1. LordKyleOfEarth

    LordKyleOfEarth Contributor Contributor

    Joined:
    Feb 21, 2009
    Messages:
    3,245
    Likes Received:
    80
    Location:
    San Antonio, TX. USA

    We had a beer-making thread, what about a wine version?

    Discussion in 'The Lounge' started by LordKyleOfEarth, Dec 4, 2010.

    I just started my first two batched of wine. A 1 gallon batch of pear wine (Taylor Golden) and a 1 gallon pineapple batch (canned). Anyone else around these parts Vinting?
     
  2. Cogito

    Cogito Former Mod, Retired Supporter Contributor

    Joined:
    May 19, 2007
    Messages:
    36,161
    Likes Received:
    2,827
    Location:
    Massachusetts, USA
    I did most of my winemaking in high school and my early twenties. One of my more interesting endeavors was dandelion wine, which despite its name is largely citrus. I was pretty disappointed with it at first. After fermenting and bottling, and letting it age in the bottle for a couple months, it tasted dry and somewhat bitter.

    So I set it aside. Then I was off to college, and the bottles rested back home for several months. When I was home again on break, I decided to give it another taste.

    It had transformed completely, to a fragrant, fairly sweet wine with a pleasant aftertaste. My guess is the complex citrus components took time to break down and contribute their best flavor.
     
  3. Chudz

    Chudz New Member

    Joined:
    Jul 20, 2008
    Messages:
    394
    Likes Received:
    14
    Location:
    Suburb outside of Chicago
    I've never tried making wine. But I did do some thinking about making a batch of sake.
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice