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Here are some hints for home winemakers.

High quality wine can only be made from high quality fruit. So, basic wine
quality is made in the vineyard and high quality grapes must be picked at
just the right time.
When grapes are picked too early, the wine is usually high in acid, low in
alcohol and lacks good varietal flavors.
When grapes are picked too late, the wine is often low in acid, high in
alcohol and may have "stewed fruit" or prune flavors.

Sugar content canbe easily and accurately measured, so Brix is often
specified in grape contracts. Here are some guidelines for grapes.
17 to 19 Brix for sparkling wine
21 to 23 Brix for blush and light white wines
23 to 25 Brix for "big" Chardonnay wines
23 to 26 Brix for most red wines

Sugar is only one of many parameters used to judge maturity. Wine grape
ripeness is also judged by pH, acidity, taste, smell, texture, color of the
seeds, etc.

If you want to make quality wine, try to get the best fruit available.

A ton or so of grapes can be conveniently hauled by lining the bed of a
pickup truck with a sheet of 4-mil polyethylene. Just dump the grapes onto
the plastic sheet.
Fruit-bins, measuring 44 X 44 X 22 inches, will hold about 1000 pounds of
grapes.
A 48-inch X 32-inch X 24-inch plywood container will hold about 650 pounds
of grapes.
A 55-gallon poly drum will hold about 250 pounds.
A 33-gallon plastic trashcan will hold about 135 pounds.
When lined with a plastic trash bag, a plastic milk crate will hold about 40
pounds of grapes.
5-gallon buckets hold 22 to 25 pounds of grapes.

The golden rule in every winery is "wash everything before it is used, and
then wash everything again when the job is finished."
Wet grape residues are easily washed away with cold water. But, dried
residues become very difficult to remove.
So, washing the equipment before the grape residue dries can save much time
and labor.
The most important piece of sanitation equipment in any small winery is a
water hose with an adjustable spray nozzle.
Put a hook in the crush area to keep the hose handy.

Using low foam yeast, about 1500 pounds of red grapes can be fermented in a
1/2- ton fruit bin.
About 450 pounds of grapes can be fermented in an open-topped, 55-gallon
drum.
About 250 pounds of grapes can be fermented in 33-gallon trashcans.

On Dec 11, 1:13 pm, "Lum" wrote:
Here are some hints for home winemakers.

High quality wine can only be made from high quality fruit. So, basic wine
quality is made in the vineyard and high quality grapes must be picked at
just the right time.
When grapes are picked too early, the wine is usually high in acid, low in
alcohol and lacks good varietal flavors.
When grapes are picked too late, the wine is often low in acid, high in
alcohol and may have "stewed fruit" or prune flavors.

Sugar content canbe easily and accurately measured, so Brix is often
specified in grape contracts. Here are some guidelines for grapes.
17 to 19 Brix for sparkling wine
21 to 23 Brix for blush and light white wines
23 to 25 Brix for "big" Chardonnay wines
23 to 26 Brix for most red wines

Sugar is only one of many parameters used to judge maturity. Wine grape
ripeness is also judged by pH, acidity, taste, smell, texture, color of the
seeds, etc.

If you want to make quality wine, try to get the best fruit available.

A ton or so of grapes can be conveniently hauled by lining the bed of a
pickup truck with a sheet of 4-mil polyethylene. Just dump the grapes onto
the plastic sheet.
Fruit-bins, measuring 44 X 44 X 22 inches, will hold about 1000 pounds of
grapes.
A 48-inch X 32-inch X 24-inch plywood container will hold about 650 pounds
of grapes.
A 55-gallon poly drum will hold about 250 pounds.
A 33-gallon plastic trashcan will hold about 135 pounds.
When lined with a plastic trash bag, a plastic milk crate will hold about 40
pounds of grapes.
5-gallon buckets hold 22 to 25 pounds of grapes.

The golden rule in every winery is "wash everything before it is used, and
then wash everything again when the job is finished."
Wet grape residues are easily washed away with cold water. But, dried
residues become very difficult to remove.
So, washing the equipment before the grape residue dries can save much time
and labor.
The most important piece of sanitation equipment in any small winery is a
water hose with an adjustable spray nozzle.
Put a hook in the crush area to keep the hose handy.

Using low foam yeast, about 1500 pounds of red grapes can be fermented in a
1/2- ton fruit bin.
About 450 pounds of grapes can be fermented in an open-topped, 55-gallon
drum.
About 250 pounds of grapes can be fermented in 33-gallon trashcans.

Lum thank you for the great tips.
One of the best pieces of wine making advice I ever got was from you.
It was a discusion a few (may be more) years ago about what has ruined
more homemade wine than anything else?? You said oxidation... My wine
has gotten much better with the adjustments I made... Thank you.