My wife and I started making wine kits about 10 years ago. Since then many others have wanted to try their hand at it, and things have kind of mushroomed! There are now 10 different “wineries” in production throughout the year in our basement. Of course the sampling and comparing and sharing among friends is the greatest part, but the wine is the thing that brings us all together. None of us can drink commercial wine anymore so there is always something new fermenting. You can get a feel for the action in the picture of our counter. I even had to make another wine rack to handle some of the aging process. Nothing better than good friends and good wine during a cold northern winter!
Name: Mike Fratzke
State: Minnesota

During my formative college years I ended up exploring many upstate New York roads. Many of those roads bypassed vineyards that magically seeped into my subconscious. Twenty years later I planted 150 Cabernet Sauvignon, Cabernet Franc and Chambourcin vines. I have 5 other varities and I consider myself an experimental farmer. I thought I would sell the grapes until I realized I needed to be much bigger to make that a reality. So for the past 8 years I’ve had friends come over and we hand pick and stomp the grapes the old fashioned way. Every October for 3 weeks I get friends from all walks of life and watch them smile as they therapeutically crush the grapes with their feet. Thank you Adventures in Homebrewing for providing me yeast, oak chips, storing tanks and many other necessities to makes my dreams a realty. You allow me and my friends to share a drink and smile every October.
Name: Steve Rincavage
State: Maryland

I’ve been making wine for 2 yrs now. I’m very health wise, that’s why I decided to make my own wine, as I like to know what’s in it. After lots of reading I started with a Grape wine, that was perfect! Then I made another Grape Rose’. Again, very good! Now I’ve planted more grape vines, and since have made 11 batches so far to date. I’m just loving every day of it. As well as my family and friends that love to sample.
Name: Carol Kufahl
State: Michigan

We fell in love with wine making when we spent time visiting the vineyards in Napa and Sonoma Valley when we lived in Oregon. This lead to home wine-making for family and friends for several years. After we moved to Texas we then decided to grow grapes on a few acres at our home. After about 5 years of hard work, we are now a bonded winery about ready to open to the public. We have about 5 acres planted and have built a small tasting room/winery, and will be open on the weekends!!
Name: Rick & Patty Wendt
State: Texas

My favorite wines to make are fruit wines. these include blueberry, blackberry, blackraspberry, strawberry, sour cherry, apple, dandelion, & mead. What makes mine setup unique is the fermenter. It is made from a old commercial stripped refridgerator, a 75 watt bulb and a thermostat. With the door closed it will keep the wine fermenting at a constant temperature. I have mine set so the fermentation is between 70 & 74 degrees. It uses very little electricity and I don’t have to worry about room temperature.
Name: Chuck Lewis
State: Ohio

Distanced from the days of fruit crushing with our feet, our wine group processes 3000 lbs of grapes with our new destemming crusher. Supporting our crusher are large food grade fermentation tubs, variable volume stainless steel tanks and gravity fed bottle fillers. The whole operation is housed in a prefab garage which has been dedicated as our wine room.
www.sharkriverwines.com
Name: Anthony V. Palmiotto
State: New Jersey

I’ve been making wine for almost 10 years now, I was taught by my friends father Chuck who has been making wine forever. Each year we compare wines and argue which is the best and which year gave us the best wines and blends, Most years weather permitting I crush the grapes and do the first fermentation in my garage then its to the basement for about 12 weeks before bottling. Our claim to fame is we tell everyone we make wine the same way the Greeks and Romans did, crush the grapes ferment the juice then drink the wine !! I’ve taken it to the next level by labeling and waxing the tops The Labels are my daughters, who is a graphic artist, design. The label uses my home shadowed behind ” Casa Mia” , My House, and has all the information about the wine,ie Year, type PH, Alcohol content. I can go on and on for hours… But I assure you my wine is the best you’ll ever taste..
P.S. The second photo is a tool I made called the devils tongue It’s an oak stick that I use to stir the must during the first fermentation. It gets it’s obvious name from the shape and the color of the used end.
Tom
Name: Tom Fisichella
State: NJ

We have been making wine in Macedonia, Ohio since 1980. The grapes come from our yard. We have 21 vines which are over 30 years old, concord, niagra, and cayuga grapes.
Quality of juice varies from year to year depending on the weather. Northeast Ohio isn’t the best area for producing quality grapes but we have had some excellent years, late 1990’s and 2008 were good years.
It has been a family project going back 3 generations.
Enjoy your newsletter and the information it provides.
Name: Gordon Kimberly
State: Ohio

My winemaking operation is very simple. I buy the juice from a local winery. Since my extra bedroom stays about 60 degrees a few months out of the year (if i don’t turn on the furnace), I’m able to ferment my wine, and also cure my sopressata sausage.
Name: Tony Parise
State: californnia

My best friend Crystal just came back from working in the Middle East for two years as a transporter for military bases. To celebrate her homecoming I made the Cranberry Chianti that I purchased from your website. I called it soul sisters Cranberry Chianti and gave her half of the wine that I made. It is the best smooth delicious wine. We have shared our wine with so many friends. Sharing is what it is all about! I commemorated the best wine for the best friend who is safely home.
Name: Mary Ann Mastnick
State: Ohio