Midwest Newbie

[Wineknot]

Good morning all,

I’ve been learning various aspects of our hobby since 2020. Maybe I watched too much The Walking Dead. When COVID hit I asked myself, “How do I make my family valuable so we don’t get kicked out of the survival colony? I don’t have a lot of guns. Can’t hunt. Can’t repair small engines. Can’t farm. I know! I’ll make booze. Good booze - nobody kicks that guy and his family out.” So, it started with Sake (don’t ask) went to some ethically questionable high test experiments… then when I figured the world wasn’t actually going to end, and I didn’t need “hand sanitizer” anymore, I started making wine, kombucha and water kefir. Fruit wine is my speciality - mostly because my very finicky wife loves it, and that makes me very happy!

Now it’s therapeutic. I hope to keep learning here.

-R

 

[sour_grapes]

Welcome to WMT! I love the zombie-apocalypse backstory!

 

[cmason1957]

Welcome to WMT!! We tell folks that our house is the house to come to, when the apocalypse starts, we have booze and more of it than we could ever drink.

 

[Denden5136]

I know you said "don't ask" about the sake, but I just have to ask. How did you start with sake and how did it turn out? I am interested.

I am a wine maker, but also do some fruit wines since we have peach, quince and pomegranate trees in the back yard. I lived in Japan 25 years working for investment banks and had plenty of Ninhonshu 日本酒 in my days. I would like to try making some. It is fascinating because it is a dual fermentation with both bacteria and yeast.

Any thoughts, feedback appreciated.
Dennis

 

[BigDaveK]

Hey, welcome to WMT!
Always great to have another Ohioan.

Oh, and about the world not ending - I wouldn't completely discount that possibility just yet. In the the meantime, making booze AND another skill will make you extra valuable to the colony. Don't dawdle adding that other skill.

 

[Rice_Guy]

Welcome to Wine Making Talk
Columbus is a great place, liked being at Borden and Ohio is great for gardening.

 

[ChuckD]

Welcome to WMT. Wine making was my pandemic hobby too.

 

[skylerl33]

Welcome!!! You'll have more knowledge and great advice thrown at you here than you can even handle!! its an absolutely amazing resource!

 

[Mekpdue]

Welcome from the Northern part of the state (Kent)! This is a great site to learn and (for me) on how to fix some mistakes or stop myself from making a mistake.

 

[BigDaveK]

@Wineknot you've probably seen this. Always a good skill for the colony.

 

[TechAdmin]

Welcome to the forum, Wineknot. Enjoy! What are you making currently or hoping to make next?

 

[ricrocs]

I just got a case of 50 quince's thinking about making some vino using Lalvin ec 1118 sacc. bayanus yeast as that's what I got. Any out there do quince wine?

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[Jovimaple]

Welcome to WMT!

 

[Rice_Guy]

I just got a case of 50 quince's thinking about making some vino using Lalvin ec 1118 sacc. bayanus yeast as that's what I got. Any out there do quince wine?

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Welcome to WMT @ricrocs .

,,, this is an old thread so a quince question may get better response in a new thread about quince.
I have used quince in apple wine/ cyser for extra aromatics. It is an extremely hard to press fruit so I wind up soaking it in the apple juice. You could process/ juice quince like apple.
Here in the Midwest they run $2 each, WOW a case!

 

[Denden5136]

I've got a quince/pomegranate

I just got a case of 50 quince's thinking about making some vino using Lalvin ec 1118 sacc. bayanus yeast as that's what I got. Any out there do quince wine?

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I've got a quince/pomegranate wine that is still aging. I have a quince in the back yard.

I cut them up, removed the cores (did not peel) pulsed them in a food processor, then boiled for 15 minutes. Once cooled, I added them to the water/sugar mixture along with the pomegranate and fermented. It fermented nicely. I was cautioned not to boil for more than 15 minutes because it releases too much pectin and cause a haze in the wine.

I will let you know how it turns out in April.