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

[Stressbaby]

My snakeskin wine is doing well - a preliminary taste is promising!

Mike,
What is snake skin fruit, is that salak?
https://en.wikipedia.org/wiki/Salak
Robert

 

[TropicalMike]

Snakeskin fruit / frangipani

SB, Yes, it is salak. I know that in a couple of small villages they are selling salak wine, but are secretive about their recipe - of course! It's delicious.

When I started making frangipani wine, I completey forgot that it is plumeria and so only searched for frangipani - idiot that I am, at times! This morning I have collected 131 fresh frangipani flowers and, following your lead, intend making one lot with 88 flowers and t'other with 80 flowers. I need to visit a neighbour to gather the remaining 37 flowers and I'll do that after breakfast. If you don't try you don't know!

I drink very little myself -it's a hobby that my friends enjoy - but as a 77 year old I need something to keep Alzheimers at bay!

I think I've over-sulfited my second run on dates. Any advice, please?

 

[tbayav8er]

So far, I've made :
VR Pinot Gris
VR Merlot
VR Chardonnay
VR Mezza Luna red
VR Sangiovese
Selection Chilean Malbec
Selection Spanish Tempranillo w grapeskins
WE Speciale Chocolate Orange Dessert wine
WE Speciale Chocolate Salted caramel dessert wine
World vineyards California pink moscato
Island Mist coconut yuzu pinot gris

Next kit:
Eclipse Barossa Valley Shiraz

 

[TropicalMike]

Hi Mike,

There are published recipes for plumeria wine. I have made it a couple of times. I used Jack Keller's recipe here. Here is a thread from the forum describing my experience.

You are absolutely right about oxidation - it is really easy to give this wine a snotty tea color if your flowers have oxidized. You can keep them in the freezer for a while but you have to use small baggies, because if you use larger gallon bags, opening and resealing them several times will oxidize the petals faster.

I honestly don't think it takes that many flowers. This wine can be overpowering with too many flowers. Bottle this one dry.

In prior batches I used D47 but with the next batch I'm going to try QA23.

Another thought for next time is to cut in half the number of flowers in the primary and then do a secondary infusion with fresh flowers.

Hi, StressBaby - Following your input about Frangipani wine, I have started some with 70 flowers, some with 80 flowers and some with 88 flowers (following your original advice). Give me a few months and I'll report with a comparison.

 

[TropicalMike]

Today I have started a 50 liter batch of mango wine. Sound over the top? Well, a friend arrived yesterday with 22 kgs of mangos from his garden...what is one to do?

 

[TropicalMike]

!
Today started 10 liters of passion fruit wine. I have to stop for a while as I've run out of fermentation locks. All my equipment, yeasts and acids have to be bought outside the country - makes it a little difficult at times.

 

[heatherd]

Apologies to Sour Grapes and Heatherd, but I'm still new to both winemaking and the forum. I'm trying to learn. The thing is that I feel the need to look at the General Forum for some questions, because those issues are not on the Beginners' forum.

So I have made:
Wyoming Chokecherry, aged in an oak barrel last fall (not too bad!)
A couple of kits: Chardonnay, Mezza Luna, and a Sauvignon Blanc that is sitting in secondary and needs to be bottled.
In the freezer: Many pounds of chokecherries, rhubarb, peaches and raspberries that I need to get going. I'm sure I'm going to do a rhubarb/raspberry, and a plain chokecherry with changes based on the last batch, but I'm also thinking about a mixed fruit wine that will free up all of that freezer space.

It's not much, I know, compared to some of you. But when was this a competition?

@wyogal It's definitely not a competition. My list started super small and slowly built up over several years. The reason I post is so that if people have questions about a kit or something I've already made, they know and can ask me. Plus it is nice to have the whole list in one place, because the wines from 2012-13 are long gone and we're nibbling away at the 2014s.

Post the questions anywhere you want - I (like lots of folks) am on the forum nearly every day reading all the new posts and answering as many questions as I can. I try to be prompt because I want to return the favor for everyone who promptly answered my worried beginner posts.

 

[applelover12]

tell us more

thats an impressive list.
You wrote its a profession. Do you have a winery now?

I started this hobby one concentrate kit at a time and it quickly became an obsession and then a profession.

