At the end of August my grape vines were exploding and I could only eat the grapes so fast. Then I realized that the sugar content was well above 15%, the grapes were just starting to turn that sunshine yellow, and the bloom (the white powdery stuff on the skin of the grape) was even across the surface. So... I took a spare 10lbs of grapes (yes... the vines grew near 40lbs this year x.x;) crushed them up and bottled the juice...

Three months, two bottles, and warm weather later I have this! I don't have an airlock for my bottles so it has a bit of an effervescents to it. The reason why it is cloudy is because this is a natural wine. I did not add yeast to the juice. I thought about filtering it, but then I thought "Why?" the hazyness is the flavor (literally) of home out doors. :3

Flavor wise, its pretty damn good. It tastes like a moscato without that citrus flavor. It has a bit more of a sour note while still being woody and fruity.

Anyway, its really good for a first try. And I think its currently right around 26proof. It will likely get stronger as it sits on the shelf, but i can't imagine it getting any higher than 30proof.