HaHa: 
Reply With QuoteOk, I’m drunk!
All seriousness you have quite the process and it’s fun to follow along with this thread
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More Wine Bottle Storage is Always Needed
Seems I always make more wine than I have storage for so I'm going to build in a massive 160 bottle storage rack into the one room in our home that the temperature fluctuates little. I posted before I live in a Log Home, its more like a Log Cabin so the up side is my new Wine storage does not have to look like a piece of furniture to blend in. First thing first I have to move the two 36 bottle racks out of the way.
Only 6 screws hold the racks to the walls so I removed the first and attached it on the other side of the door to put the Raz-A-Rita wine on.
Sliding the Dresser Mirror to the side I mounted this rack to the wall as I need to store the wine just finished.
The plan is to buy a sheet of high grade veneer plywood, cut in half, route the edges to give a better appearance, stain & finish the wood, then screw to the logs for a mounting pad for these 2 wire wine racks. I have to drive to New Orleans to get the plywood so for now this will have to do. The other rack will be stored till the new Pads are installed.
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Ok, I’m drunk!
All seriousness you have quite the process and it’s fun to follow along with this thread
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Wine Making is Fun! Wine Storage is a bit of a problem. Also you have to make more wine than you can drink or your Wine Racks get cobwebs on them like mine. That is why I made a push for more production this last year. I made 72 bottles and in 6 months I was looking at empty racks.
Last edited by Rojo; 11-08-2023 at 09:33 PM.
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Back in the Glass...............
Well while waiting for my Bride to finish preparing Breakfast & the Fog to burn off I pulled Tequila bottles out of the boiling pot and removed the labels. The Cab bottles on the drying stand are the ones in the pot when the pictures were taken. Their labels were removed first. Now is the task of removing all the glue left, all of them need sanitizing, then bottling can resume. I should have been doing these as I collected them but by waiting till needed I was able to match up all the bottles I need for this bottling year.
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Filtered & Stabilized Satsuma Wine
These recipes I pull out of thin air I hate to share till I know what we have when the wine is finished. Well I know what we have and its Good! Same filtering process just a different wine. The wine looks electric orange. I will bottle early in the week which means I have to get crackin' on a new rack.
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Rojo's Satsuma Wine Recipe
SATSUMA WINE RECIPE
1 gallon Satsuma juice
1.5 gallons Satsuma Pulp
3 15oz boxes Golden Raisins chopped well
Distilled water and syrup to SG 1.110 @ 6 gallon mark (about 10 pounds Sugar)
3 tsp pectic enzyme
4 tsp yeast nutrient
6 Campden Tablets
1 packed Lalvin EC-1118 Yeast
Added juice to 6 gallon fermenter, placed sieve over bucket and poured in Pulp to drain.
smashed pulp in sieve removing any seeds that I could find. Chopped raisins and
added them to a fine mesh bag. Added Satsuma pulp to bag too then zip tied closed.
Added Campden tablets then allowed to sit 12 hours.
After 12 hours added Pectic Enzyme.
After 12 more hours added Yeast Nutrient.
Pitched Yeast (started, conditioned with must first) maintaining 75 degree Must
In two weeks racked into 2 3 gallon clean carboys dividing evenly. Added 1:1 Syrup to top up.
In about two months racked into Argon filled carboys. Added 2-1/2 to 3 cups 1:1 syrup to top up.
In about 9 months Filter wine into 6.5 gallon Carboy, Stabilize. Final SG 1.010 13.1% ABV
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Sounds delicious
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Challenge accepted
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Just a quick picture of the freshly bottled Owari Satsuma Wine. Although drinkable now it still has a harsh edge that only time can smooth out. I had one 5th 1/2 full so it was corked with a tasting cork and placed in the freezer to chill. This will will need another 8-9 months before checking for taste again.
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Originally Posted by DockShootinJack
