I live in South Central Louisiana.
Work as a client rep. offshore oil and gas with a long history of oilfield (and other) diving for a living.
I have a Satsuma and pink grapefruit tree that cranks out a ton of fruit every other year. The Grapefruits are super sweet for a grapefruit.
Made my first 6 gallons of Satsuma wine and it was gone before I knew it. Turned out well though a little hot 18%. No hangover. All in all liked by most.
I have 4 carboys to fill this year.
Got a bunch of recipes from JACK KELLER’S REQUESTED RECIPES pdf.
Noticed some May-pops starting to show up as weeds in the yard, May-pop wine?
Came by this site again and decided to join.
Can weld stainless, and have access to tubing... so a still might be next, turning that 18% into 80%.
Will read what it takes here.
Thanks,
Scott
Hello all, No still... yet, but am into wine making.
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- jonnys_spirit
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Re: Hello all, No still... yet, but am into wine making.
Welcome to HD Scott! Plenty of research material here.. Just a word of friendly advise on fermenting out to 18% for stilling - It's probably going to produce some off flavors in your distillate being so high of an ABV that stresses the yeasties... 10% seems to be a good rule of thumb - just ferment and strip more and your take after cuts will very likely be be much better..
Enjoy the journey!
Cheers,
-jonny
Enjoy the journey!
Cheers,
-jonny
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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