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

[hedgerow-wine]

Just started 2 gallons of Del monte super fruits juice,red wine.
ingredients: for 1 gallon.
1lt-Del monte super fruits juice.
1lt-red grape juice.
800g-white sugar.
half a cup of Black tea.
1tsp-GP wine yeast compound.
water.
Note: you can make this wine for less than 1 US dollar per bottle
it's what a bottle of wine will cost you in a supermarket.

 

[btom2004]

Today I went ahead and blended my cherry wine must/lees-slurry into my 6-gal lemon juice skeeter pee starter. Not only dose it look good, but I just had to taste a bit. It is out of this world. It looks so good I had to give it a classy name..."Cherlemon"

There it is in the primary next to my 1st wine making attempt.
The 6-gal Vino Italiano Merlot Red-In Secondary-Reracked-Degassed and fining agents added-Clearing nicely.

 

[Goodwine]

I'm not sure that "WOW" does this justice but that's all I got......

This is what I have been busy doing:

Primary
1 gallon Starburst jellybean
3 gallon Elderberry
3 gallon Elderberry/Cherry
5 gallon Elderberry
5 gallon Elderberry Blush
Secondary
6 gallon Malbec
6 gallon Zinfindal
6 gallon Sauvignon Blanc
6 gallon Riesling
1 gallon Hot Pepper
3 gallon Candy Cane
5 gallon skeeter pee, muscadine slurry
5 gallon Blackberry
5 gallon Niagara
1 gallon pumpkin
4 gallon Blueberry/Pomegrante
3 gallon Pear
3 gallon Tropical Breeze
10 gallon Catawba
Aging
23 gallon Muscadine Red/Noble blend
5 gallon Concord
Already made
Apple spice
Banana pepper/white grape/raspberry
Blackberry
Blackberry oaked
Blackberry/Raspberry Mead
Black Currant
Blueberry/Pomegrante
Candy Cane w/chocolate
Catawba
Cherry - montmorency & bing
Cherry - Sweet/sour cherries
Cherry blush
Cherry - Bing
Cherry - Montmorency cherries
Concord
Concord/cherry
Concord/cranberry
Cran-Grape
Elderberry/cherry/chokecherry
Elderberry - full body
Elderberry - blush
Elderberry - blush, kegged
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
Muscato (addd oranges)
Moscato
Muscadine Bronse/Carlos
Muscadine red
Muscadine-noble
Niagara
Orange/pinapple/apple
Orchard Breezin Blueberry Shiraz
Peach Butter
Peach
Pear
Plum Bell
Pumpkin pie spice
Raspberry
Raspberry Blush
Red Raspberry/Blackberry Mead
Reisling
Sauvignon Blanc
Skeeter Pee/Muscadine slurry
Skeeter Pee - kegged
Skeeter Pee, pear slurry
Skeeter Pee, elderberry slurry
Summer Breeze
Tropical Fruit
Watermellon/strawberry
Welch's Strawberry Breeze
Welch's White Grape & Peach concentrate
Welch's White Grape & Raspberry
Zinfindal
Cheese Aging
4 pounds farmhouse cheddar
3 pounds montery jack

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

Juile

 

[hedgerow-wine]

2 gallons of fruit juice wine.
ingredients will make 2 gallons.
2lt-pineapple juice.
2lt-white grape juice.
1.5lt-orange&carrot juice.
1700g-sugar.
1-cup of strong black tea.(no bag or leaves)
1tsp-GP wine yeast compound.(1 tsp per gallon)
water.
Note: fully ferment out rack and leave to mature for at least 6 to 12 months.
before

 

[edv]

Here's what I picked up yesterday...vendor had no more WS CAB SAUV so she gave me an En Primeur for the same price!

What have I done this year?

These are ALL RJ SPAGNOLS kits:
Jan - CS Aussie Chardonnay - Bottled
Feb - CS New Zealand Sauv.Blanc - Bottled
Feb - CS Valpolicella Ripassa - Bottled
Feb - WS Super Tuscan - Bottled
Feb - CS Valpolicella Ripassa - Bottled
Feb - CS New Zealand Sauv.Blanc - Bottled
Mar - WS Cabernet Sauvignon - Bottled
Mar - CS Australian Cabernet Sauvignon - Bottled (Used the WS skins & oak to augment)
Mar - CS Aussie Chardonnay - Bottled
Apr - WS Super Tuscan - Clearing
May - CS New Zealand Sauv.Blanc - Bottled
May - CS New Zealand Sauv.Blanc - Bottled (used 2L Apple Juice in lieu of H2O)
May - CS New Zealand Sauv.Blanc - Bottled (used 3L Apple-Pear-Vanilla Juice in lieu of H2O)
Jun - CS Valpolicella Ripassa - Bottled
Jun - CS French Merlot - Bottled (Used both Super Tuscan & Valpolicella skins/oak to augment primary)
Jun - CS Australian Cabernet Sauvignon - Bottled (Augmented the Primary with a sliced "Grapple")

About to start the kits in the pic above

 

[Giovannino]

Bottled:
WinExpert
Premium Valpolicella (promising); 2x Australian Shiraz (excellent);
Diablo Rojo - a Merlot blend (sucks).
Estate Series Barolo, Red Zinfandel
International Series Amarone, Montepulciano, Sicilian Nero d'Avola, Gamay Nouveau
Limited Edition Series - Washington Meritage


RJ Spagnol
en Premeur, Chilean Carmenère, Chilean Talagante Merlot (wine diamonds developed)

In carboys:
Winexpert
International Series - Gamay Nouveau

 

[eblasmn9]

My Madness

Bottled:
WE IM Green Apple Riesling x 2
WE WV Chilean Merlot (gone)
WE SE Lodi 11 Cabernet Sauvignon
WE WV California Trinity Red
WE VR Angel Blanco
WE Chocolate Raspberry Port
WE SI Petite Verdot w/ skins
WE Okanagan Peach Ice Wine
WE VR Piesporter
WE LE Primitivo
WE LE 3 Continents Meritage-Red
WE LE German Traminer Spatlese
WE LE South African S. Blanc
WE LE Gruner Veltliner
WE LE Pacific Quartet
WE Twisted Mist Kit Hard Lemonade
WE Twisted Mist Kit Lime Margarita
WE Island Mist Peach Apricot Chardonnay
CC LR OV Mencia
CC LR Tannat/Merlot
CC LR Bella Sonoma Pinot Noir
CC Showcase Red Mountain Cab
CC Showcase Rosso Fortissimo
CC LR Sav Blanc/Chardonnay/Semillon
CC LR Red Mountain Trio
MM Rennaissance Amarone
RJS CS Brunello
RJS RQ Toro-Tempranillo/Grenache
Cornucopia Tropical Riesling x 2

Primary:
RJ Spagnols Coffee Port
RJ Spagnols ENP Carmenere

Secondary:Nothing

Aging:
WE LE Petite Sirah/Zinfandel
WE SI Amarone w/ Skins
WE SE Sonoma Pinot Noir
CC Showcase Barberra
CC Chocolate Hazelnut Port
RJS RQ Down Under Red-Shiraz,Cabernet Sauvignon,petite verdot
RJS WS Super Tuscan

Clearing:
WE LE French Rose
WE LE Matador Trio Red

In Barrel:
CC LR California Nebbiolo

On Deck:
CC Showcase Amarone
CC Showcase Red Mountain Cab
CC Showcase Rosso Fortissimo
WE Eclipse Riesling
WE Chocolate Raspberry Port

On Order:
WE LE Aragones Cabernet Sauvignon
Kenridge LE Sangiovese/Cabernet Sauvignon

 

[cindy]

newbie here I started the hobby 6/4/2012 so far I've made
homemade strawberry wine( fantasic but still clearing)
quad berry skeeter pee(fantasic bottle but consumed
moscato in the primary
leifraumilch( delish! bottled and waiting to drink in a few months) maybe......

 

[robie]

The last non-summer wine kit I made is a CC Yakima Chardonnay. I have been experimenting with lees aging and stirring (most refer to it as surlies and battonage) on chardonnay.

With this kit, I broke post fermentation into two 3 gallon batches. One, I lees aged and stirred; the other I did lees aging but did not stir. Both for about 3 months.

As expected, the lees aged and stirred is very yeasty and nutty. The other is only slightly yeasty but smoother and has less of the chardonnay bite than had it not been on the fine lees for 3 months. The two are very different; one would not know they are from the same original batch.

It is already coming around, but I don't intend on drinking (most of) it for another year.

I love the experimentation!!!

 

[Rocky]

My WIP (Wines in Progress)

Here is what I have going at present. First pic is 6 gallons of Sauvignon Blanc and 10+ gallons of Chardonnay-Semillon and my 15 gallons of Barolo Speciale in the fermenter on the left. Second pic is (L to R) 6 gallons of Carmenere and 19 gallons of Cabernet Sauvignon. Third pic is 5 gallons of Muscat and 11 gallons of Gran Barolo. Fourth pic is my 15 gallon demijohn of Zinfandel. Fifth pic is 5 gallons of Amarone, 5 gallons of Barolo, 3 gallons of "Barone" and 12 gallons of Super Tuscan. The last pic is 15+ gallons of my very well traveled and troubled Brunello. I use the boxes during bulk aging to keep the light out. Cheap but it works.

