I'm going to pick up some homemade wine that my Grandpa made this afternoon! We went and Picked Ten Gallons of Brazos Berries(Dew Berries, black berries, all the same) a little while back. We also got a whole bushel of peaches too! Sooo that what I'm getting Black berry wine and peach wine! Damn wine is so Fine!!!!
Posts: 4793 | Location: Texas | Registered: June 15, 2003
Stogie, I remeber you saying that your G Pa has been doing it for some time. Would you be interested in trading for some of my homemade zin or viognier(white wine)?
Jerry
Posts: 261 | Location: Auburn, CA | Registered: January 23, 2004
Just keep me in mind. With all that partying you do it would be a tradgic if it was never shared
I have been working on this guy at the FD that has an uncle that cures hams every yr. I have been waiting 4 yrs now for my 20 lb prosciutto. I understand that you must take care of home first.
Jerry
Posts: 261 | Location: Auburn, CA | Registered: January 23, 2004
Never had any blackberry wine that wasn't made by Boonesfarm.....
But I used to live in Grand Junction Colorado, which is famous for it's world class peaches - and they made some pretty tasty peach wine locally. Sounds like fun. I would think blackberry wine and stogies would be a good match....
"A Cigar is a Banana for the Monkey in your Soul." - CIA Angel Switters -
OoohhHH! Fellas let me tell ya! The wine is a kicken! Picked it up A while ago and its the Shiznit!!! I got a Half gallon of Peach wine(25% 50 proof) and a gallon of the Blackberry wine(11% 22 proof)! I cant wait to try a stogie(preferably Partagas short) with this fine wine. I got to get some smaller bottles Jerry and I'll hit ya up with a sample. Hey Chappy, Boones farm isnt really wine, its flavored malt liquor. This is the real deal lucile!!!
Posts: 4793 | Location: Texas | Registered: June 15, 2003
There's a place in Quechee, VT that makes some great fruit base wines. They even make a rhubarb and honey wine. There's also an autumn harvest wine that's made from apples and cherries that is very good. I've never tried pairing them with a smoke, but as table wine they are pretty good.
Whoah... wait just a minute stogie. You might want to take jerry's offer. His homemade zin is fantastic. Ever since he sent a bottle to me I have been looking for a bottle of wine that comes close to that for less than 20 bucks and I can't find one. That isn't to say that you will like it but if you like big reds... Jerry's is a must try. I drink mainly big california cab's, zinfandels and syrah or shiraz's and I think Jerry's teeth staining zin is gold. I was sad to drain that bottle but very glad to have had the opportunity. Thanks Jerry.
BTW stoge and jerry if you are interested email me and I will send you some of my latest creation. It is a white anjou pear wine I made from local fruit and champagne yeast. The stuff is a bit stronger than most commercial wine but last time I tasted it, it was damn decent.
It's been aging in a carboy for 2 months now. I only have yet to add finings and then bottle it for it to be ready. It should be good but I haven't tried in at least a month so I can't say for sure. I'm sure it will be fine. Can't wait to give it a shot. I will probably add finings and rack it on saturday.
Ok well, my second batch of wine has been bottled and I gotta tell ya - it aint that great but it gets the job done. It is very light bodied and dry with around 15% alcohol. Which pretty much means, you taste the alcohol and little else. I started two new batches that should be better. This one is going in the still I'm building. Hopefully it will make better liquor than wine. I learned a valuable lesson about making wine with pears. You have to use a ton of them and even then they don't taste that great as wine. The next two batches are blackberry and apple/peach. This time around I won't make some of the mistakes I made last time. Hopefully the stuff will taste better this time around. Oh well, I guess you can't expect to make great wine on your first or second attempt. At least this time the wine didn't taste like boones. (like my first batch)
Hard work may pay off eventually but laziness always pays off now.
PMP, Keep up the good work. I just bottled my 03 Zin and it should be ready in a mo or 2. I will get so out as soon as its ready. Very similar to the 02 but it has more fruit and tannins. Not as earthy.
Jerry
Posts: 261 | Location: Auburn, CA | Registered: January 23, 2004
Good deal jerry. My 2 newest batches just got their first racking. SG is <1.040 and looking good. Time for secondary fermentation. So far so good. This time I set an extra refrigerator in my garage at 55 degrees so they will ferment slower. I have heard this helps to preserve the fruitiness in fruit wines. I guess we shall see.
Hard work may pay off eventually but laziness always pays off now.
I let fermentation get started at a warmer temp, maybe 65 and then slowly let it finish at the 55. Dont get me wrong. You won't damage it at a higher temp. But as you said, to hot and you will burn it.
Posts: 261 | Location: Auburn, CA | Registered: January 23, 2004
