Any Hillbilly Winemakers Here?

[blissful]

The first time my 20ish-30ish year old son was helping me with a 5 gallon pail of vinegar. I needed to strain out the fruit about a week or two after starting the fermentation. It smelled like wine. My gal friend, she referred to it as 'prison wine'. I told my son. He said, 'so this is what prison wine is'? I said, "yes, when I was in prison this is how we did it". He just looked at me like he never met me before! (of course I've not been in prison, don't take offense, I'm not well traveled)

I might need to make a small batch of mead, just to TRY. In January probably.

 

[taxlady]

The first time my 20ish-30ish year old son was helping me with a 5 gallon pail of vinegar. I needed to strain out the fruit about a week or two after starting the fermentation. It smelled like wine. My gal friend, she referred to it as 'prison wine'. I told my son. He said, 'so this is what prison wine is'? I said, "yes, when I was in prison this is how we did it". He just looked at me like he never met me before! (of course I've not been in prison, don't take offense, I'm not well traveled)

I might need to make a small batch of mead, just to TRY. In January probably.

If you have a link for making mead, I would love to see it.

 

[blissful]

If you have a link for making mead, I would love to see it.

I don't have a link for mead. I'll be figuring it out in january with the fermentation class.

 

[onedaychef]

If you have a link for making mead, I would love to see it.

I don't have a link for mead. I'll be figuring it out in january with the fermentation class.

My 'standard' base for making mead is one part honey to two parts water, which will give a max alcohol strength of approx 12% abv.

 

[skilletlicker]

I never tasted mead and don't know anything about making it. No reason to doubt Onedaychef.
Just wow! That sure seems like a lot of honey.

 

[Kathleen]

I'm thinking, hoping, that even at that scale, the finished product doesn't have to suck.

I always have to make things on a smaller scale than most. I strive to reduce suckage.

 

[skilletlicker]

Fermentation began 11 days ago. Bubbles have stopped. Wine has mostly clarified. Very little sediment at the bottom.

I'm no connoisseur, but it tastes pretty darn good to me. Very dry. Alcohol by volume is 12.2%.

I'm calling it a success.

 

[taxlady]

Fermentation began 11 days ago. Bubbles have stopped. Wine has mostly clarified. Very little sediment at the bottom.

I'm no connoisseur, but it tastes pretty darn good to me. Very dry. Alcohol by volume is 12.2%.

I'm calling it a success.