My wife and I relocated from California to Alabama a couple years ago and
this is my first year making wine since leaving CA. Excited about making
wine with local fruit, I decided to make my first attempt an apple wine. I
just bottled this week and I'm quite happy with the results (thanks in part
to the great advice received from this group).

As I'm bottling this year's wine, I'm pondering what I'll try next year. I
have a few personal taste issues to deal with. First, I'm not particularly
crazy about the foxy taste of muscadine or concord grapes. Second, I don't
get too excited about wines whose primary source of sugar comes from
something other than the fruit for which it's made to taste like (i.e.
flower, herb wines). I'm looking for personal recommendations from the group
for good fruit wines. I've heard apricots and pears make good wines.

Any suggestions???

Thanks Again,
Charles

PS - Anyone interested in exchanging fruit wines? I was thinking that might
be a good way to try other fruit wine types...

"Charles Erwin" > wrote in message
. ..
> My wife and I relocated from California to Alabama a couple years ago and
> this is my first year making wine since leaving CA. Excited about making
> wine with local fruit, I decided to make my first attempt an apple wine. I
> just bottled this week and I'm quite happy with the results (thanks in
> part to the great advice received from this group).
>
> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
> have a few personal taste issues to deal with. First, I'm not particularly
> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
> get too excited about wines whose primary source of sugar comes from
> something other than the fruit for which it's made to taste like (i.e.
> flower, herb wines). I'm looking for personal recommendations from the
> group for good fruit wines. I've heard apricots and pears make good wines.
>
> Any suggestions???

How about a road trip to Virginia or Arkansas? Virginia has Chardonnay;
Arkansas has Chardonel. Both make pretty darn good wines. This is the time
of year to line up fruit for next year's crush.

Tom S
www.chateauburbank.com

Hello,
I make just fruit, veggie, and herb wines. Each year I try to make at least
one or two different wines. One also needs to allow some of these wines to
mature. So, what I thought I would like and what I do like are a bit
different than 4 years ago when I started. It also depends on one's taste
buds. My favorite frozen juice wines are apple cherry and apple. My
favorite fruit wines are strawberry, blackberry, plum, and cranberry. My
favorite veggie wine is pumpkin. I make oregano wine for just cooking with.
I have high hopes for my peach wine.
Darlene
Wisconsin

"Charles Erwin" > wrote in message
. ..
> My wife and I relocated from California to Alabama a couple years ago and
> this is my first year making wine since leaving CA. Excited about making
> wine with local fruit, I decided to make my first attempt an apple wine. I
> just bottled this week and I'm quite happy with the results (thanks in
> part to the great advice received from this group).
>
> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
> have a few personal taste issues to deal with. First, I'm not particularly
> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
> get too excited about wines whose primary source of sugar comes from
> something other than the fruit for which it's made to taste like (i.e.
> flower, herb wines). I'm looking for personal recommendations from the
> group for good fruit wines. I've heard apricots and pears make good wines.
>
> Any suggestions???
>
> Thanks Again,
> Charles
>
> PS - Anyone interested in exchanging fruit wines? I was thinking that
> might be a good way to try other fruit wine types...
>

I've had sucess with peaches; 1st batch of 50# from my own tree fermented
out nice & dry- compared to a chablis w/ peach aroma & undertones. A dossage
of domino sugar in the primary brought the alcohol level up to 14%+ . This
year's batch, 35# fresh fruit from a "new friend's" tree (we'd moved,
leaving our own tree behind, alas) and a case of frozen fruit from
Restaurant Depot plus the ubiquitous domino, and a math error is pointing
this years vintage towards 17% . All in all, the peach vino has been a crowd
pleaser.

