I have made wine before. Never a fully finished wine though. Just a primary & anaerobic ferment, then a siphon down of everything but the sediment and yeast, but never racked it. Good stuff, but not clear, and not strong at all. Made cider that way too. It’s quite easy and very inexpensive.
I’m going to evap down maple sap this weekend and make syrup. I’m thinking about stopping some sap at the right sugar levels (not as concentrated as syrup) for fermenting. I’ve never had maple wine before. Never really even heard of it as being possible until I googled it. Apparently it’s supposed to be very good. I will follow up in a few months when it’s done.
Umm. Real Maple Syrup. Will bring the waffles!
Remembering childhood and eating breakfast at my grandmother’s. She would have Log Cabin Syrup on the table. It was actually packaged in a metal log cabin tin, the spout in the chimney. That was once the best stuff around. Just poured on bread it could make a meal.
Alas, Log Cabin took the short path like so many others and all that is seen now is a poor facsimile.
Hubby has attempted to make wine several times. He’s yet to perfect the method or taste desired; but he keeps trying. Do you use fruit juice other than grape? Remembering the old movie “Arsenic and Old Lace” - Elderberry wine was the favored flavor. During my teen years, it was Strawberry wine, or Ripple :-). These days Black Cherry wine would definitely the first find find a way to these taste buds.
Z3n, do hope you visit frequently and here to help when the wine making season starts. There will surely be a good many questions which you might be able to answer (your method, recipe?, etc.)