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#1: TommyTheMadArtist    To: Horse (#0)

I have been making wine for about 15 years or so. Have some really nice stuff that has aged incredibly well. Going to be making some port soon.

TommyTheMadArtist posted on 2021-07-13 17:11:30   Reply   Private Reply

#2: BTP Holdings    To: TommyTheMadArtist (#1)

Going to be making some port soon.

My Dad's Uncle would go out and pick wild Elderberries. He would use them to make wine. I had the chance to drink some when younger at his house for Christmas. It was some good stuff. One of his sons said I looked glassy-eyed. LOL

BTP Holdings posted on 2021-07-13 18:20:30   Reply   Private Reply

#3: StraitGate    To: TommyTheMadArtist (#1)

My niece makes various fruit flavored wines, and several family members think it's great. I think it tastes like cough syrup mixed with rubbing alcohol.

Will this be your first time making port?

StraitGate posted on 2021-07-13 20:10:12   Reply   Private Reply

#4: Pinguinite    To: Horse (#0)

Cool. My dad made wine, but I don't know how successfully.

Pinguinite posted on 2021-07-13 20:32:36   Reply   Private Reply

#5: TommyTheMadArtist    To: StraitGate (#3)

No actually. I have been making port for about 10 years now. Some of the stuff takes about 3 years to get to where it’s drinkable and I have some stuff that won’t be ready until probably 2030.

TommyTheMadArtist posted on 2021-07-13 23:26:13   Reply   Private Reply

#6: titorite    To: Pinguinite (#4)

Cool. My dad made wine, but I don't know how successfully.

youtu.be/3JTlMx 48aC8

Almost 100% accurate and close enough to get ya there. You can use cocktail....ya just shouldnt. ;)

Yeast + sugar + time = wine

What kind of yeast? Any kind. What kind of sugar? The kind you buy at the store. How much time. 1 to 3 months. Quickest batch I ever made was 3 weeks but I did pop it early.

You can literally ferment water but dont, it tastes terrible.

Welchs grape wine is devine.

And if you dont have Amazon or credit cards you aint gotta use the special glass doohickey. I use the peepa method of screwing the lid down just enough so that it still has some give. On but not sealed. The carbon builds up , lifts the cap itself, nothing explodes and the flies dont get in just dont seal it tight... or you know theirs the doohicky.

Making your own wine is nice. Id recomend it.

titorite posted on 2021-07-14 07:05:52   Reply   Private Reply

#7: Pinguinite    To: titorite (#6)

Thanks for the info. I'm making my first batch tonight. I'm mainly following the farmer method above as I can get grapes for $1/pound. I got plenty of wine bottles and will use a balloon as an air lock.

I'll report back...

Pinguinite posted on 2021-07-29 01:46:03   Reply   Private Reply

#8: Pinguinite    To: titorite (#6)

I use the peepa method of screwing the lid down just enough so that it still has some give. On but not sealed. The carbon builds up , lifts the cap itself, nothing explodes and the flies dont get in just dont seal it tight... or you know theirs the doohicky.

I'm going with a balloon, but I punctured it with a thumbtack in the throat of it. The result is you never need to burp it. Pressure builds up and eventually the CO2 seaps out through the hole at the same rate it's generated. Pressure is always higher inside the balloon so zero risk of O2 or anything else going into the wine environment.

Pinguinite posted on 2021-08-02 09:50:32   Reply   Private Reply