"Charles Erwin" > wrote in message
. ..
> My wife and I relocated from California to Alabama a couple years ago and
> this is my first year making wine since leaving CA. Excited about making
> wine with local fruit, I decided to make my first attempt an apple wine. I
> just bottled this week and I'm quite happy with the results (thanks in
> part to the great advice received from this group).
>
> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
> have a few personal taste issues to deal with. First, I'm not particularly
> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
> get too excited about wines whose primary source of sugar comes from
> something other than the fruit for which it's made to taste like (i.e.
> flower, herb wines). I'm looking for personal recommendations from the
> group for good fruit wines. I've heard apricots and pears make good wines.
>
> Any suggestions???
>
> Thanks Again,
> Charles
>
> PS - Anyone interested in exchanging fruit wines? I was thinking that
> might be a good way to try other fruit wine types...
>

Does the peach wine maintain some of the peach flavor and aroma? I was
a bit surprised at how little apple character remained in my apple
wine. I mean it tastes like a nice light crisp german white but it
would surprise many that is was apple. Do you add any sugar back into
your peach wine?

Thanks,
Charles


On Fri, 30 Dec 2005 17:28:54 -0500, "bobdrob"
> wrote:

>I've had sucess with peaches; 1st batch of 50# from my own tree fermented
>out nice & dry- compared to a chablis w/ peach aroma & undertones. A dossage
>of domino sugar in the primary brought the alcohol level up to 14%+ . This
>year's batch, 35# fresh fruit from a "new friend's" tree (we'd moved,
>leaving our own tree behind, alas) and a case of frozen fruit from
>Restaurant Depot plus the ubiquitous domino, and a math error is pointing
>this years vintage towards 17% . All in all, the peach vino has been a crowd
>pleaser.
>
>"Charles Erwin" > wrote in message
...
>> My wife and I relocated from California to Alabama a couple years ago and
>> this is my first year making wine since leaving CA. Excited about making
>> wine with local fruit, I decided to make my first attempt an apple wine. I
>> just bottled this week and I'm quite happy with the results (thanks in
>> part to the great advice received from this group).
>>
>> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
>> have a few personal taste issues to deal with. First, I'm not particularly
>> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
>> get too excited about wines whose primary source of sugar comes from
>> something other than the fruit for which it's made to taste like (i.e.
>> flower, herb wines). I'm looking for personal recommendations from the
>> group for good fruit wines. I've heard apricots and pears make good wines.
>>
>> Any suggestions???
>>
>> Thanks Again,
>> Charles
>>
>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>> might be a good way to try other fruit wine types...
>>
>

I've never heard of cranberry wine before. I'll ask the same question
I asked bobdrob... do your strawberry, blackberry, plum, and/or
cranberry wines maintain the character of the fruit from which they
were made. My apple wine tastes nice but doesn't have much apple
flavor or aromas. Also, how much residual sugar do you recommend?

Thanks,
Charlie

On Thu, 29 Dec 2005 13:30:47 GMT, "Dar V" > wrote:

>Hello,
>I make just fruit, veggie, and herb wines. Each year I try to make at least
>one or two different wines. One also needs to allow some of these wines to
>mature. So, what I thought I would like and what I do like are a bit
>different than 4 years ago when I started. It also depends on one's taste
>buds. My favorite frozen juice wines are apple cherry and apple. My
>favorite fruit wines are strawberry, blackberry, plum, and cranberry. My
>favorite veggie wine is pumpkin. I make oregano wine for just cooking with.
>I have high hopes for my peach wine.
>Darlene
>Wisconsin
>
>"Charles Erwin" > wrote in message
...
>> My wife and I relocated from California to Alabama a couple years ago and
>> this is my first year making wine since leaving CA. Excited about making
>> wine with local fruit, I decided to make my first attempt an apple wine. I
>> just bottled this week and I'm quite happy with the results (thanks in
>> part to the great advice received from this group).
>>
>> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
>> have a few personal taste issues to deal with. First, I'm not particularly
>> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
>> get too excited about wines whose primary source of sugar comes from
>> something other than the fruit for which it's made to taste like (i.e.
>> flower, herb wines). I'm looking for personal recommendations from the
>> group for good fruit wines. I've heard apricots and pears make good wines.
>>
>> Any suggestions???
>>
>> Thanks Again,
>> Charles
>>
>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>> might be a good way to try other fruit wine types...
>>
>

I've never tried the Virginia Chardonnay or Arkansas Chardonel. I have
tried some Virginia reds and found them to taste somewhat sulfuric. Do
you know if that's true with the Chardonnays as well?

