Who you callin' a corksoaker?

Well, I guess I am.

Mrs. TBF and I just finished sliding the corks into six bottles of vino.

Her mom and dad brought us enough muscadines to make about two gallons of wine, and it's not bad. We're finishing off the overflow bottle, now. It's a little cloudy, but from what I read that's a characteristic of homemade wines that aren't racked and finished with chemicals.

I remember, vividly, my country-as-a-stick grandfather making peach wine in a churn when I was a kid. He'd let me sneak a sip or two when he stirred (and that part was the most fun of the entire process). Clearly I'm breaking Alabama law and should be punished accordingly, but that's a risk I'm willing to take.

Any other homebrewers out there? Tips?

 

Icehole

 

Chill it? Yeah, before we drink it.

 

You made muscadine homemade wine? Can you also run a trotline?

If so, then a country boy can survive.

 

No, not much of a trotline runner or buck skinner.

 

Can I still not call you Bochephus and instead call you hillbilly?

 

No hills here.

 

The first time I had homemade wine, I was 16. A friend and I snuck it from her parents' cabinet. It was really good and went down so easily.

....And I come from where the country folks can get by.

 

It's really sweet. Almost too sweet. Good, though.

 

Just remember, the interest is up and the stock market's down, but you only get mugged if you go downtown.

 

My friend's half-brother made some dark red wine back when we were teen-agers. Tasted worse than Mad Dog

 

This actually isn't bad. If it isn't too sweet. I think it'll be pretty good once it's chilled.