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Paul E. Lehmann[_7_]

wrote:

> Greetings, this year I made wine for the first time (with juice) and
> it appears to have gone well (so far), thanks in part to the kind
> responses to a post here.
> I have a dozen year's experience at brewing beer.
>
> Next year I would like to go with crushed, destemmed grapes (the
> proper way). I live in Michigan, which does have a few wineries
> selling grapes. There are also area stores where I can get California
> grapes. I got a press from a friend. I have been thinking about making
> Michigan/California mixes since
>
> a) the California grapes appear, on average, to produce too strong
> wines for my tastes. Michigan grapes, on the other hand, make too acid
> wines. I can't remember liking a Michigan bottle, ever
>
> b) historically I have liked blended wines
>
> c) Michigan wines will certainly have much higher resveratrol content,
> and possibly more other flavor-inducing compunds
>
> Basically, I would like advice on the following
>
> 1) how do people in the area (or other cold areas of the country) get
> their crushed grapes from the South? Frozen? Is it expensive?
>
> 2) do you have a local seller who will destem them for you
>
> 3) anything else I need to consider or try
>
> Thanks for any response.
Check out your local winemaking store near you. They may have a
stemmer/crusher you can rent - OR there may be a local club that you could
join that may have one also.

Do you subscribe to "Winemaker" magazine? If you do, go to some past issues
and you might find a source for California grapes that are shipped to a
location near you.

You are smart to try a blend. I share your taste - CA grapes are TOO high
brix and the resultant wine is too jammy and alcoholic for my taste.
Blending with your local grapes would help a lot.

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