Future:

Waiting to be made:

Primary


Carboys
Fredonia
Niagara
Delaware
Port Blends
CA - Amarone
CA - Cab Merlot
CA - Merlot
CA - Vieux-Chateau-du-Roi
CA - White Zinfandel
CA - White Merlot
CA - Chardonnay
CA - Johannisberg Riesling
Rougeon
Chilean - Cab Franc
Chilean - Zinfandel
Chilean - Carmenere
Chilean - Malbec
Chilean - Chardonnay
Seyval

Made and Bottled
From Juice:
-Chilean - Thompson Green seedless Orange Mango Blend
-Chilean - Thompson Green Seedless Peach Blend
-Pink Catawba 90% Catawba/5% Fredonia/5%Chambourcin
-California Cabernet Merlot
-California Lambrusco
-California White Zinfandel
-Country Apple 2012 Apple/Crab Apple/Plum/Red Raspberry
-Frenzy - Apple/Crab apple/Honey/Dark Maple
-Sammies blend - 75% Catawba/25% Fredonia
-Fredonia
-Chambourcen
-Chardonnay
-Riesling
-Red Raspberry
-Cranberry
-Valvin Muscat
-Diamond
-Crabapple Chardonnay 20/80
-Raspberry/Niagara 20/80
-Tranquility-Crabapple/Raspberry/Marquis 20/20/60
-Plum- Plum/Seyval/Niagara 30/15/55
-Crabapple - Crabapple/seyval 30/70
-Marquis
-Steuben
- California Chardonnay/Peach/Apricot
- California Gewurztraminer
- California Johannisberg Riesling
- California Liebfraumilch
- Chilean Carmenere
- Chilean Malbec
- Chilean Red Zinfandel
- Chilean Muscato
- Chilean Pinot grigio
- Fredonia
- Gewürztraminer
- Riesling
- Red Plum
- Labrusca
- Late Harvest Vignoles w/ chocolate
- Late Harvest Vignoles
- cherry/chocolate
- cherry chocolate/almonds
- Catawba
- Pink Catawba
- Vignoles
- Tall Ships (Niagara 80% & Cayuga 20%)
- Cayuga with 20% Niagara blend
- Meghans Vista (Concord 2/3 & Dimond 1/3)
- Steuben
- Diamond
- Traminette x2
- Sweet Harvest Blend (Niagara/Concord 50/50)
- Isabella
- Vidal x3
- Raspberry Blush x2
- Rhubarb x2
- Rhubarb Strawberry
- Strawberry
- Blackberry Isabella X2
- Niagara x2
- Cranberry
- Mystic Sky (Niagara/Cranberry Blend) x2
- Vidal Ice Wine
- Vidal Ice Wine with chocolate blend

- Skittle Wine
- Skeeter Pee
- Skeeter Pee with Raspberry/Apple concentrate
- Apple/Jalapeno Wine
- Country Apple from Cider

RJS Cru Select
- German Riesling Traminer
- Italian Chianti Riserva
Orchard Breezin:
- CranApple Chardonnay x2
- Sangria w/Seville Orange
- Watermelon White Merlot
- Acai Raspberry Cabernet Sauvignon
- Calypso Bianco
- Pomegranate Wildberry Zinfandel
- Raspberry White Zinfandel
- Green Apple Gewurztraminer
- Cranberry Chianti
RJS Cru Specialty
-Apple Tatin White Port
-Coffee Port
-Orange Chocolate Port x2


Wine Expert:
Island Mist –

- Cranberry Melbec Kegged - on tap
- BlueBerry Pinot Noir
- Blackberry Cabernet X2
- Peach Apricot Chardonnay x 2
- Black Raspberry Merlot
- Wildberry Shiraz
- Green Apple Riesling
- Strawberry White Merlot
- Exotic Fruits White Zifandel
- Mango Citrus Symphony
- Kiwi Pear Sauvignon Blanc
- White Cranberry Pinot Gris x 2

Vintners Reserve-
- Merlot
- Liebfraumilch x 2
- Piesporter

Selection White Zinfandel
Selection Estate – Washington Columbia Valley Riesling x2
Selection Original – Piesporter
Selection Viognier
Selection Symphony
Selection Vieux Chateau Du Roi
Selection Original White Merlot x2
World Vineyard South African Chenin Blanc x2
World Vineyard – Washington Riesling
Limited Edition –
- New Zealand Gewürztraminer
- Australian Riesling
- Trio Blanca
- Pacific Quartet
- Pacifica White


Heron Bay:
Ultra Gewurztraminer
Ultra Cabernet Merlot

I continue to make a lot of wine each year. I have chosen not to list anymore of the wines I make after 1.01.2013

 

[applelover12]

apple wine

impressive.
whats your recipe and when making apple wine? I am about to start making that soon. I will be using concentrate.

