Summer wines brewing now

[Mikewood]

I have been making a batch of mead (honey wine) for a week
Now. The batch was made with 10lbs of honey, white labs California yeast, nutrient, and water to make 5 gal. It should make up to be a semi dry white wine with just a touch of sweetness. In a week I will rack it to the secondary and in five clarify and bottle. All just in time for the Texas Ren Fest.

[Gryphon noir]

At present, I don't have quite enough room to brew at home, so I make wine at the local wine shop, which is almost as good. I have a carboy of what used to be known as Chateau neuf du Pape, which will be bottled around the middle of September. Although it is from a kit, it is a top-of-the-line all juice, no concentrate limited run organic product. I have added black currents from our garden (something I have done in the past) and doubled the oak.

I would really like to try making mead some day, now that I have access to real honey. Real, that is, as opposed to the honey + high fructose corn syrup that is dumped on the North American market by China.:crap:

[Mikewood]

Mead is very simple to make and can be made successfully in as small as 1 gallon batches. The yeast can be reused and your must boil can be done on the stove top. If you have three square feet of free counter space you have enough room for three single gal jugs.

It's a great starter wine but it sounds like you are already on your way.

[piperdbh]

Are whinberries what we in the US call huckleberries? Sort of like blueberries, but smaller, with a more concentrated flavor and grows wild?

[Gryphon57]

From what I could find in a quick search and a talk with a friend and lanscaper, they are very close cousins. Closer to each other than to domestic blueberries. Recipes should be almost identical.