Thread: Homemade Country Wine Production

I'm pretty sure the variety is Moonglow. Restoration of Pear trees is not difficult but must be done over a period of years. Pear tree life can be extended, even doubled, by proper pruning.

I planted these Blueberry bushes in late November, 1990. They are over 100 years old. The original babies came from a Plantation here in South Mississippi. They were pulled by my Bud's Father when he was a boy. Today he would be over 90. The Plantation was well established for years before he was born. They are the best eating Blueberries you will ever put in your mouth so they make outstanding Blueberry wine. Problem is they must be picked.



The Crows are a problem till I put my Redneck Scarecrow out on patrol.



I first freeze the Blueberries on a cookie sheet then Vacuum bag while frozen solid.

Thats some really good looking blueberry bushes you have and definitely something to be proud about. Nice setup on the bobcat too. I bought and planted some blueberry bushes this year and have had maybe a dozen from two of the 6 plants. Not sure I’ll be around for 100 years to see how they are then….lol.

Oh what a day. A breakfast suitable for Jethro himself then Bon Temps over for a assist on mounting a larger Garmin on his dash, a Monster Truck Crappie Taco lunch, and pull out the fillet knives. Pears, lots of Pears, peeling, coring, and processing the first basket of Pears. Well not the total basket. I put about 20 in the blast chiller till the AM.



Kinda sloppy working with the over ripe Pears but for wine, over ripe is the Music that makes a good wine GRAND! This afternoon I processed enough Pears to make a really rich in flavor 3 gallon batch which is 15 bottles. I'm thinking of running 2 batches of wine, one just pure Pear and another spiced up like a fine Pear Pie. They make Apple Pie Shine, why not Pear Pie wine.



Vacuum bagging like this and freezing till fall makes it easy to ferment all winter. All the fruit processing is already done. Lot's of fermentation will be happening. I do have a idea I plan on trying if I can find a large enough container is Stomping. I saw a video where a guy wearing Chalmette Topsiders (white shrimper boots) was stomping his fruit in a food grade 1/2 of a 55gal plastic barrel. I will have to make sure it doesn't run over the top of my boots. !

I gotta tell ya, you got things figured out. I wanna be like you when I grow up. But that's OK, you do you, I'll do me, and I know I'll be drinking some of that Rojo wine, so it's all good, lol. prost, love the stuff you do and the stuff you post. Yep, over ripe is good for making wobble pop, that's why they made it, it's preserves.

Originally Posted by Rojo

Oh what a day. A breakfast suitable for Jethro himself then Bon Temps over for a assist on mounting a larger Garmin on his dash, a Monster Truck Crappie Taco lunch, and pull out the fillet knives. Pears, lots of Pears, peeling, coring, and processing the first basket of Pears. Well not the total basket. I put about 20 in the blast chiller till the AM.



Kinda sloppy working with the over ripe Pears but for wine, over ripe is the Music that makes a good wine GRAND! This afternoon I processed enough Pears to make a really rich in flavor 3 gallon batch which is 15 bottles. I'm thinking of running 2 batches of wine, one just pure Pear and another spiced up like a fine Pear Pie. They make Apple Pie Shine, why not Pear Pie wine.



Vacuum bagging like this and freezing till fall makes it easy to ferment all winter. All the fruit processing is already done. Lot's of fermentation will be happening. I do have a idea I plan on trying if I can find a large enough container is Stomping. I saw a video where a guy wearing Chalmette Topsiders (white shrimper boots) was stomping his fruit in a food grade 1/2 of a 55gal plastic barrel. I will have to make sure it doesn't run over the top of my boots. !

The only true Renaissance Man I know. One could just follow him around and learn so much about so many things. From fishing to gardening to cooking to wine making…..

I have never had a conversation with Rojo about anything in which he was not very knowledgeable or if he wasn’t and it peaked his interest he hungered to gain knowledge about that subject.

I make mead with my honey. I have regular dry mead. I also did blackberry, blueberry, strawberry, and peach/mango/pineapple. The blackberry is back sweetened slightly and I love it. I had never had wine but let some folks at a party try my standard dry mead. They told me it was "on point" and proceeded to kill the whole bottle.

Originally Posted by zummy

I make mead with my honey. I have regular dry mead. I also did blackberry, blueberry, strawberry, and peach/mango/pineapple. The blackberry is back sweetened slightly and I love it. I had never had wine but let some folks at a party try my standard dry mead. They told me it was "on point" and proceeded to kill the whole bottle.

Well, that's very cool. I'm new to Mead. I made a winter sipper, real hot, personally I have been drinking distilled spirits for a very long time and prefer the burn, so my Hot batch was step fed to 22%ABV. The Lemon Mead I had to convert to a Raspberry Melomel. If you don't mind giving a little advise what temperature Primary Fermentation do you think is max? My house is 72-73 most of the Summer, is that cool enough for a dry Mead. Another question, if you were to back sweeten would you use Honey or wine conditioner?