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  1. LordKyleOfEarth

    LordKyleOfEarth Contributing Member Contributor

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    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

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    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 Contributing Member

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    I've never tried making wine. But I did do some thinking about making a batch of sake.
     

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