Hi, started making wines about 3 months ago after finding a copy of the Terry Garey book, The Joy of Home Winemaking. I made three gallons of the simple apple wine that she has in the first few chapters and is bottled. Then I made a rose hip wine after trimming my rose bushes and noticing all hips that were just - well - there. Made one gallon of that and dehydrated the rest to grind for tea. The rose hip is in a carboy for 2nd ferment now. Last week I put a galllon of blackberry in another carboy. Thinking of trying peach next. I also have a gooseberry concentrate to try once I bottle the rest.
I live in South Carolina so I'll be grabbing muscadines next season. I have tried to buy things only as needed but am worried about having bought a large primary fermenter (6.5 gals) and only fermenting a gallon. Is that to much air exposure for the must? When I siphoned from the primary to the secondary it tasted enough like vinegar to start me worrying? The primary has a convenient tap at the bottom.
Personal stuff - I'm retired from the U.S. Navy where I spent 21 years mostly on submarine duty. Married 27 years, two grown children, no grandchildren yet much to my wife's frustration. I am the Executive Director of a small nonprofit where we help folks out that are being evicted, facing loss of utility service, buy some meds, provide food and clothing, been there about 7 years. Oh and I live in the Greenville, SC area, if you drove between Atlanta and Charlotte we are where you stop to pee.
I'm very much a computer geek and consider darts a primary sport for level of activity. Well guess that'll do for now.
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