Thread: Homemade Country Wine Production

Luking real good. No weries about tipos, cuz lik Canepole sez about Billbob, kin still understd evy wrd.......

That's an inside joke, Canepole stuck up for Billbobs spelling once and it was funny as heck, I'll have to find it.

You are the man!! That’s awesome


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I forgot to put in the post the Wine additives & Corks used.



The Glycerin improves "mouth feel" also smooths out any rough edges (added to most store bought wines) and the Wine Conditioner is a stabilized inverted sweetener that doesn't add a Cane Sugar taste when Back Sweetening wines. These corks are #9 sized so you need a Floor Corker to use them but the reason I use them is for a longer lasting, slower aging bottle seal. Homemade fruit wine will go 5 years with really good corks. Since these are expensive I only buy when the supply houses have on the big Holiday Sales.

So winemaking can be really a cheap hobby if you hustle up your bottles as good bottles along with the freight runs up the per bottle production over double. Here I'm using a heat gun to remove the labels from 45 bottles that match so I can get to the next stage of recycling which is boiling them out. I do a row in the morning and a row while partaking in a little homemade hooch after the main work of the day is done.



You just got to get a feel for the amount of heat. Too little and the label leaves glue on the bottle, too hot and the glue is too soft to remain stuck to the label. Just right the label peels right off.

Just slap new label over the old one. I know, I know, that's not the Rojo way!

Originally Posted by Slab

Just slap new label over the old one. I know, I know, that's not the Rojo way!

Is it already becoming that obvious? Thought it would take longer. The Blog post gave me away?

I don't put labels back on just the color coded bottle seals. I do add a hand written, dated, gold label over the seal so it comes off when the seal comes off.



Sipping some Blueberry tonight.

Looks awesome