I live in a popular wine (and grape growing) area, and have many wineries within fifteen miles of me. Probably about 12, I'd guess. I also have a large wine juice operation within 45 minutes from me. Because of all of this, I want to make my own wines. I started 5 gallons of Catawba wine and what is going to be maybe 2 gallons of a pineapple jalapeno wine. Curious how these these turn out. I'll update the thread as I go. I like sweeter wines, so I'll probably backsweeten as well. I may end up starting more soon as these will be rolling out of primary fermentation within the next week. These are my first two batches. Super excited. I figure there are others out there making their own. Let's hear it.
I am not personally involved, but my wide family makes a very nice red brusco wine. It is tart and good to accompany dinner but it hits you in the head. At least me. And then what is left (or in fact most of it) is distilled into raki. My grandpa also owns a patitiri (which is a very wide stone basin to step on grapes to get their juice). This was the way to make wines in the past. What is important to me is to secure a couple bottles of must so I can make fresh mustcookies and mustpuddings every September. Unffortunately it is very hard to find it in the supermarket and you have to have a contact to get fresh must. And the ready sold mustcookies are just not the same as homemade.
Wild mustang grapes are fantastic if you want to make your own wine like they've done for generations.
You posted yesterday... when do we get an update? Proper wine should only take a few hours to make. Did I say "make"? I meant drink.
This. Mrs B-Bob tried a couple of batches, and with all her sciency skillz... was not a good investment of time. Much harder to perfect than beer, I think.
