UPDATED: March 21st 2012
This new site shall be a long way from my old site back in 2001 which ended with its domain in 2007. It was called "Wine3" which became quite more popular than I ever anticipated. I was getting e-mails from common college kids to army/navy officers on duty! Some of you may actually remember my site and luckily if you haven't, you can see it either way. [HERE] Wine3 Archived Site [HERE]
My whole motive is to hopefully make the art of wine making easy for everyone to understand. I started very young and had much respect for the fermented brew. There is something awesome about taking everyday items such as fruit, sugar & yeast. Taking a container to clean it and making a Airlock. (Which is a gas-tight one-way valve designed to let the carbon dioxide out while keeping ANYTHING from coming back in.) Picking a Cooking Spot (Place to Ferment Your Brew) where is warm and private. Taking time to execute your recipe into the bucket. Add Water to your Airlock device to patiently wait until Co2 flows later the next day. Days later its ready for pouring batch into filtering or to consumption.
I love how the character of the batch goes from nasty rotting fruits and yeast to a nice, sterile semi-potent alcohol drink.To me I LOVE using Mandarins more than any other fruit for two main reasons. One being its great flavor! Secondly is its extreme Hot Burning Potency along with it's quick fermentation period.