This is what I have been busy doing:

Primary
Nothing and I need to rectify this!!!!
Secondary
3 gallon Niagara w/Noble&Muscadine Red slurry
6 gallon Carlos/bronze
5 gallon Muscadine Red
8 gallon Noble
6 gallon Fredonia
5 gallon Brianna
5 gallon Niagara
5 gallon Catawba
5 gallon Edelweiss
5 gallon Diamond
5 gallon Deleware
6 gallon Sangiovese
6 gallon Malbec
6 gallon Zinfindal
5 gallon Vignoles
5 gallon Chambourcin
5 gallon Traminette
3 gallon Apple
1 gallon Apple/Strawberry/Kiwi
Already made
Apple spice
Banana pepper/white grape/raspberry
Blackberry
Blackberry oaked
Black Raspberry
Blackberry/Raspberry Mead
Black Currant
Blueberry/Pomegrante
Brianna
Bronze
Candy Cane w/chocolate
Cabernet Sauvignon
Carlos/Noble Blend
Catawba
Chardonnay
Cherry - montmorency & bing
Cherry - Sweet/sour cherries
Cherry blush
Cherry - Bing
Cherry - Montmorency cherries
Concord
Concord/Sweet Cherry
Concord/cherry
Concord/cranberry
Cran-Grape
Edelweiss
Elderberry/cherry/chokecherry
Elderberry - full body
Elderberry - blush
Elderberry - blush, kegged
Elderberry/Cherry
Fredonia
Foch
Gewurtz
habernaro hot pepper/white grape
Hot Pepper -Cayenne & Hungarian Hot
Island Mist Black Raspberry Merlot
Island Mist Blackberry Cabernet
JAO Mead
LH Vignoles
Malbec
Montepulciano
Muscat, kegged
Muscato (addd oranges)
Moscato
Muscadine Bronse/Carlos
Muscadine red
Muscadine-noble
Muscadine Red/Noble blend
Niagara
Niagara w/Carlos/bronze
Orange/pinapple/apple
Orchard Breezin Blueberry Shiraz
PartyWine
Peach
Pear
Plum Bell
Pumpkin pie spice
Raspberry
Raspberry Blush
Red Raspberry/Blackberry Mead
Reisling
Rougeon
Sauvignon Blanc
Seyval
Skeeter Pee/Muscadine slurry
Skeeter Pee - kegged
Skeeter Pee, pear slurry
Skeeter Pee, elderberry slurry
Starburst jellybean
Summer Breeze
Tropical Fruit
Watermellon/strawberry
Welch's Strawberry Breeze
Welch's White Grape & Peach concentrate
Welch's White Grape & Raspberry
Zinfindal
Zinfindal/Pomegrante
Cheese Aging
4 pounds farmhouse cheddar
3 pounds montery jack

WOW, I never listed everything before, By George, I impressed myself!

Juile

 

[Daroowala]

In carboys:

WE Eclipse Forza
WE Selection California Chardonnay
WE Selection Sangiovese
WE Enigma

 

[Runningwolf]

thats an impressive list.
You wrote its a profession. Do you have a winery now?

Professional winemaker for a winery.

 

[applelover12]

Woow cool

Whats you idea of using bentonite pre fermentation for Apple wine?
Will it strip color and flavour?

 

[Billpizzaiolo]

Always make: Barbera/Zinfandel blend 2015 currently in two 5+ Gallon Oak Barriques and three five gallon glass carboys. I have in the distant past made Alicante blended with Zinfandel but don't like the results.
Recently made: Budapest Pilsner and Onyx dark ale.
In the past have made IPA's but tend to like the Pilsner and the Onyx beers on occasion.
I tend to like to find something I really like and stick with it.

 

[hounddawg]

jeeze miss Julie.::
I bet your wine cellar would be like a Christmas years instead of a simple Christmas day... doggone, it's pain to see you are no where near lazy, my hats off to you ma'am,,,

This is what I have been busy doing:

Primary
Nothing and I need to rectify this!!!!
Secondary
3 gallon Niagara w/Noble&Muscadine Red slurry
::gallon Carlos/bronze
5 gallon Muscadine Red
8 gallon Noble
6 gallon Fredonia
5 gallon Brianna
5 gallon Niagara
5 gallon Catawba
5 gallon Edelweiss
5 gallon Diamond
5 gallon Deleware
6 gallon Sangiovese
6 gallon Malbec
6 gallon Zinfindal
5 gallon Vignoles
5 gallon Chambourcin
5 gallon Traminette
3 gallon Apple
1 gallon Apple/Strawberry/Kiwi
Already made
Apple spice
Banana pepper/white grape/raspberry
Blackberry
Blackberry oaked
Black Raspberry
Blackberry/Raspberry Mead
Black Currant
Blueberry/Pomegrante
Brianna
Bronze
Candy Cane w/chocolate
Cabernet Sauvignon
Carlos/Noble Blend
Catawba
Chardonnay
Cherry - montmorency & bing
Cherry - Sweet/sour cherries
Cherry blush
Cherry - Bing
Cherry - Montmorency cherries
Concord
Concord/Sweet Cherry
Concord/cherry
Concord/cranberry
Cran-Grape
Edelweiss
Elderberry/cherry/chokecherry
Elderberry - full body
Elderberry - blush
Elderberry - blush, kegged
Elderberry/Cherry
Fredonia
Foch
Gewurtz
habernaro hot pepper/white grape
Hot Pepper -Cayenne & Hungarian Hot
Island Mist Black Raspberry Merlot
Island Mist Blackberry Cabernet
JAO Mead
LH Vignoles
Malbec
Montepulciano
Muscat, kegged
Muscato (addd oranges)
Moscato
Muscadine Bronse/Carlos
Muscadine red
Muscadine-noble
Muscadine Red/Noble blend
Niagara
Niagara w/Carlos/bronze
Orange/pinapple/apple
Orchard Breezin Blueberry Shiraz
PartyWine
Peach
Pear
Plum Bell
Pumpkin pie spice
Raspberry
Raspberry Blush
Red Raspberry/Blackberry Mead
Reisling
Rougeon
Sauvignon Blanc
Seyval
Skeeter Pee/Muscadine slurry
Skeeter Pee - kegged
Skeeter Pee, pear slurry
Skeeter Pee, elderberry slurry
Starburst jellybean
Summer Breeze
Tropical Fruit
Watermellon/strawberry
Welch's Strawberry Breeze
Welch's White Grape & Peach concentrate
Welch's White Grape & Raspberry
Zinfindal
Zinfindal/Pomegrante
Cheese Aging
4 pounds farmhouse cheddar
3 pounds montery jack

