I know many of you make wine from Regina juice, as I do. However, I
have not tried their Pinot Noir, Barbera or Syrah. I would be
interested in knowing anyones results with these varieties of Regina.
Thanks

I have made just about everything Regina sells. The Syrah is by far
the most consistant and best red. The Pinot has issues with high pH,
the Barbera is usually good but high in acid. All make good wine, just
watch the pH on the Pinot if you make it.

Adding some grapes to get skin contact to red Regina juice is a good
idea if you are willing to do that. I usually buy a lug or two of
something at the same time and hand crush them, then add that must and
skins right to the juice.

Joe



Jon wrote:
I know many of you make wine from Regina juice, as I do. However, I
have not tried their Pinot Noir, Barbera or Syrah. I would be
interested in knowing anyones results with these varieties of Regina.
Thanks

I have had ALL 3 and turned out GREAT !
One note, after fermentation I transfer once a month for CLEAR wine.
I bottled it after 9-10 months. Started drinking it after 3 months in
bottle.
Tom
ps. I killed the "wild" yeast and added my own "fresh" yeast.

--

Home of the
MOON RIVER BREWERY
&
DELANCO VINEYARDS


"Jon" wrote in message
oups.com...
I know many of you make wine from Regina juice, as I do. However, I
have not tried their Pinot Noir, Barbera or Syrah. I would be
interested in knowing anyones results with these varieties of Regina.
Thanks

Tom,
I used to rack that much, but you may find that it isn't necessary. I
rack off the gross lees, then several months later once I get a good
deposit of tartrate, usually it's in the middle of winter.

I rarely use wild yeast either although the best Chenin Blanc I ever
made from Regina juice was made with wild yeast; it fermented in the
pail, settled in the pail and was racked into a carboy two months
later. It was my first wine and I was following an old winemakers
advice. (I tasted his wine before trusting him...)

)

Joe

"Joe Sallustio" wrote in message
ups.com...

I rarely use wild yeast either although the best Chenin Blanc I ever
made from Regina juice was made with wild yeast; it fermented in the
pail, settled in the pail and was racked into a carboy two months
later. It was my first wine and I was following an old winemakers
advice. (I tasted his wine before trusting him...)


I doubt this was done with wild yeast. I suspect Regina is the same as Vin
Bon, and innoculates with a commercial yeast strain before shipping. If the
Regina instructions do not mention having to add yeast, this is certainly
the case. No commercial producer would rely on the vagaries of wild yeast to
ferment their products.

Brian