Grapes of Wrath - Who's Making Wine?
- Thread starter Oskaar
- Start date
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This year, again, I didn't get a pre-order in in time and missed out on the cab-franc, so I'll have to see what Stomp Them Grapes has extra of before I can tell you. :BangHead:
I started making mead and then switched to wine. It's cheaper but harder to get a balanced flavor. I have a cherry wine going that is in the clearing-aging stage. I make wine to figure out how the fruit tastes fermented with sugar then make a mead later if I like what I taste. I cannot stand just grape wine. YUUUCCKKK! :icon_puke_r:
I have tried many different kinds of grape wine and still the yuck comes out. JMO
I have tried many different kinds of grape wine and still the yuck comes out. JMO
Muscadine Wine. Mine are about ripe. I'll make 5 gallons. I should have said Suppernong. :icon_scratch: My bad....
A scuppernong is a large type of muscadine, a type of grape native to the southeastern United States. It usually has a greenish or bronze color, and is similar in appearance and texture to a white grape, but rounder and about 50% larger.
A scuppernong is a large type of muscadine, a type of grape native to the southeastern United States. It usually has a greenish or bronze color, and is similar in appearance and texture to a white grape, but rounder and about 50% larger.
I've got about 350 lb. of Zinfandel coming in from Brutocao in Mendocino. My LHBS gets a good amount of these, so the price isn't too bad for the East Coast.
I can't wait!
I can't wait!
I just made 15 gal of pear wine split up into 5 gal batches and I used 3 different yeast strains 5W83, EC-1118, and Cote des Blanc. I also have 6 gal of Pinot Noir that is aging on Palo Santo wood, it added a nice spicy character to it and I made 5 gal of cantelope wine.
Cheers,
Jon
Cheers,
Jon
Where did you get the Palo Santo Wood? My only experience with it is from drinking Dogfish Head's Palo Santo Marron, but I would love to see what it does in a mead.
JB175 said:
I work at Dogfish Head as a brewer. The palo santo added a very unique spiciness to the wine , I haven't tried it in a mead yet. If I do it will be a sweet sack style mead I think in a dry mead the woods intense flavor and aroma would be too much.
Cheers,
Jon
Oskaar said:
Now why doesn't the Zin surprise me? Those grapes should make an outstanding wine but isn't it a little early to be seeing 26 brix? Happy winemaking!
Nah, most of the other grapes are picked already. Just about all the Syrah, Petite Sirah, Cab, Merlot, Tempranillo, Nebbiolo and other Reds are done, picked and in secondary. This is a west-slope vineyard so they mature a little later than the others, but we'll more than likely be crushing this week or weekend. It would have been sooner, but the temperature cooled down with a little more fog up there and the grapes rolled back a couple brix which happens. That's fine with me, I like when we get a little stress because it helps to concentrate the berry intensity. This is the biggest batch I've done in a long time and I'm really looking forward to it.
cheers,
Oskaar
cheers,
Oskaar
5 Gallons of pinot Noir aging right now. Just bought a can of grapes from suncal vinyards and followed their directions. Will be bottling it in another 3 weeks
http://www.eckraus.com/WINEMAKING/I...ates/SunCal_46_fl._oz._Cans/Page_1/SC108.html
http://www.eckraus.com/WINEMAKING/I...ates/SunCal_46_fl._oz._Cans/Page_1/SC108.html
My wife bought me a Mosti Mondiale 23L AllJuice Riesling for an early Christmas gift .... I have yet to receive it, but it will be my first wine - I'll probably make it this coming weekend.
- GL63
- GL63
We've been there! Haven't been in awhile though, I'll have to try their Zin next time I'm up there. I'm super jealous of you guys with your grape connections and/or family vineyards.
I'm hoping to make it there myself next time I'm in CA. Brutocao sends grapes to Chicago and a couple of East Coast locations. Not many good grape options out this way so we're happy to get good ones when we can!
I also sprung for some Cab Sauv from these guys and have been pretty happy so far with the results - As a bonus, I used both the Cab and Zin skins post-press to do some second run pyments!
Wine for this year...
Did 12 gallons of Peach in August,
Grape wine for the season:
300 lbs Cabernet Sauv., 150lbs Merlot, 75lbs Petite Verdot for Brian's Barrel Blend this year (all from Napa).
300 lbs Cabernet Sauv from a Yountville Vineyard, For a single source Cab,
150lbs Chardonnay from Suisun Valley
That should be it for wine this year.
Did 12 gallons of Peach in August,
Grape wine for the season:
300 lbs Cabernet Sauv., 150lbs Merlot, 75lbs Petite Verdot for Brian's Barrel Blend this year (all from Napa).
300 lbs Cabernet Sauv from a Yountville Vineyard, For a single source Cab,
150lbs Chardonnay from Suisun Valley
That should be it for wine this year.
I'm making siz gallons of Amarone this year, but it comes from a sterile juice kit. I made this two or three years ago with great results.
Last week I bottled a pyment, blending five gallons of a three year old batch orange blossom mead with one gallon of two year old gamay wine. I have five gallons of the gamay left and, am so happy with this pyment, I'll probably make more OB mead to blend the rest of it.
Phil
Last week I bottled a pyment, blending five gallons of a three year old batch orange blossom mead with one gallon of two year old gamay wine. I have five gallons of the gamay left and, am so happy with this pyment, I'll probably make more OB mead to blend the rest of it.
Phil
Hehehe...we're going to try making rice wine (aka. sake) when it gets cooler outside. In the meantime, I'll just be jealous of all you people who live in climates where the weather is mild enough to grow fruit in the summer.
Which kit is it?
I just got the Mosti Mondiale Meglioli Amarone kit (it was on sale for 35% off - yippee!). I want to compare it to the WinExpert Amarone that I currently have bulk aging (and which they recommend aging for 4 years to reach its peak).
