Hi,
I've made a lot of Terry Garey's wines, in fact that's how I started making
wine. Your wine is very, very young (and raw) and really won't taste very
good. But it is good to try when it is young just to learn how it does
taste, so that you can see how better it can get over time. Patience is the
key to making wine. I remember trying my first few wines when they were very
young 3-6 months old, and then I was waiting until the wines were 7 months
old, 9 months, 1 1/2 years old, 2 years old.... As you taste along the way,
you'll figure out what you like best. Keep notes to look back on, and then
craft your wines to how you like them. I'm north of Milwaukee, Wisconsin.
Welcome to the group.
Darlene ;o)

"Sportinus" > wrote in message
ups.com...
Below is my attempt at the wine in Terry Gareys book (apple wine)

1/14/2007 Apple wine
Recipe The Joy of Home WineMaking by Terry Garey (pg 24)
12oz can of frozen apple juice concentrate Old Orchard
6oz of lemonade concentrate Minute Maid
30oz (3 jars) of apple blossom honey Love Creek Orchards
½ tsp pectic enzyme
½ tsp yeast neutralizer
1.100 hydrometer at 84° F SG
Wyeast Labs 4766 Cider smack pack
Topped off up to 1 gallon.
Fermented at 64.7°-65.6° F
1/25/07 1.008 hydrometer at 65° F

What should the sample taste like? It tastes a little sour/harsh with
my untrained tongue. Will it soften as it ages? How does one train
the palate (sp?) to recognize appropriate flavors? Any body in the
Chicagoland area? I'm in a western burb.