I am going to need more wine bottles

I know why monks made the wine of Old ---- they prayed under their breath when they were making the DEVILS BREW. I have been using a book printed in 1970 as my guide --- the worse guide possible.. the way it was written had no Rime or reason -- only the passing thoughts of the Lunatic driven Mad spewing wisdom learned in no determinable Order .. I had to read the thing over and over. underlining words and Highlighter --- Stickey notes hanging from the pages. the wife went to AMAZON and got me Three new books and a Wine Press but not before I made a big error using the Lunitic Guide to the devils brew.... I started out to make 5 Gallons. Wine is a delicate ballance of sugar, Acid, and Yeast --- I added too much Acid on the first day. Water has a neutral PH which does not dilute the Acidity well ---- I now have 13 gallons in various containers --- adding a small amount of sugar to 5 Gal Crock pot and you would think it was a vat of Champagne uncorked without chilling first. The New books helped a bunch .... the Dog chewing the corner off the book a few years ago should have been my first clue it needed to be replacedDevil Icon

Do like the people of Old Palestine - Serve the good wine first and the inferior after all have drank enough to not notice.
I like home made wine and have drank some good ones at some of our CDC gatherings.

I would offer some of my cello bottles that I have, but they are being used for a good use.

When old bottles are sitting around doing nothing, You think there may be to many!!!! It is Amazing how much Sugar can go into something like Cello or Wine. I have added 20 LBS and will have to slowly add at least another 6 pounds.... The good thing about the Grape hulls is how much the Deer love Fermented fruit ... Putting out hulls and waste the deer will knock you down to get there first:cheers2

You using muscadines or regular grapes? Every time I put out the spent muscadine hulls after fermentation nothing touches them. Seems odd to me.

Muscadine,,,, Four varieties, I do not use scupernons or the large Bronze. Only the dark kinds native to the south and a hybrid Red that is in the Muscadine family. The longer the Fermentation goes before the wine is removed from the hulls the less the deer want any part of it. If the Must is only about a week old or less the happier they are. Any sugery juice that saturates the ground the deer will dig up and eat every mouth full just like a mineral lick. If you really want to see how much they like something sweet, go get a box of white Cake mix, Pour some on the ground and scratch it in on their trails to the feeding areas and watch the Crater that forms

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Originally Posted by Fish on Line

Muscadine,,,, Four varieties, I do not use scupernons or the large Bronze. Only the dark kinds native to the south and a hybrid Red that is in the Muscadine family. The longer the Fermentation goes before the wine is removed from the hulls the less the deer want any part of it. If the Must is only about a week old or less the happier they are. Any sugery juice that saturates the ground the deer will dig up and eat every mouth full just like a mineral lick. If you really want to see how much they like something sweet, go get a box of white Cake mix, Pour some on the ground and scratch it in on their trails to the feeding areas and watch the Crater that forms

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Lack of sugar is probably the reason my hulls go untouched. With the recipe I use, when fermentation is complete there is zero sugar left. I do backsweeten later.
About to start the winemaking process with 30 pounds of Cowarts.

Bring me a bottle of that to Toledo Bend in February George.

Here ya go FOL........https://www.amazon.com/s/ref=nb_sb_n...s=wine+bottles

[QUOTE=Tracker123;3288567]Bring me a bottle of that to Toledo Bend in February George.[/QUOTE]

I'd be happy to!

I'd be happy to help you taste test it.
"gene"

Just finished crushing 30 pounds of muscadines and putting them in the fermenter. Should make five gallons.

That was an all day project !!!!

Larry, not if you have big feet. :biggrin
"gene"

Or you could use a hand cranked fruit crusher like I do. It took about 15 minutes max to crush the 30 pounds. Just rest the crusher over the fermenter bucket, fill the one gallon hopper, and crank away.