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Hello to all I'm looking to make wine in the first instanxe...I made some boots kits when I was young and i'm just starting back.
In saying that, I have a "beginers no' 2 wine on the go from this site plus an orange wine from another. As well as a few primed turbo ciders.
Hope to learn a lot here
All the best to all brewers wherever you may be!!!
Just wanted to wish you all to the forum and hope that you learn a lot from this fine hobby. There are some great and knowledgeable people on here, and I wish you well in your winemaking endeavors!
Your Mod,
Martina (Danina)
Virtual Wine Circle & Competition Co-Founder Twitter: VirtualWineO
Facebook: Virtual Wine Circle
I started with a beaverdale Cab Sav kit on the 2nd Dec 2008, and so far it turned out quite good, so having scoured the internet before finding this forum, I bumped into Jack Kellers site and tried a light blackberry wine (5 gal) from 14 .5 pounds of frozen fruit, which is going ok ish... a bit too light in body so far... I guess time will tell.
I had some damsons in the freezer too so started 3gal of that which is in secondary fermentation and seems to be going well...
made 1 gal of ribena wine too just to see what it will turn out like.
And a few days ago started 5 gal of wine No 1 exactly as described from your tutorial... that took off like a rocket and is blooping nicely.
anyways that's the story to date... thanks for the excellent forum and all the advice contained within. its hard for a newbe to get going on his own as I find most of the books a bit old hat, so this site is so helpful... Thanks!
Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
Just thought I'd say hi. I'm new here and been winemaking for years, mainly country wines, mead and a few from grape concentrate. Finally sorted out all my old wine the oldest being a rice and raisin from 1986, very nice.
As you've been at it for years (so to speak....) we hope to see some pearls of wisdom from your corner soon
Not sure about any pearls, I just ferment anything going . I'm bad at keeping records because what I have to hand varies each time I do it. I keep an everlasting mead going, especially like medieval small ale. Use my juicer a lot & make wine from any excess fruit/veg including pulp from jelly making etc
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