Thanks,
Charlie

On Thu, 29 Dec 2005 04:13:06 GMT, "Tom S" >
wrote:

>"Charles Erwin" > wrote in message
...
>> My wife and I relocated from California to Alabama a couple years ago and
>> this is my first year making wine since leaving CA. Excited about making
>> wine with local fruit, I decided to make my first attempt an apple wine. I
>> just bottled this week and I'm quite happy with the results (thanks in
>> part to the great advice received from this group).
>>
>> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
>> have a few personal taste issues to deal with. First, I'm not particularly
>> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
>> get too excited about wines whose primary source of sugar comes from
>> something other than the fruit for which it's made to taste like (i.e.
>> flower, herb wines). I'm looking for personal recommendations from the
>> group for good fruit wines. I've heard apricots and pears make good wines.
>>
>> Any suggestions???
>
>How about a road trip to Virginia or Arkansas? Virginia has Chardonnay;
>Arkansas has Chardonel. Both make pretty darn good wines. This is the time
>of year to line up fruit for next year's crush.
>
>Tom S
>www.chateauburbank.com
>

"Charles E" > wrote in message
...
> Does the peach wine maintain some of the peach flavor and aroma? I was
> a bit surprised at how little apple character remained in my apple
> wine. I mean it tastes like a nice light crisp german white but it
> would surprise many that is was apple.

This isn't the first such comment I've read on country wines. One that
sticks in my mind is hearing that onion makes a rather pleasant white wine,
and bears no resemblance to its origin.

No, I haven't verified that personally - but I'll bet someone else here can.
Frankly, I can hardly believe some of the weird stuff that people make wine
from. A few even make wine from _grapes_! :^D

Tom S
www.chateauburbank.com

"Charles E" > wrote in message
...
> I've never tried the Virginia Chardonnay or Arkansas Chardonel. I have
> tried some Virginia reds and found them to taste somewhat sulfuric. Do
> you know if that's true with the Chardonnays as well?

I'm sure it's all a matter of how good the fruit was to begin with and how
it was handled.

I first tasted Virginia Chardonnay at Dulles (airport) while I was waiting
for my (delayed) flight. They were pouring several at one of the airport
bars. A couple of them were indifferent, but the Naked Mountain barrel
fermented Chardonnay was really nice! I bought a few bottles to take back
to California with me (like we _need_ more Chardonnay in California!). :^/

My friend, Clyde Gill (who I first met online through this newsgroup), makes
a really nice barrel fermented Chardonel from fruit he buys in Arkansas. To
my taste, the fruit is very similar to Chardonnay. The heavy toast American
oak he uses bears a passing resemblance to good French oak. All in all, it
isn't either white Burgundy or California Chardonnay, but it's really nice
white wine with enough oak to please me!

I didn't mean for that to sound like an advertisement for either of these
wines. I'm merely pointing out a couple of good possibilities relating to
the topic of this thread.

Tom S
www.chateauburbank.com

it does... it's not like a "boones farm" exagerated or cartoonish aroma and
flavor and it does catch people off guard when they're told its peach, not
grape. Immediatley following is a huge gasp of recognition *of course it
is!* We haven't added a 2nd dossage of sugar yet, as we like it dry.


"Charles E" > wrote in message
...
> Does the peach wine maintain some of the peach flavor and aroma? I was
> a bit surprised at how little apple character remained in my apple
> wine. I mean it tastes like a nice light crisp german white but it
> would surprise many that is was apple. Do you add any sugar back into
> your peach wine?
>
> Thanks,
> Charles
>
>
> On Fri, 30 Dec 2005 17:28:54 -0500, "bobdrob"
> > wrote:
>
>>I've had sucess with peaches; 1st batch of 50# from my own tree fermented
>>out nice & dry- compared to a chablis w/ peach aroma & undertones. A
>>dossage
>>of domino sugar in the primary brought the alcohol level up to 14%+ . This
>>year's batch, 35# fresh fruit from a "new friend's" tree (we'd moved,
>>leaving our own tree behind, alas) and a case of frozen fruit from
>>Restaurant Depot plus the ubiquitous domino, and a math error is pointing
>>this years vintage towards 17% . All in all, the peach vino has been a
>>crowd
>>pleaser.
>>
>>"Charles Erwin" > wrote in message
t...
>>> My wife and I relocated from California to Alabama a couple years ago
>>> and
>>> this is my first year making wine since leaving CA. Excited about making
>>> wine with local fruit, I decided to make my first attempt an apple wine.
>>> I
>>> just bottled this week and I'm quite happy with the results (thanks in
>>> part to the great advice received from this group).
>>>
>>> As I'm bottling this year's wine, I'm pondering what I'll try next year.
>>> I
>>> have a few personal taste issues to deal with. First, I'm not
>>> particularly
>>> crazy about the foxy taste of muscadine or concord grapes. Second, I
>>> don't
>>> get too excited about wines whose primary source of sugar comes from
>>> something other than the fruit for which it's made to taste like (i.e.
>>> flower, herb wines). I'm looking for personal recommendations from the
>>> group for good fruit wines. I've heard apricots and pears make good
>>> wines.
>>>
>>> Any suggestions???
>>>
>>> Thanks Again,
>>> Charles
>>>
>>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>>> might be a good way to try other fruit wine types...
>>>
>>
>

say, charles, I'd swap a bottle... email me if interested regards,
bobrob


"bobdrob" > wrote in message
...
> it does... it's not like a "boones farm" exagerated or cartoonish aroma
> and flavor and it does catch people off guard when they're told its peach,
> not grape. Immediatley following is a huge gasp of recognition *of course
> it is!* We haven't added a 2nd dossage of sugar yet, as we like it dry.
>
>
> "Charles E" > wrote in message
> ...
>> Does the peach wine maintain some of the peach flavor and aroma? I was
>> a bit surprised at how little apple character remained in my apple
>> wine. I mean it tastes like a nice light crisp german white but it
>> would surprise many that is was apple. Do you add any sugar back into
>> your peach wine?
>>
>> Thanks,
>> Charles
>>
>>
>> On Fri, 30 Dec 2005 17:28:54 -0500, "bobdrob"
>> > wrote:
>>
>>>I've had sucess with peaches; 1st batch of 50# from my own tree
>>>fermented
>>>out nice & dry- compared to a chablis w/ peach aroma & undertones. A
>>>dossage
>>>of domino sugar in the primary brought the alcohol level up to 14%+ .
>>>This
>>>year's batch, 35# fresh fruit from a "new friend's" tree (we'd moved,
>>>leaving our own tree behind, alas) and a case of frozen fruit from
>>>Restaurant Depot plus the ubiquitous domino, and a math error is pointing
>>>this years vintage towards 17% . All in all, the peach vino has been a
>>>crowd
>>>pleaser.
>>>
>>>"Charles Erwin" > wrote in message
et...
>>>> My wife and I relocated from California to Alabama a couple years ago
>>>> and
>>>> this is my first year making wine since leaving CA. Excited about
>>>> making
>>>> wine with local fruit, I decided to make my first attempt an apple
>>>> wine. I
>>>> just bottled this week and I'm quite happy with the results (thanks in
>>>> part to the great advice received from this group).
>>>>
>>>> As I'm bottling this year's wine, I'm pondering what I'll try next
>>>> year. I
>>>> have a few personal taste issues to deal with. First, I'm not
>>>> particularly
>>>> crazy about the foxy taste of muscadine or concord grapes. Second, I
>>>> don't
>>>> get too excited about wines whose primary source of sugar comes from
>>>> something other than the fruit for which it's made to taste like (i.e.
>>>> flower, herb wines). I'm looking for personal recommendations from the
>>>> group for good fruit wines. I've heard apricots and pears make good
>>>> wines.
>>>>
>>>> Any suggestions???
>>>>
>>>> Thanks Again,
>>>> Charles
>>>>
>>>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>>>> might be a good way to try other fruit wine types...
>>>>
>>>
>>
>
>

Charlie,
Sometimes the wines do and sometimes they don't...I believe it also
depends on how much residual sugar you have left. Since I don't like dry
wines or really dry wines (below ending SG of 1.000), I typically
sweeten/stabilize before bottling, but I wouldn't say my wines are very
sweet - just above 1.000-1.020. I typically add 1/4 -1/2 cup of sugar per 1
gallon of wine, but that varies depending on what the wine is like. I've
found that the fruit plays a strong role in what the wine tastes like, so I
am ready to adjust how much sugar I add depending on how things turn out.
My cranberry smells and tastes like cranberry. My strawberry smells like
the fruit, but the taste isn't quite like eating strawberries. My pumpkin
wine tastes like a German Reisling wine. The blackberry and plum don't
necessarily taste exactly like the fruit, but they certainly have some
characteristics of the fruit.
Hope this helps.
Darlene


"Charles E" > wrote in message
news
> I've never heard of cranberry wine before. I'll ask the same question
> I asked bobdrob... do your strawberry, blackberry, plum, and/or
> cranberry wines maintain the character of the fruit from which they
> were made. My apple wine tastes nice but doesn't have much apple
> flavor or aromas. Also, how much residual sugar do you recommend?
>
> Thanks,
> Charlie
>
> On Thu, 29 Dec 2005 13:30:47 GMT, "Dar V" > wrote:
>
>>Hello,
>>I make just fruit, veggie, and herb wines. Each year I try to make at
>>least
>>one or two different wines. One also needs to allow some of these wines to
>>mature. So, what I thought I would like and what I do like are a bit
>>different than 4 years ago when I started. It also depends on one's taste
>>buds. My favorite frozen juice wines are apple cherry and apple. My
>>favorite fruit wines are strawberry, blackberry, plum, and cranberry. My
>>favorite veggie wine is pumpkin. I make oregano wine for just cooking
>>with.
>>I have high hopes for my peach wine.
>>Darlene
>>Wisconsin
>>
>>"Charles Erwin" > wrote in message
t...
>>> My wife and I relocated from California to Alabama a couple years ago
>>> and
>>> this is my first year making wine since leaving CA. Excited about making
>>> wine with local fruit, I decided to make my first attempt an apple wine.
>>> I
>>> just bottled this week and I'm quite happy with the results (thanks in
>>> part to the great advice received from this group).
>>>
>>> As I'm bottling this year's wine, I'm pondering what I'll try next year.
>>> I
>>> have a few personal taste issues to deal with. First, I'm not
>>> particularly
>>> crazy about the foxy taste of muscadine or concord grapes. Second, I
>>> don't
>>> get too excited about wines whose primary source of sugar comes from
>>> something other than the fruit for which it's made to taste like (i.e.
>>> flower, herb wines). I'm looking for personal recommendations from the
>>> group for good fruit wines. I've heard apricots and pears make good
>>> wines.
>>>
>>> Any suggestions???
>>>
>>> Thanks Again,
>>> Charles
>>>
>>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>>> might be a good way to try other fruit wine types...
>>>
>>
>

Maybe you would like to try some honey wine (mead)? Meads do not need to be
sweet, and they can make lovely wines with a floral nose sometimes with
hints of apricot. They also make very nice sparkling wines (using the
cheating method of just adding sugar prior to bottling into champagne
bottles). We opened a couple of bottles of my 2003 Mesquite Honey sparkling
wine on New Year's Eve, and even the skeptical seemed impressed.
Jon

"Charles Erwin" > wrote in message
. ..
> My wife and I relocated from California to Alabama a couple years ago and
> this is my first year making wine since leaving CA. Excited about making
> wine with local fruit, I decided to make my first attempt an apple wine. I
> just bottled this week and I'm quite happy with the results (thanks in
> part to the great advice received from this group).
>
> As I'm bottling this year's wine, I'm pondering what I'll try next year. I
> have a few personal taste issues to deal with. First, I'm not particularly
> crazy about the foxy taste of muscadine or concord grapes. Second, I don't
> get too excited about wines whose primary source of sugar comes from
> something other than the fruit for which it's made to taste like (i.e.
> flower, herb wines). I'm looking for personal recommendations from the
> group for good fruit wines. I've heard apricots and pears make good wines.
>
> Any suggestions???
>
> Thanks Again,
> Charles
>
> PS - Anyone interested in exchanging fruit wines? I was thinking that
> might be a good way to try other fruit wine types...
>

That's encouraging! Do you know if your friend would be willing to
share his Arkansas Chardonel source?