WOW, I never listed everything before, By George, I impressed myself!

Juile

 

[Billpizzaiolo]

I started 12 gallons of Chenin Blanc this week. Put non reactive, non toxic gas in headspace and it is bubbling away at 60 degrees F in the cellar.

 

[reefman]

update to my list 5-6-2016

Finished:
1. Wild Berry White Zinfadel. - Summer Breezin kit - 12 gallons
2. Niagara - Walkers hotpack juice - 5 gallons
3. Wine Expert Riesling Ice Style Wine(kit) - 3 gallons
4. Original Skeeter Pee (Lon's recipe) - 24 gallons
5. Candy Cane - 3 gallons
6. Concord from grapes - 3 gallons.
7. Sangria- Zinfandel blush WE kit - 6 gallons.
8. Danger Dave's Triple Berry DB - 6 gallons
9. Cornucopia Tropical Riesling - kits - 6 gallons
10. Cornucopia , White Coconut Frascati.
11. Peach from peaches (6 gal.
12. More Skeeter Pee (6 Gal.).....can't believe I've made 24 gallons of this stuff. Most popular.
13. Nobel Muscadine from a bucket of frozen grapes - 5 gallons.
14. Wild Berry White Zinfandel. 6 gallons - Summer Breezin kit. really liked this kit.
15. Skeeter Pee - 12 more gallons

Kits to do yet:
1. WE Island Mist Limeade - 6 gallons -
2. Riesling Kit - 6
3. Gewurztraminer Kit - 6
4. Pomegranate Pinot Grigio - 6
5. A port kit...name escapes me at the moment. - 3
6. Cranberry Chianti kit. - 6

 

[knight]

Well I'm new to both the forum and wine making in general so mine is a, umm, little shorter than the majority of the lists already posted:

Primary:
None

Secondary:
1G Apfelwein
1G Mixed Berries and Apple

Bottled:
None

 

[Tnuscan]

I started 12 gallons of Chenin Blanc this week. Put non reactive, non toxic gas in headspace and it is bubbling away at 60 degrees F in the cellar.

Would this be CO2?

 

[Tnuscan]

I started 12 gallons of Chenin Blanc this week. Put non reactive, non toxic gas in headspace and it is bubbling away at 60 degrees F in the cellar.

What type of special gas is this? Will it not permeate into the liquid?

Thanks!!

 

[Billpizzaiolo]

What type of special gas is this? Will it not permeate into the liquid?

Thanks!!

I use Argon gas, before I used to use a product called "Private Preserve"

it is a can of gas that looks like a can of spray paint but feels empty when you shake it. That is because it is filled with a mixture of Argon, Nitrogen and Carbon Dioxide and no oxygen. All are present in the air we breathe. It is the oxygen that is bad for wine. Carbon Dioxide or CO2 is the gas that the yeast gives off during fermentation and it is the gas that makes sparkling wine and beer fizzy. It is good in those cases. Argon & CO2 are heavier than air they are good to blanket the wine, olive oil or anything you wish to keep from oxidizing. (read that as fruits and vegetables too). I went away from using the mixture in the spray cans because they were costing me $10 USD per .29 oz can. Filling my small 20# tank with Argon costs $20 USD. A great savings and so much more gas and no chance of fizzing up a wine I want to keep still (flat no fizz). There is no change in taste as there is no oxidation no chemical smell or taste and it is food safe. You can find an article on it here:
http://www.wineqc.com/papers/inertgas/inertgas.html