Thread: Homemade Country Wine Production

Originally Posted by DockShootinJack

Wait how did I miss the S-10 hotrod

You will get to see quite a bit of it in the coming year................

Her are a couple of pictures of the Peach all sealed up ready for the wine rack. Merry Christmas!

I love the way the colored seals look on the bottles.

The bottles look awesome. Sharp looking Chevy. I have been getting the hankering for a Hot Rod lately. I can't think of which platform I want it to be. I will run across it sometime

I have to find the Graphics I designed for the sides and posted it up. I use a projector to shoot the graphics on the side of the truck after covering the entire side with Transfer Tape. Then you just trace out each design, cut it out with a Exacto Knife, paint, then cover back up with the mask you cut out. As you work thru the colors eventually the truck is painted. A quick coat of catalyzed Clear to lock everything down so if I make a mistake pin striping I can just wipe it off and do it again. Truck is waiting for somr free time to install a in-dash AC.

Sounds like an awesome project

Last fermenting cycle I stumbled on a fruit blend that makes a really great country wine that I named Tripletail. It is 3/5ths Blueberry to 2/5ths Santa Rosa Plum flesh (no skins), with 2 cups of fresh squeezed Meyer Lemon juice. Even at 1 year old it tastes like a $35 bottle of Pino Noir.



Backsweetening is necessary as this wine fermented bone-dry. When a fruit wine is dry you can't taste the fruit flavors. The Wine Conditioner pictured is fantastic sweetening agent as it is a Inverted Sugar with Sorbate. This allows the fruit flavor to shine through without adding a Cane Sugar taste as well. The stuff is as thick as STP so you really have to stir it in while tasting.



In the first picture you see a bottle tree on the left. This is used to sanitize and dry the bottles in preparation for bottling. The center picture has a 6.5gal glass Primary Fermenter I use for bottling. I soak the corks in sanitizer too while filling. The third image you can see the bottle on the floor with a filler wand inside. I do this in my shop because when I spill the wine stains anything it touches. Also the floor Corker is the red handled piece of equipment that makes a very easy task of Corking the bottles.



I only had enough fruit to make 40 bottles but that's better than 20 bottles. Tomorrow I can put the bottles on their sides, storing them for another year of mellowing.

Very nice Tripletail. Gonna be a good'un for sure.