Thread: Homemade Country Wine Production

The Cherry wine finished at 15.7-16% alcohol by volume and it was time to add the Maraschino Cherries. I can't ferment the Maraschino Cherries due to the preservatives they are packed in. My target was a new blend and the wine was a semi-sweet at this stage so I topped the carboy up with the juice. I only quartered the cherries so I can rack this wine once the flavor is extracted by the alcohol. Kinda like making Vanilla Extract.



Look close at the bottom and you can see the Cherries.

The winemaking continues. One more racking on these carboys and it will be on to bottling. I'm not going to "Bulk Age" this years production because I can't taste a single improvement in my fruit wines. Actually the previous wines I have made tasted better going right to bottling. A couple of Gurus are giving me advice not to over think it. I feel I must have been if both were telling me to stop.

What a minute… I thought you were the guru? It’s amazing how much we tend to overthink some things sometimes. I’m sure it will turn out good.

Originally Posted by SuperDave336

What a minute… I thought you were the guru? It’s amazing how much we tend to overthink some things sometimes. I’m sure it will turn out good.

No, not even close. There are know it all's out there that really do know it all. I make Country Wine. Non-Grape wine. The rabbit hole on winemaking is very deep. I just had one of the gurus tell me Argon can exit a sealed container within a matter of minutes. Argon is heavier than air. They are stating from "Thermal Expansion" the argon is going to mix with air outside the container within the sealed container in a matter of minutes. The comment smells to this Engineer so I ask politely that they expand on their comment so we can all learn from it. Personally I think it's a troll, we will see if they step up with an accurate answer. My Unlimited Hp Chief Engineers license covers mechanical, electrical, propulsion, steam, electronics controls, HVAC, some Physics, etc. Everything that makes a ship sail around the world and the knowledge to keep it going. 4 days of testing at the USCG and 12 years of Sea Service spent before you can even take the test. I hope it is not a troll as I love to learn something new.

Originally Posted by SuperDave336

What a minute… I thought you were the guru? It’s amazing how much we tend to overthink some things sometimes. I’m sure it will turn out good.

Guru: great understanding, relatively useless.

Rojo: Reliable, Outstanding Job Outcomes

Come up with some of your own...

Originally Posted by Slab

Guru: great understanding, relatively useless.

Rojo: Reliable, Outstanding Job Outcomes

Come up with some of your own...

It's a Troll. Well respected on the Wine site but very much believes what he posts makes it true. When using public forums in research you have to wade thru the Muck to get the gold. As I've posted here before about some of Ketchn's posts, the man is very knowledgeable, He has been a very influential individual on improving my personal successes in new ways to catch Crappie but you have to read thru the rest of His post to find the pot of gold He has woven into each story. (Ketchn, this is a complement) You really have been and still are a very active tutor to improving my Crappie fishing skills. Now I catch a lot of fish just don't like being followed around. Learned my lesson already posting too many fish online. Isn't it interesting how the internet allows a group of individuals from all over the country to discuss Crappie fishing together. I've discovered reading here on Crappie.com practices I viewed as tricks to catching Crappie others post as a normal daily ways they fish. Very Cool.

The K.I.S.S. principle applies very much to wine making too. My old practices made better wine. The more I research & change my original ways of making Country Wine the more work goes into the final wine product and I don't think it tastes as good either. There is some wisdom in knowing when less = more.

Yesterday I laid out 32 pounds of Blueberries to start a batch of Blueberry wine. This morning I went our and checked them most were thawed so pressing will happen today. I plan on pressing these twice, going for a "Reserve" quality wine. They will be pressed initially then again at the end of the fermentation to extract every bit of flavor. Also bumping up the fruit per gallon from 3 pounds to 5 pounds. Should make a very rich Blueberry wine.



Low tide is expected around 1pm so jigs in the water today too.