Are there any winemakers out there?

S-J


& Congrats on your first run. I started making wine 5 years ago because the little ladies first shot at jelly didn't jell and she got frustrated(or is that flustered?). I ended up with about 37 gallons of plum ranging from sweet to tart and dry.


& Since then have had great runs of pear, muscadine(mustang), prickly pear, and concord. Also small batches of peach and apricot. Year before last was too busy to take care and timely rack, integrity of cover gave, and I ended up with some POTENT plum and muscadine vinegar. Well there are uses for that also, but I'd rather had the 30 gallons of each wine. Oh well! I totally skipped endeavors last year, but stock levels will necessitate making next year, if the trees bear well.


& Another thing concerning your situation: You might consider starting some more batches and enjoying what you just made; in my opinion aging doesn't increase the quality (taste) of wine, as the "con a sewers" claim. Your choice, though. Enjoy it as you choose, because aging doesn't hurt as long as you prevent introduction of oxygen. Shalom, D-J

[suijuris]

I just started a 5gall batch this week, with some very good flavored muscadines. That must is working like crazy right now, and smells to high heaven!