On Mon, 02 Jan 2006 07:10:05 GMT, "Tom S" >
wrote:

>"Charles E" > wrote in message
.. .
>> I've never tried the Virginia Chardonnay or Arkansas Chardonel. I have
>> tried some Virginia reds and found them to taste somewhat sulfuric. Do
>> you know if that's true with the Chardonnays as well?
>
>I'm sure it's all a matter of how good the fruit was to begin with and how
>it was handled.
>
>I first tasted Virginia Chardonnay at Dulles (airport) while I was waiting
>for my (delayed) flight. They were pouring several at one of the airport
>bars. A couple of them were indifferent, but the Naked Mountain barrel
>fermented Chardonnay was really nice! I bought a few bottles to take back
>to California with me (like we _need_ more Chardonnay in California!). :^/
>
>My friend, Clyde Gill (who I first met online through this newsgroup), makes
>a really nice barrel fermented Chardonel from fruit he buys in Arkansas. To
>my taste, the fruit is very similar to Chardonnay. The heavy toast American
>oak he uses bears a passing resemblance to good French oak. All in all, it
>isn't either white Burgundy or California Chardonnay, but it's really nice
>white wine with enough oak to please me!
>
>I didn't mean for that to sound like an advertisement for either of these
>wines. I'm merely pointing out a couple of good possibilities relating to
>the topic of this thread.
>
>Tom S
>www.chateauburbank.com
>

That's very interesting about the pumpkin wine! I would have never
thought pumpkin would make a good wine. Do you have a good recipe? I
might like to try that one! Thanks again for the info.

Take Care,
Charlie

On Mon, 02 Jan 2006 23:00:52 GMT, "Dar V" > wrote:

>Charlie,
> Sometimes the wines do and sometimes they don't...I believe it also
>depends on how much residual sugar you have left. Since I don't like dry
>wines or really dry wines (below ending SG of 1.000), I typically
>sweeten/stabilize before bottling, but I wouldn't say my wines are very
>sweet - just above 1.000-1.020. I typically add 1/4 -1/2 cup of sugar per 1
>gallon of wine, but that varies depending on what the wine is like. I've
>found that the fruit plays a strong role in what the wine tastes like, so I
>am ready to adjust how much sugar I add depending on how things turn out.
> My cranberry smells and tastes like cranberry. My strawberry smells like
>the fruit, but the taste isn't quite like eating strawberries. My pumpkin
>wine tastes like a German Reisling wine. The blackberry and plum don't
>necessarily taste exactly like the fruit, but they certainly have some
>characteristics of the fruit.
>Hope this helps.
>Darlene
>
>
>"Charles E" > wrote in message
>news
>> I've never heard of cranberry wine before. I'll ask the same question
>> I asked bobdrob... do your strawberry, blackberry, plum, and/or
>> cranberry wines maintain the character of the fruit from which they
>> were made. My apple wine tastes nice but doesn't have much apple
>> flavor or aromas. Also, how much residual sugar do you recommend?
>>
>> Thanks,
>> Charlie
>>
>> On Thu, 29 Dec 2005 13:30:47 GMT, "Dar V" > wrote:
>>
>>>Hello,
>>>I make just fruit, veggie, and herb wines. Each year I try to make at
>>>least
>>>one or two different wines. One also needs to allow some of these wines to
>>>mature. So, what I thought I would like and what I do like are a bit
>>>different than 4 years ago when I started. It also depends on one's taste
>>>buds. My favorite frozen juice wines are apple cherry and apple. My
>>>favorite fruit wines are strawberry, blackberry, plum, and cranberry. My
>>>favorite veggie wine is pumpkin. I make oregano wine for just cooking
>>>with.
>>>I have high hopes for my peach wine.
>>>Darlene
>>>Wisconsin
>>>
>>>"Charles Erwin" > wrote in message
et...
>>>> My wife and I relocated from California to Alabama a couple years ago
>>>> and
>>>> this is my first year making wine since leaving CA. Excited about making
>>>> wine with local fruit, I decided to make my first attempt an apple wine.
>>>> I
>>>> just bottled this week and I'm quite happy with the results (thanks in
>>>> part to the great advice received from this group).
>>>>
>>>> As I'm bottling this year's wine, I'm pondering what I'll try next year.
>>>> I
>>>> have a few personal taste issues to deal with. First, I'm not
>>>> particularly
>>>> crazy about the foxy taste of muscadine or concord grapes. Second, I
>>>> don't
>>>> get too excited about wines whose primary source of sugar comes from
>>>> something other than the fruit for which it's made to taste like (i.e.
>>>> flower, herb wines). I'm looking for personal recommendations from the
>>>> group for good fruit wines. I've heard apricots and pears make good
>>>> wines.
>>>>
>>>> Any suggestions???
>>>>
>>>> Thanks Again,
>>>> Charles
>>>>
>>>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>>>> might be a good way to try other fruit wine types...
>>>>
>>>
>>
>

