This is too easy

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