What's going on in your winery today..

[ms67]

hehe, good luck with the parsnip wine, you may take a leaf outta the book methods/recipes of those who like it to improve your chances ... or you may not. they are jolly good roasted, and also a very good price for experimenting with ..... and you can use them for eating after parboiling for brewing. but it is a fiddley brew and if you havent got lucky with early attempts then no-one could blame you for giving up. as for me, well it goes down well in this house with guests and residents. so my tip is sauternes yeast, some citrus (both juice and zest) very careful sizing/handling during boiling/simmering ... and some ginger, tho don't overdo it otherwise it wont be parsnip.

three cheers for bravery!

[goldseal]

Thanks - all advice gratefully received

[lockwood1956]

Please excuse me if I disagree, this is my territory, parboil your parsnips, drain and toss in butter with honey, salt and fresh ground black pepper, heat lard/goose/duck fat in a roasting tin, pour over nip's toss and return to pan, roast @ 200C til golden!, eat, preferably with roast beef( Forerib), steamed savoy cabbage, boiled carrots, roast pot's(Maris Piper, King Edward or Whites) and some good gravy!(you know what I mean! proper gravy, not bisto).

mmmmmmmmm

now you're talking

[goldseal]

Bottled 2.5 gals of 2nd run Merlot (Wine No.1 base). A nice, darkk rosé.

Experimented with sweetening my Fruit Merlot (yet another 2nd run - tinned strawberry + raspberry + merlot skins). This is my version of the Niagara Mist Raspberry Merlot, and I think it's going to be decent

[ms67]

racking, degassing and stabilising the pineapple version of my wine number 1.

the pineapple juice included 7% passion fruit, not quite your version OB but we'll have fractions of passion fruit to compare

[goldseal]

A couple of SG checks.

I have pruned my vines (well, the vines I'm looking after for Rich). I have tried to tame them, so they are now 2ft long sticks, tied to the bottom wire of the trellis. Fingers crossed

[Rich]

A couple of SG checks.

I have pruned my vines (well, the vines I'm looking after for Rich). I have tried to tame them, so they are now 2ft long sticks, tied to the bottom wire of the trellis. Fingers crossed

Looking after??? I'm in no hurry for them back, they'll never grow in up here. Just let me know when the grapes are going to be ready

[NorthernWiner]

Doing a little bottle dressing today on some of the newly bottled 2009s (I don't label all my bottles - only about half of them)

From left to right: Gewürztraminer, Grenache Rosé, Sangiacomo Vineyard Chardonnay, and a yet-to-be labeled Columbia Gorge Late Harvest Riesling

[NorthernWiner]

2009 Gewürztraminer

[ms67]

Steve, hehe, if we couldn't tell already that you REALLY enjoy making wine then we know for sure now. Were you polishing surfaces and lining up bottles for very long

Seriously, looks great, nice one!

[wisp]

Imagine what Steve's going to be like when he's got a little more experience? The wine looks brilliant Ace!

[NorthernWiner]

Steve can we have a caption please, can't make out the lable, look's stunning, very proffesional.

Here's the Gewurz label

[NorthernWiner]

... and this is the one for the Riesling (which is very nice, by the way)

[wisp]

Started 5 gallons of Cranberry and Blueberry and 5 gallons of Christmas Tea wine.

[NorthernWiner]

Thanks guys!