 

[ibglowin]

Dang Rocky you got your brew on for sure!

 

[Boatboy24]

You filling a swimming pool or something, Rocky?

 

[Dend78]

first runs ever

Currently fermenting

1/2 gallon Peach Wine
1/2 gallon Blueberry Wine

hopefully this will propel me into doing this as a hobby

1/25/2013 and it did!

I will keep this up to date rather than my sig


1/2 gallon Peach
1/2 gallon Blueberry
3 gallons Apple Pie wine
3 gallons Quadberry Dragons Blood Variant
4 gallons Grape Juice Concentrate
6 gallons Pear (from fresh pears) - one of my best so far
8-9 gallons of a banana sherry/port not finished yet still need to rack
6 gallons Quadeberry Dragons Blood Variant - honey and dextrose to backsweeten
6 gallons Blueberry Melomel
6 gallons Island Mist Blackberry Cab. - first kit

 

[hedgerow-wine]

fruit juice wine.

started 2 gallons of 5-alive tropical fruit blend juice wine.
already this wine is fermenting
can not beat me at making wine at only £5.00 for 2 gallons.

 

[haboohunter]

My wine ?

well its just a simple one ,,blackberry,,I decided to use what i have the most of so its blackberry,,wild blackberry from below our home ,I made about 12 gals last fall and winter and it turned out very tangy,,great with 7up,,the wife likes it with peaches and crushed ice like a smoothie,,We picked 25 gals of berries so far this year and i'm hoping to make around 30 gal by next picking season

 

[jumpinfrog]

what I am making

In Carboys

Gamay
Barbara
Dandolion
Concord
Cucumber Melon

 

[Boatboy24]

Vino Italiano Barolo - Bottled 6/24/12
Triple Berry Skeeter Pee - Bottled 5/12/12
CC Showcase Lodi Old Vine Zin - Bottled 8/4/12
Vino Italiano Cabernet Sauvignon - Bottled 8/26
Peach from fresh fruit - clearing/bulk aging
CC Sterling California Merlot - Bulk Aging
CC LR Red Mountain Trio - Clearing
Brookly Brew Shop "Everyday IPA" - bottled and almost gone
CC Sterling California Syrah - Clearing
RJS Orange Chocolate Port - Clearing - bottle late Oct
Gingerbread Ale - in scondary/clearing - bottle 10/22

 

[magpiemini]

A few years ago I made a white table wine from 4 different grape vines, merlot, zinf, red sweet and green sweet. Very fruity with low alcohol content. I only have one bottle left.

Currently making a red bordeaux from 40% merlot and 60% Cabernet. Finished primary fermentation Aug 13 and racked. 2nd rack around Sep 3.

 

[UBB]

What I have aging:
Shiraz
Syrah
Barolo
Super Tuscan X 2
Malbec
Pinotage
Red Mtn Trio
Cabernet X 2
Plum
Apricot
Apple/Raspberry
Strawberry
Peach

In fermenters:
Blueberry X 2
Skeeter Pee

Recently bottled:
Cherry
Cranberry

 

[SnakeEyes]

Mornin' to everyone reading this.

I am new to this although my father 30 years ago made mead wine ( from his own beehive honey ) My mom still has 2 bottles left in the basement (and is still good according to friends last christmas ).

Well about 2 years ago I bought prime jan blackberries (huge blackberries ) for my garden , i had them on my cereal, muffins, made jam, mixed in ice cream to the point of eating them by the handfulls got kinda tired of all that...... then it hit me do what my dad did ( DWDD ) .... make wine. at first I thought easy enough to do ......until I really got started........ it is like baby sitting ..... if you dont watch them closely they get into trouble the minute you turn your back and forget them.

Well anyway I want to thank everyone here for all the info I have read.... ps my first batch of blackberry died in 3 days so I mixed it with my red rasberies from my garden and fresh blue berries.... turned out good about the same color as the dragon blood but when exposed to a bright light it was a bright flouresent red.

I might call it Snake Blood or Snake Venom ( sorta like dragon blood , which I like ). well any way I have just finished my apple wine and bottled and started my dads recipe for mead wine from some canned honey ( survival food cans ) from the 1970's ( sugared and dark had to double boil it to get out of cans ) .

Oh the little critters are loving that stuff (sounds like a baby snake hissing in the corner of the basement).

here are some pics of my home made tools ( trying to be frugal (CHEAP ) until I can afford it all )