Yeast Rules

[Spicoli]

I can't believe it. I think I'm going nuts with the fermenting business this past week. I started a Cru Pinot Noir last week, a tangerine fruit wine Friday, An ESB on Saturday and a tangerine spiced mead yesterday. After the boss man gave me that wine shop gift certificate I have jumped into this wine thing. I had no idea that you could ferment so many things. I plan to fill all carboys within the next 2 weeks. By the end of summer I will be swimming in fruit wine. I'm already reserving flower beds for berry bushes. The pomegranites will not be wasted any longer. I owe it all to the yeasties. YAAAAAAA!!!!:D

[De Hooter]

What about pricly pear wine?

What about a hard lemonade or other citrus beverage? Though I am uncertain about the survivability of our little monocellular buddies in that environment. However, a hard citrusade would be mighty refreshing during carbeque season in the valley.

[Cimarronin]

It would be interesting to know what what spices you have matched with the tangerines?