Louisiana Newbie

[jpcedotal]

Getting ready to make my first batch of wine...muscadine style. I have been reading articles and forum posts from all over the web for the last 3 months til I am blue in the face. I got a few more supplies to come in then I will be ready to get started. I will using the Jack Keller recipe and for now i am going to be making one gallon at a time.

The grapes are from my back yard. About 2 weeks ago I picked, washed, destemed, and froze (10) one gallon freezer bags of them. They should be ready to thaw correctly (cell breakdown) when my stuff come in.

Wish me luck!

 

[toddrod]

Welcome from Vacherie, LA

 

[Arne]

Welcome to the forum. Good luck with your wine, any questions or problems, just ask away and somebody will most likely jump in and try and help. Arne.

 

[jamesngalveston]

what part of Louisiana,
and welcome to the forum....ask anything...some body always knows.

 

[jpcedotal]

Oak Grove, East of Monroe....

thx for the welcomes guys. Yeah, the first thing that struck me when I decided to get into this hobby was the amount of information out there and how it seems that for every "must do", there is a rebuttal for it.

Really hard to weed, fact from fiction at times...or fact from opinion.

 

[jamesngalveston]

wine making is like carpentry...10 ways to build a house. but only one that is right..and that is the one you , yourself builds. its your house..build it the way you want too.

 

[dessertmaker]

Welcome! I agree with you that the information available on winemaking is overwhelming at times! Jack Keller has some pretty straightforward information for getting you started. There's not a whole lot that he says that you'll find people vehemently disagreeing with.

(Not people who actually make GOOD wine at any rate. There are a few minor things here or there you might see people disagree about. But for the most part his advice is what I'd go with versus any other advice on the Internet. Except for here. )

My advice on muscadines: if you're doing a white, ditch the skin and the seeds. It's a lot of work but it makes a big difference. And if you're doing a red, be ready for off the chart tannins!