Did I tell you I got 7 gallons of Syrah going too ?.....................I racked it for the 2nd time (and added clarifers) yesterday......after a few days to settle, we'll bottle it & age it in my Dad's basement...so far it is really yummy...I have not briz scaled it since fermentation so not sure what the ABV is yet.....probably pretty high.............in most ALL commercial wines, they have to add water to the final product to lower the ABV to a "reasonable amount"......not me.............Lots of good stuff there

Next year I am making pear wine again !
I made pear wine in California (lotsa pears there) and used Champagne yeast, and it was so delish!!! It was dry and not too sweet, in fact, it was so much like champagne you'd be hard to tell the different, no 2nd fermentation but it did have a bit of fizz...VERY very good !
Katie (TotalColour) is in FL now & she says she is making wine with what she has, that being pineapples !
She is sending me some & I am sending her some of my boring Syrah...LOL
Pineapple wine...sounds great !
