Home Wine & Beer Makers

[Nielubie]

Originally Posted by Gibbs

Making wine like that is how I did it back when I was a Junior in HS, 1970. Kept at it an now look where I'm at. LOL Be careful, hobbies can turn into jobs sometimes.

Hey Gibbs, I know what you mean. My father-in-law showed me how to make wine in a carboy now i'm up to 20+ carboys making wine and have been very successful. I have been asked if I can supply larger quantities for stores and I have an exclusive deal on one of my wines fruit wines. Looks like my basement operation might become a full time operation in a few years.

Where do you get your fruits, grapes, cherries, etc? I'm looking for a supplier where I can get them in the winter. Currently I pick the fruits on my own off my own cherry trees and have some farmers in Indiana that let me pick on their abandon sections of their farms. But that puts me at a dead end when my carboys are now empty because all my holiday wine is sold.

[MadChef]

Originally Posted by cheesecake

Ive been brewing for a little over a year.

Here is a easy mead recipe
Joe's Ancient Orange Mead - Home Brew Forums

Sounds awesome! I will talk my brother into making this!

[cydermon]

Originally Posted by Nielubie

Hey Gibbs, I know what you mean. My father-in-law showed me how to make wine in a carboy now i'm up to 20+ carboys making wine and have been very successful. I have been asked if I can supply larger quantities for stores and I have an exclusive deal on one of my wines fruit wines. Looks like my basement operation might become a full time operation in a few years.

Where do you get your fruits, grapes, cherries, etc? I'm looking for a supplier where I can get them in the winter. Currently I pick the fruits on my own off my own cherry trees and have some farmers in Indiana that let me pick on their abandon sections of their farms. But that puts me at a dead end when my carboys are now empty because all my holiday wine is sold.

It can be a rather addicting hobby cannot it not.

I'm not making nearly that amount but I do now have regular times of the season in which I produce 40-50 gallons a year.

If you have the space, I will say that storing/aging larger batches does make for a more consistent product.