I'm interested in making a Sauterne wine, any idea how, what to use,
starting gravity bla bla bla.
Louise)

"Weez" > wrote in message
.. .
> I'm interested in making a Sauterne wine, any idea how, what to use,
> starting gravity bla bla bla.

Classic Sauternes are made from botrytised Semillon and Sauvignon Blanc
grapes. The juice is typically barrel fermented. Initial S.G. is in the
area of 1.150 and could be quite a bit higher. Good luck on finding that
kind of fruit!

Tom S

If you have difficulties finding the grapes you could always use dried
fruit.
Stephen SG
"Weez" > wrote in message
.. .
| I'm interested in making a Sauterne wine, any idea how, what to use,
| starting gravity bla bla bla.
| Louise)
|
|

Well I did my own homework and found this:
http://www.fact-index.com/s/sa/sauternes.html
I'm not about to let my vines get Botrytis so I guess there isn't much
chance of getting something similar going. Any ideas?
Louise)

"Weez" > wrote in message
.. .
> I'm interested in making a Sauterne wine, any idea how, what to use,
> starting gravity bla bla bla.
> Louise)
>
>

"Weez" > wrote in message
news
> Well I did my own homework and found this:
> http://www.fact-index.com/s/sa/sauternes.html
> I'm not about to let my vines get Botrytis so I guess there isn't much
> chance of getting something similar going. Any ideas?

Why _not_ let botrytis develop? It can be artificially induced if
necessary - pretty much to the same effect as the natural occurence.

Tom S

Weez > wrote:
: Well I did my own homework and found this:
: http://www.fact-index.com/s/sa/sauternes.html
: I'm not about to let my vines get Botrytis so I guess there isn't much
: chance of getting something similar going. