What are you making and what have you made ???

[Wine_Wayne]

Bottled:
6 gallons of Carmenere (Cellar Classic) - Turned out well, very full body
6 gallons of Strawberry Riesling (Orchard Breezin) - I added Alexander's muscat concentrate to increase alcohol % from 7% to 11%, it has a nice flavor and I like it but there is a lot of sugar. I recommend only adding 75% of F-pack
2 gallons of sangria - Not bad for $1.50 a bottle but not great
6 gallons of spiced apple wine - eh, not my best
5 gallons of Moscato (WineExpert) - Very nice, only added 75% of F-pack so it isn't overwhelmingly sweet.

In Process:
5 gallons Cabernet Sauvignon (from fresh Chilean Juice)
5 gallons Syrah (from fresh Chilean Juice)
5.5 fallons Muscat Sangria
6 gallons Rioja (Section International)

About to start:
6 gallons Merlot
8 gallons Cabernet Sauvignon
6 gallons Riesling
6 gallons of either Gewurztraminer or Muscat

all from juice

 

[vernsgal]

I love reading all the different wines everyone here is doing. And the quantity some of you have..Wow. One day I'll maybe find the time to do inventory here and post mine.
Keep posting guys. It makes me feel a little less guilty about having to "buy just one more carboy"

 

[Boatboy24]

Finished:
Vino Italiano Barolo - Bottled 6/24/12
Triple Berry Skeeter Pee - Bottled 5/12/12 - Gone
CC Showcase Lodi Old Vine Zin - Bottled 8/4/12
Vino Italiano Cabernet Sauvignon - Bottled 8/26/12
2012 Peach from fresh fruit – Bottled 5/26/13
CC Sterling California Merlot - Bottled 1/26/13
CC LR Red Mountain Trio - Bottled 12/28/12
Brookly Brew Shop "Everyday IPA" - bottled and gone
CC Sterling California Syrah - Bottled 6/8/13
RJS Orange Chocolate Port - Bottled 11/10/12
Gingerbread Ale - bottled 10/22 - Gone
RJS Winery Series Super Tuscan - Bottled 05/29/13
CC Showcase Red Mountain Cabernet - Bottled 6/16/13
3 Gal Dragon Blood - Bottled 05/26/13
CC 2012 LR Red Mountain Trio (#2) - Bottled 7/25/13
Brooklyn Brew Shop "Bruxelles Black" Ale - Bottled 2/5/13
WE Eclipse NZ Marlborough Sauv Blanc - Bottled 4/5/13
Northern Brewer "Caribou Slobber" Brown Ale - Bottled
Brooklyn Brew Shop Summer Wheat – Bottled - Delicious!!

Bulk Aging:
Chilean Malbec from fresh juice and fruit
Chilean Carmenere from fresh juice and fruit

In Vadai Barrels:
KenRidge LR Califiornia Grand Red - In Vadai #2
EP Amarone - In Vadai #1

Fermenting/Clearing:
EP Dashwood NZ Pinot Noir - Clearing
MM Renaissance Aussie Chard - In secondary (barrel fermented primary)
Blueberry Port from fresh fruit - In secondary
RJS Black Forest Port - In secondary


On Deck:
2013 CA Petite Syrah (Amador Gold - fresh grapes)
2013 Valpolicella (Italian juice bucket)
2013 Peach from fresh fruit (peaches in freezer)
Brooklyn Brew Shop “RyePA” and Bourbon Dubbel
Eclipse Piedmont Barolo

 

[Rocky]

Wow Rocky, do you own a retail wineshop? That is some inventory. I just started making wine this month. I am bulk aging the eclipse Cabernet Sauvignon. Tonight I started the primary fermentation on the WE Nero d'avola. My goal is to make five kits successfully and then try working with juice or frozen must. I am a big fan of most Italian grapes. How are your Italian wines coming along. Is there any particular juice bucket you would recommend? Were the Italian grapes that you used grown in California? Thanks.

Gwand, sorry, I did not see your reply and questions until today.

You really started out with a couple of great kits! I commend you for going with the good kits from the beginning. In my opinion, it is a bad strategy to start with the "low end" kits. I have made the Nero D'Avola and it was a favorite.

The juice buckets that I have used were from three area locations; Italy, Chile and California. I did not see a lot of difference in them as far as the quality of juice is concerned. All were very good. The only thing I would recommend is to get the juice as soon as possible when they become available. I have had a couple of problem buckets that were well into fermentation when I purchased them. The wine still turned out okay but it was a struggle to get there.

I have made wine from grapes from California and New York only. I have never purchased grapes from outside the United States. My California wines were Zinfandel/Muscat blended 3:1 and Cabernet Sauvignon. In New York I made Delaware and Vidal Blanc from grapes grown locally. (I lived near Rochester at the time)

When I retired and moved to Ohio, I sold a lot of my wine making equipment, thinking I would not get back into the practice. I still have one press but I sold a press, my crusher, working barrels, wine barrels, a great pump/filter system and a number of carboys. It was here that I tried kits for the first time and was impressed with the results. I had tried juice buckets in New York years ago and the wine was only so-so. I think both kits and buckets have improved greatly. I have never tired frozen must and I would expect that the wine would be similar to wine made from fresh grapes.

 

[Gwand]

I started making wine this summer with the help of this forum. Thanks so much.

Clarifying
Nero d'Avola with grape skins (WE kit)

Bulk aging
Cab Sav with grape skins (Eclipse kit)

On deck for September 9th
Savignon blanc (Eclipse kit)

On deck for October
Fresh montepulciano juice

I was going to wait to use fresh juice until I completed 5 kits successfully but I got to excited.

 

[Boatboy24]

Gwand: I did the Eclipse Sauv Blanc early this year. It's excellent.

 

[CBell]

In the Bottle:
6 Gallons Dragon Blood
6 Gallons Skeeter Pee
6 Gallons Kiwi Melon Pino Grigio
6 Gallons Green Apple Gewurztraminer

Bulk Aging:
5 Gallons Pomegranate Welches
5 Gallons Vino Italiano Cabernet Sauvignon
3 Gallons Spiced Apple Wine

Fermenting/Clearing/Still in The Works:
6 Gallons Dragon Blood
2 Gallons Dandelion
5 Gallons Skeeter Pee with hand-squeezed organic lemon juice
5 Gallons Vino Italiano Barolo
6 Gallons Blueberry Skeeter Pee

Total: 61 Gallons in 6 months. Not even CLOSE to being a problem with our wonderful guv'ment.

 

[jamesngalveston]

started 6 gallon batch for redandblack (strawberrie/blackberry,dragon blood.
started 3 gallon batch of kiwi/honeydew dragon blood.
started a 3 gallon batch of apple/raspberry dragon blood.
need to bottle 3 and 6 gallon pineapple.
clearing ,none
bulk aging , none
bottle aging 180 bottles of various dragon blood
30 bottle of black berry port.
4 bottles of fig

 

[eblasmn9]

Bottled:
WE IM Green Apple Riesling(gone)***********CC LR OV Mencia
WE WV Chilean Merlot (gone)*********RJS CS Brunello
WE SE Lodi 11 Cabernet Sauvignon****Cornucopia Tropical Riesling(gone)
MM Rennaissance Amarone**********WE WV California Trinity Red(gone)
RJS RQ Toro-Tempranillo/Grenache****WE VR Angel Blanco
WE LE Primitivo*******************WE Chocolate Raspberry Port
WE SI Petite Verdot w/ skins*********CC LR Tannat/Merlot
WE LE 3 Continents Meritage-Red*****WE IM Green Apple Riesling
WE LE Pacific Quartet**************WE Okanagan Peach Ice Wine
WE LE South African S. Blanc********WE VR Piesporter
CC Showcase Red Mountain Cab******CC LR Bella Sonoma Pinot Noir
Cornucopia Tropical Riesling********* CC Showcase Rosso Fortissimo
WE LE Gruner Veltliner*************WE LE German Traminer Spatlese
CC LR Red Mountain Trio***********WE Twisted Mist Kit Hard Lemonade
WE Twisted Mist Kit Lime Margarita***WE SI Amarone w/ Skins
RJS WS Super Tuscan*************WE SE Sonoma Pinot Noir
CC LR Sav Blanc/Chardonnay/Semillon*CC Chocolate Hazelnut Port
WE IM Peach Apricot Chardonnay****CC LR California Nebbiolo
WE LE French Rose************** RJ Spagnols Coffee Port
WE Eclipse Riesling**************WE Chocolate Raspberry Port
CC Showcase Amarone***********CC Showcase Barberra
WE LE Petite Sirah/Zinfandel*******RJS RQ-Shiraz,Cabernet Sauvignon,petite verdot
WE LE Matador Trio Red**********CC Showcase Rosso Fortissimo
CC Showcase Red Mountain Cab****RJS ENP Carmenere

Primary: WE SI Brunello with skins

Secondary

Clearing: WE WV Sangiovese

Bulk Aging:
WE LE Aragones/ Cabernet Sauvignon
WE LE Riesling/Chenin Blanc
WE SI Nero D'avola with skins
WE Eclipse Pinot Noir
RJS Enp Super Tuscan

In Barrels:
1. Kenridge LE Sangioveses/Cabernet Sauvignon
2. WE LE Malbec/Bonarda

On Deck:

CC Showcase Yakima Syrah
CC Showcase Old Vine Zinfandel
RJ Spagnols Toasted Caramel Port
Kenridge LE Tempranillo/Garnacha
WE LE South African Shiraz/Cab
WE LE Oregon Pinot Noir

On Order
KR LE Grand Red II
RJS RQ Monastrell/Petit Verdot

 

[Gwand]

Eblasmn9, which of your kits made the biggest red? I love big red wine. Thanks, gwand

 

[Neeshac]

Peach, Apple and Strawberry

My peach was good, so I am told. It is almost all gone. I had to hide some for me! I have apple that is clearing, and some Strawberry I just racked to the carboy. So what shall I make next? Decisions decisions....Might try some Skeeter Pee.

 

[suecasa]

Here's what's in the Sue Casa Cellar

1-WineXpert Shiraz ... bottled
2-WineXpert Coastal Red ... gone
3-Dragons Blood ... bottled .. Gone
4-WineXpert Coastal White .. bottled
5-LE Spanish Matador Trio .. Bottled. Omg fabulous..hoarding
6-DB Especial .. with oak, banana, raisin - gone
7- IM green apple Riesling ... bottled..almost gone
8-Grand Cru Malbec- with wineskin- bottled but waiting for anniversary to open
9-Cornucopia Coconut Frascati - disappearing
10-Diamonte Dk Chocolate Orange- bottled
11-Danger Dave strikes again - original recipe -bottled
12-Grand Cru Aussi Cab-Sauv - bottled
13-Vino Italiano - Barolo - 5 gal - Amazon win! bottled
14-IM green apple Riesling ... again .. bottled, gifts
15-Cornucopia Red Raspberry Pinot ... bottled- tastes like cough medicine! blech
16-Mosti Mondiale Barolo-all juice -bottled
17-Vino Italiano Verdicchio -bottled
18-MM Vinifera - Amarone-bottled
19-MM Renaissance Castel del Papa
20-Vino Italiano Zinfandel Blush
In Waiting:
WE Coastal White
GC Cab-Sauv
GC Gewurztraminer
Mosti Vinifera Soave
GC Vieux Chateau du Roi

 

[suecasa]

To those of you that use this board to link back for your signature ... how do you give the link back a title instead of the actual link??

 

[WI_Wino]

To those of you that use this board to link back for your signature ... how do you give the link back a title instead of the actual link??

