I don't care how it tastes.

I want some:

https://www.yahoo.com/food/this-guy-put-an-entire-winery-in-his-500-square-123460411841.html

Seriously, how cool is that

Interesting! I have an 1,800 sq. ft. house with a leaky, stone basement and have been making wine since 1976. I usually make 2 or 3 different reds and 4-6 different whites, which will total 80-150 gallons per year. However, I only use locally grown grapes. My original goal was to make wines as good as those I can buy in a wine store and I think I have succeeded on occasion. I always try to promote home wine making, especially to wine geeks, as I believe that by obtaining the skills to make wine, one can better appreciate what the commercial wineries do.

Interesting! I have an 1,800 sq. ft. house with a leaky, stone basement and have been making wine since 1976. I usually make 2 or 3 different reds and 4-6 different whites, which will total 80-150 gallons per year. However, I only use locally grown grapes. My original goal was to make wines as good as those I can buy in a wine store and I think I have succeeded on occasion. I always try to promote home wine making, especially to wine geeks, as I believe that by obtaining the skills to make wine, one can better appreciate what the commercial wineries do.

That's all incredibly awesome too!

850 square feet here, the leaky basement is the same size. I make about 30 gallons of Rhone blends from "local" (various northern CA) sites.

http://www.sonic.net/~ernie/cave/

(please don't share the URL off-site since I probably don't have the bandwidth to handle the traffic)

I don't make the zinfandel anymore, and the Contra Costa grapes came from Rosenblum, back when they offered their excellent grapes to "homies". Syrah comes from a great Amador vineyard, mourvedre from Lodi, petite sirah from Clarkesville, and grenache from various places.

Looks familiar, Ernie!