I'm glad you said that. I was thinking "Boone's Farm" in the back of
my head. Who knows what they put in that stuff! Sounds like you have a
nice product. Would you be interested in trading a bottle of your
peach for a bottle of my apple?


On Mon, 2 Jan 2006 10:06:55 -0500, "bobdrob"
> wrote:

>it does... it's not like a "boones farm" exagerated or cartoonish aroma and
>flavor and it does catch people off guard when they're told its peach, not
>grape. Immediatley following is a huge gasp of recognition *of course it
>is!* We haven't added a 2nd dossage of sugar yet, as we like it dry.
>
>
>"Charles E" > wrote in message
.. .
>> Does the peach wine maintain some of the peach flavor and aroma? I was
>> a bit surprised at how little apple character remained in my apple
>> wine. I mean it tastes like a nice light crisp german white but it
>> would surprise many that is was apple. Do you add any sugar back into
>> your peach wine?
>>
>> Thanks,
>> Charles
>>
>>
>> On Fri, 30 Dec 2005 17:28:54 -0500, "bobdrob"
>> > wrote:
>>
>>>I've had sucess with peaches; 1st batch of 50# from my own tree fermented
>>>out nice & dry- compared to a chablis w/ peach aroma & undertones. A
>>>dossage
>>>of domino sugar in the primary brought the alcohol level up to 14%+ . This
>>>year's batch, 35# fresh fruit from a "new friend's" tree (we'd moved,
>>>leaving our own tree behind, alas) and a case of frozen fruit from
>>>Restaurant Depot plus the ubiquitous domino, and a math error is pointing
>>>this years vintage towards 17% . All in all, the peach vino has been a
>>>crowd
>>>pleaser.
>>>
>>>"Charles Erwin" > wrote in message
et...
>>>> My wife and I relocated from California to Alabama a couple years ago
>>>> and
>>>> this is my first year making wine since leaving CA. Excited about making
>>>> wine with local fruit, I decided to make my first attempt an apple wine.
>>>> I
>>>> just bottled this week and I'm quite happy with the results (thanks in
>>>> part to the great advice received from this group).
>>>>
>>>> As I'm bottling this year's wine, I'm pondering what I'll try next year.
>>>> I
>>>> have a few personal taste issues to deal with. First, I'm not
>>>> particularly
>>>> crazy about the foxy taste of muscadine or concord grapes. Second, I
>>>> don't
>>>> get too excited about wines whose primary source of sugar comes from
>>>> something other than the fruit for which it's made to taste like (i.e.
>>>> flower, herb wines). I'm looking for personal recommendations from the
>>>> group for good fruit wines. I've heard apricots and pears make good
>>>> wines.
>>>>
>>>> Any suggestions???
>>>>
>>>> Thanks Again,
>>>> Charles
>>>>
>>>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>>>> might be a good way to try other fruit wine types...
>>>>
>>>
>>
>

Oops! I should have read your previous post before sending my last
response. A trade would be great! I assume your email address below is
correct. If you don't receive a personal email from me tonight, please
send me an email to but remove the numbers "6"
and "3" from my email address (I hate spam).