Use the "Insert Link" button (has the icon of the earth adn a chain link). Enter in your URL. This will auto paste in an URL tag and have text highlight. The highlighted text is what the title of your link is. It defaults to the URL that you entered. You can type anything you want.

For instance in my signature, I have a "My wines" link. I clicked the insert link button, copied & pasted in my URL, clicked OK, and then replaced the highlighted text with "My wines".

 

[eblasmn9]

Eblasmn9, which of your kits made the biggest red? I love big red wine. Thanks, gwand

Hi gwand, I love a big red too. The biggest reds I have made so far that are not limited edition kits are several with grape packs including: Cellar Craft Showcase Red Mountain Cabernet Sauvignon, Cellar Craft Showcase Rosso Fortissimo, Cellar Craft Showcase Amarone, RJ Spagnols Super Tuscan, Winexpert Selection International Amarone with skins, Winexpert Selection International Petite Verdot with skins. I expect the Winexpert Nero D'avola with skins, Winexpert Brunello with skins and the Cellar Craft Yakima Syrah are going to be very good also.

 

[Gwand]

Thanks Earl. Which Amarone kit did you like better?

 

[eblasmn9]

Hi Gwand. When I made the Winexpert Amarone, I didn't tweak it at all. The Cellar Craft Amarone is a different story. It has a heavy Joeswine influence. Check out the thread of him making the Winexpert Amarone. http://www.winemakingtalk.com/forum/f6/when-good-wines-g-ne-bad-29481/index47.html#post445383
The Cellar Craft came with a nice 2.6 liter grape pack. I added a pound of raisins to the secondary as well as untoasted American oak powder and Tancor cru tannins. I switched out the ec1118 yeast with a BM45 to bring out varietal characteristics better. I used GoFerm as a yeast starter and mid fermentation used Fermaid K as yeast nutrient. Right now it has been in the Vadai barrel for a month.
The cellar craft is still young at 5 months, but has no harsh green young taste. It is very very good right now. I am going to resist drinking it until it is probably 18 months old. The Winexpert is 14 months old and doesn't have the mouth feel or the bold taste characteristics.
I will make the Winexpert Amarone again using the same techniques I used on the Cellar Craft Amarone. I think the results will be closer.

 

[bchilders]

Today I plan to start a 5gl batch of apple. Using fresh Gala apples I purchased while visiting Richmond VA.

 

[vernsgal]

ok so I finally had found the time to type this up.

Kits I’ve made
Vieux Chateau D Roi
Bordailles Rouge
Merlot
White California Zinfendel (Vino Del Vida)
Chilean Malbec (Grand Cru)
Barolo (Vino Del Vida)
Chilean Trek
Chilean Cab Merlot
Australian Shiraz
High Tail Cal. Merlot
High Tail Cab. Sauv
Syrah
Shiraz
Cab/Shiraz/Merlot
Amarone
Rosso Grande
Valpolicella
Spanish Tempranillo
Meritage
Tangerine/Lemon Sauv. Blanc
Cab. Sauv
Cab. Shiraz
Blackberry Merlot Mist
White Merlot
Raspberry White Zinfandel
Grande Shiraz
Chianti
Green Apple Mist
Exotic Fruit Mist


Juice
French Colombard
Barbera

Bottled Fruit/ Aging
Dragon Blood
Banana
Apricot Sauv.Blanc
Blueberry

In Secondary
Blackberry
Blackberry/Raspberry
BerryCherry
Raspberry Melomel
Mango/Peach

 

[wood1954]

Currently making:
Blueberry
Elderberry
Blackberry
Cherry
CC Red Mtn Cabernet
WE Sangiovese
Plum
St.Croix grapes

Aging:
WE Stags Leap Merlot
Cherry
Strawberry
Raspberry
Wild Plum
WE Mezza Luna Red
WE Mezza Luna white
Pear
Apple
Blueberry/Pom
Various Welchs concoctions
WE D'Avola
WE Valpolicella
WE Lodi Ranch Cab Sauvg.
Blackcherry