Today, I tossed 12 gallons of a chambourcin that was made from grapes that I
picked in MD. At harvest time, the brix was only 18 (thanks to the soggy
summer here in Maryland), so I had to add sugar. The acidities were off the
wall, so I had to add calcium bicarbonate. After all of the adjustments, the
chemistries were OK, but the wine never did have any depth. After considering
the time involved in aging, repeated rackings, and bottling, and then realizing
that I NEVER serve a wine that I'm not proud of, it was a relief to pour it
out. At least I saved the expense of buying more carboys. If I learned
anything from this experience it's this: you can't make good wine out of bad
grapes.

Lee