After a couple those Beavertown’s you’ll be winning Saturday night’s most pissed 
Errr, cough cough, introducing @vacdac ?
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True - he’s probably just having his breakfast just now 
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True, true. Respect.
Another please barkeep.
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Where to begin…… welll, it’s a LOT. This wine in spite of 9 years old is incredibly fresh. Bright acidity, grippy tannins and huge amounts of bright fruit character. It almost tastes flavoured, the concentration and intensity is quite something.
On the nose, spices, fruits, oak. Yes some notes say things like prunes and blackberries etc, and while I’m sure you could read it that way, all I kept getting was orange zest and boozy raisins, it smelled like home made mince pies. Zesty, fruity, sharp, boozy and intense. Very rich.
That acidity carries into the palate, as do the strong but fairly smooth tannins. In reality, this wants another 5-10 years before all this stuff will settle down.
Very juicy, acidity, power, intensity are all very intoxicating, but not subtle. Clearly a very high quality wine, that has the promise to be better with time.
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I’m not sure if there is a home brewing thread so this can go here.
2 gallons of freshly pressed apple juice ready for cider yeast to go in. This was very successful last year making some of the nicest cider I’ve ever had.
As is, it should make a cider of about 7% abv (the og before fermentation is 1052)
Tempted to try adding enough sugar (probably demerara) to one of them to take the final abv up to more like 9%
The cider yeast I have can supposedly withstand an abv up to 15% but, small steps!
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I do like those wines , are they still producing ?
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Very much so, though I understand the father of the family passed away and the sons have taken over, so I’ve no idea what that will mean for newer vintages in terms of quality.
