Years ago I became interested in brewing and decided to try fermenting
a gallon of apply juice. The resulting beverage was nice, but
uninspiring. A while back I caught the bug again and decided to try my
hand at winemaking. I started with one of Jack Keller's recipes for
wine from Welches concentrate. I used Concord juice and the resulting
wine was surprisingly good, so I decided to try again with Niagara
concentrate. Wow! Even though it's a little young (one month since
bottling), it's better than many commercial white wines that I've had.
If I'd known it was this easy to make great wine, I would have started
a long time ago.

With each success comes a greater interest. At this point I have 7
separate gallons in progress. Everything from Meads and Pyments to
regular wine from Vinifera concentrate. An intervention might be
required in the near future :-}

I'm making this post not to brag about my results thus far... my early
success can be attributed to Jack Keller, Welches, and a few million
happy yeast cells. My intent is to spur any lurker's into action;
winemaking requires a great deal of patience, but surprisingly little
effort.

Thanks to everyone on this forum for their sage advice. I've learned a
lot from searching through old messages. It seems as though every
possible question has been asked at some point.

Regards,

Greg G.
greg (at) testengineering (. ) info