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DiggingDogFarm

Home Winemaking....

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Posted (edited)

A cursory search didn't reveal a thread specifically devoted to home winemaking.

Invision's search tool leaves a lot to be desired.

And I do use Google Advanced Search (or just search operators) as needed.

 

I've made a lot of wine over the years—some good, some not so great—but all were drinkable. LOL

I've made a lot of grape wine from kits and some from fresh juice (home grown years ago) or what's available, in season, at some suppliers (vineyards) a bit north of me up along the lakes.

I've also made the relatively inexpensive 'apfelwein' from readily available apple juice. Adding a little natural organic apple extract at the end to get the flavor I prefer.

Lots of wine from wild grapes, elderberry, dandelion, raisins, etc. years ago.

 

The very best non-grape homemade wine that I've ever had was wild blueberry wine made by the late Mary B.

She was a wonderful lady and an excellent cook and baker. She'd lived through some very tough times being a Romanian Holocaust survivor so she knew how to bring out the most and best in everything! Nose to tail! Without fail!

She made great blueberry wine, OMG, that stuff was good! :smile:

 

I plan to start a couple batches of dry Riesling soon.

 

:smile:

 

 


Edited by DiggingDogFarm (log)
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It has been almost 40 years since I lived on the Smokey Hill River where there was clay for me to use at my pottery and wild grapes enough to make around 10 gallons of wine a year.  I made some from cherries that was good and I have tasted some well made wine from elderberries, which is not to my taste.  I found with local fruit, I needed to test the acid and sugar content and correct them both to get decent results. I had a cool basement that helped with the secondary fermentation and with making beer but the beer was not as successful.  Dry Riesling is one of my favorite wines but I have never made wine from vitis vinifera  grapes

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liuzhou   

I gave it a go (kits) about the same 40 years ago, but decided the French and Italians do it so much better than I do.

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Smithy   

My neighbor down the road makes decent - that is, pleasantly drinkable - stuff from kits and juices, but I've never tried making it myself.  I'm too fond of the good stuff that can be purchased for not too much money around here. France and Italy, yes, but also California, Spain, Argentina, Chile and occasionally South Africa contribute to our shops' stock.

 

All that said, I'd love to see documentation of the process when you get going, @DiggingDogFarm - or anyone else who's making wine at home.

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liuzhou   
2 hours ago, Smithy said:

France and Italy, yes, but also California, Spain, Argentina, Chile and occasionally South Africa contribute to our shops' stock.

 

Yes, but 40 years ago non-European wines were difficult to find in England and Spanish wine was considered to be undrinkable.

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I made some good red raspberry wine as a teenager. I am working on sprucing up my yard a bit. Because AZ is so dry, I am thinking about growing my vines like THIS. (but maybe using tempranillo)

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French wine ( claret) vs Spanish (port) re: Scottish verse from the time of Charles II

 

Firm and erect the Highland chieftain stood

Old was his mutton and his claret good

'Thou shall drink Port' the English statesman cried.

He drank the poison--and his spirit died.

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lindag   

My dear friend and former nexrdoor neighbor made all kinds of wine and loved to give me tastings while I was out doing yard work.

After a small glass or three I'd end up having to go inside for a nap.

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Shelby   

We did a kit years ago. 

 

H O R R I D

 

I don't know what we did wrong.

 

It tastes worse than Robitussin cough syrup.  And for those that haven't had the pleasure of that...it tastes awful.

 

We still have bottles of it downstairs.

 

I suppose we keep them in case liquor is outlawed.

 

Even then I don't know if I could choke a swallow down and that's saying  a lot for me.

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I made strawberry wine many years ago. After 3 months, it was pretty bad and I pretty much forgot about it. Then I rediscovered it about 2 years later and it was absolutely wonderful. We had about 3 gallons and made it last about a year. I have not even tried to make it since.

HC

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@Shelby It might be that your wine got over exposed to air before it was bottled and oxidized.  It could have happened during the secondary fermentation if your air lock got compromised somehow. 

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