Good to hear Ben.Update: I've ordered all of the stuff I need to do it and now it just needs to show up and I just need to get the grape juice!
I think I may also try my hand at cider, too.
That is great story and a monumental testimony to what real men will do to have a good time together. Smoke some cigarettes, chew some tobacco and maybe wreck a house just to make a little good homemade wine. And of course, the homemade wine leads to even more rib-splitting laughter and lifelong memories, or even arrests.My father and grandfather used to make wine in the cellar of their home where they had a wine press up against the main beam of the building. They'd press the grapes as much as they could, take a break and have a cigarette. They'd take a couple of more turns on the press, , take a break....this went on for a while. My father tells me during one break they noticed a small shaft of light coming across the cellar. Upon investigation it turns out they were actually lifting the house off the foundation. They (rightfully) decided they were done turning the press that day.
Nice work Ben. It's great to see another successful apprentice !I'm making my second ever batch of wine, three gallons of Welch's finest Concord thanks to Scott's encouragement.
I started with five 96oz bottles of not-from-concentrate Welch's, added two pounds of sugar, a packet of Mangrove Jack's VR21 wine yeast. I let it ferment in a 5 gallon glass carboy from Oct 9 and then racked it into three one gallon jugs yesterday (Oct 15th). With the readings I've taken, the wine is at 13.65% alcohol and it's continuing to (slowly) ferment in the smaller jugs.
Right now most of the sweetness of the concord is gone, and you can definitely taste the alcohol. My eventual plan is to stop the fermentation before it hits 14%, kill the active yeast, and then re-sweeten the wine with some cane sugar. I've always loved the concord wine Scott has made and I hope that this is even 1/10th as good.