I make wine; have been doing it for a while now. I haven’t found a favourite yet though just keep trying different ones.
The only advice I could share really is to keep it at a stable temperature and make sure that everything you use is extremely clean and sterile.
Astoria 20/04/06, Leeds 25/08/06, Prague 22/09/06, Wembley 18/06/07,
Dusseldorf 21/06/07, Manchester 17/08/09, London 18/08/09, LA 06/10/09, LA 07/10/09.
My family did growing up. That was an annual pain in the ass. 40 crates of grapes and we used a crank thing where we smushed the grapes into a container. Then you cover the container with a cloth of somesort for a week, but every day the stuff has to be smushed down. Then the stuff is strained and it goes into the barrel. The strained out residue/grape stuff could be used as compost. Oddly enough for the years we made wine I was never a part of the transferring into a barrel. 6 months later, you somehow take the stopper/wax thing out of the barrel, and with a long wide tube, suck on it a little, and voila the wine comes out.
It could probably be a really good friend/food/good music type of experience. It's not worth it if it's not an enjoyable experience.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
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The only advice I could share really is to keep it at a stable temperature and make sure that everything you use is extremely clean and sterile.
Dusseldorf 21/06/07, Manchester 17/08/09, London 18/08/09, LA 06/10/09, LA 07/10/09.
Ain't gonna be any middle anymore.
It could probably be a really good friend/food/good music type of experience. It's not worth it if it's not an enjoyable experience.
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Do it the old fashioned way like my dad, who has been making wine annually for the last 50+ years.