I had been considering getting into wine making for a while. Then a string of events finally lead to me giving it a try. First, Janene and Andy started beer. Then Heather mentioned something about making wine so I started doing some more serious research. Finally Matt and I talked about it extensively one night at the Cabin. Since I for some reason remember the conversation this web page (and the wines) exist. Here you will find the stories of the wines I have made. If you have had the opportunity to taste any of these wines and have comments please feel free to email your comments to wine@copi.org. I may even put the information up for others to read.

The wine was allowed to bulk age for a long time before bottling. It has an interesting taste. Somewhat fruity but it doesn't linger. Remains to be seen what comes of it.

Having found a reliable local supplier of juice I am back to using fresh juice. Sugar was added to increase the initial gravity. Even so, it is still rather low. It appears that the wine had been fermenting so the extra sugar will make a very potent wine.

Pyment is a mixture of honey and grape juice. It blends the original fermented beverage (mead) with its replacement (wine).

A traditional dry mead made from wild honey.

A traditional dry mead made from Keith's honey attempting to be more like a wine.

A mostly traditional dry mead made from Keith's honey. Some citric acid was added to give it a more refreshing taste.

A first attempt at making a metheglyn, that is, mixing spices with the honey.

Andy's first attempt at making mead.

Another melomel, this one a mix of two different berries.