#22 – Garlic
Bottled (25) 325ml and (2) 750ml (from 3 gallons) at 17.5% on 13 July 2012. Yes, Garlic! Why? Well, we were on our way back from the 2011 Burning Man and had stopped in Yakima to pick up some fruit …
Category: Wines
Buchholz Cellars Northwest Wines
#21 – Apple
Bottled (24) 325ml and (12) 750ml (from 5 gallons) at 20.5% ABV on 12 July 2012. Revisited 2013 reserve on 7 April 2014… A little bit of sediment, but almost clear medium amber color… I get a bit of butterscotch …
#20 – Marionberry
Bottled (24) 325ml and (12) 750ml (from 5 gallons) at 17.5% ABV on 19 April 2012. Unlike the first batch, this marionberry wine fermented all the way dry, and was finished back to a not-too-sweet berry flavor before bottling. A …
#19 – Mango
Bottled (23) 325ml and (11) 750ml (from 5 gallons) at 18.25% ABV on 15 April 2012. After the high-octane results with my first mango wine were running low, I decided to try again with something a bit more refined — even …
#18 – B.R.B. (Black-/Rasp-/Blue-berry)
Bottled (24) 325ml and (12) 750ml (from 5 gallons) at 18% ABV on 31 March 2012. This co-fermented wine was a very nice surprise on several fronts. After allowing to ferment dry, I sweetened back to taste and waited about …
#17 – Kiwi
Bottled (24) 325ml (from 3 gallons) at 17.5% ABV on 10 March 2012. I had seen kiwi used as a secondary ingredient in some other fruit wines, and wondered what it’d be like on its own… I found a good …
#16 – Pear
Bottled (16) 325ml and (15) 750ml at 17% ABV on 19 February 2012. This was the final fruit brought back from Burning Man 2011. It’s completely bone-dry, which may be part of the reason behind its slightly odd (yet unmistakably …
#15 – Mr. Jones’ Mystery Plum
Bottled (16) 325ml and (7) 750ml (from 3 gallons) at 19% ABV on 11 February 2012. Whilst I was in the midst of making wine from the post-Burning Man 2011 fruit purchases, a coworker (Mr. Jones) suggested I harvest his …
#14 – Nectarine
Bottled (16) 325ml and (16) 750ml (from 5 gallons) at 19.5% ABV on 5 February 2012. This is the first wine that, after it fermented bone dry, I finished to taste — that is, about a week before bottling, I …
#13 – Dark Peach
Bottled (24) 750ml (from 5 gallons) at 17% ABV on 29 January 2012. This “Dark Peach” is not as dark (or as thick) as its dark peach predecessor — primarily because the ratio of brown-to-normal sugar was 1:1 instead of 1:0. …