

 

[BigDaveK]

Welcome to the group @KB1 !