Take Care,
Charlie

On Mon, 2 Jan 2006 13:53:36 -0500, "bobdrob"
> wrote:

"Charles E" > wrote in message
...
> That's encouraging! Do you know if your friend would be willing to
> share his Arkansas Chardonel source?

I have no idea. Why don't you ask him? Clyde at Peaceful Bend Vineyards,
Steelville, MO.

Tom S
www.chateauburbank.com

Hi Darlene. Would you be interested in trading a bottle of your
pumpkin wine for a bottle of my apple wine? If so, please send me your
mailing address to . Just remove all the numbers
from this email address (anti-spam measure).

Take Care,
Charlie

On Mon, 02 Jan 2006 23:00:52 GMT, "Dar V" > wrote:

>Charlie,
> Sometimes the wines do and sometimes they don't...I believe it also
>depends on how much residual sugar you have left. Since I don't like dry
>wines or really dry wines (below ending SG of 1.000), I typically
>sweeten/stabilize before bottling, but I wouldn't say my wines are very
>sweet - just above 1.000-1.020. I typically add 1/4 -1/2 cup of sugar per 1
>gallon of wine, but that varies depending on what the wine is like. I've
>found that the fruit plays a strong role in what the wine tastes like, so I
>am ready to adjust how much sugar I add depending on how things turn out.
> My cranberry smells and tastes like cranberry. My strawberry smells like
>the fruit, but the taste isn't quite like eating strawberries. My pumpkin
>wine tastes like a German Reisling wine. The blackberry and plum don't
>necessarily taste exactly like the fruit, but they certainly have some
>characteristics of the fruit.
>Hope this helps.
>Darlene
>
>
>"Charles E" > wrote in message
>news
>> I've never heard of cranberry wine before. I'll ask the same question
>> I asked bobdrob... do your strawberry, blackberry, plum, and/or
>> cranberry wines maintain the character of the fruit from which they
>> were made. My apple wine tastes nice but doesn't have much apple
>> flavor or aromas. Also, how much residual sugar do you recommend?
>>
>> Thanks,
>> Charlie
>>
>> On Thu, 29 Dec 2005 13:30:47 GMT, "Dar V" > wrote:
>>
>>>Hello,
>>>I make just fruit, veggie, and herb wines. Each year I try to make at
>>>least
>>>one or two different wines. One also needs to allow some of these wines to
>>>mature. So, what I thought I would like and what I do like are a bit
>>>different than 4 years ago when I started. It also depends on one's taste
>>>buds. My favorite frozen juice wines are apple cherry and apple. My
>>>favorite fruit wines are strawberry, blackberry, plum, and cranberry. My
>>>favorite veggie wine is pumpkin. I make oregano wine for just cooking
>>>with.
>>>I have high hopes for my peach wine.
>>>Darlene
>>>Wisconsin
>>>
>>>"Charles Erwin" > wrote in message
et...
>>>> My wife and I relocated from California to Alabama a couple years ago
>>>> and
>>>> this is my first year making wine since leaving CA. Excited about making
>>>> wine with local fruit, I decided to make my first attempt an apple wine.
>>>> I
>>>> just bottled this week and I'm quite happy with the results (thanks in
>>>> part to the great advice received from this group).
>>>>
>>>> As I'm bottling this year's wine, I'm pondering what I'll try next year.
>>>> I
>>>> have a few personal taste issues to deal with. First, I'm not
>>>> particularly
>>>> crazy about the foxy taste of muscadine or concord grapes. Second, I
>>>> don't
>>>> get too excited about wines whose primary source of sugar comes from
>>>> something other than the fruit for which it's made to taste like (i.e.
>>>> flower, herb wines). I'm looking for personal recommendations from the
>>>> group for good fruit wines. I've heard apricots and pears make good
>>>> wines.
>>>>
>>>> Any suggestions???
>>>>
>>>> Thanks Again,
>>>> Charles
>>>>
>>>> PS - Anyone interested in exchanging fruit wines? I was thinking that
>>>> might be a good way to try other fruit wine types...
>>>>
>>>
>>
>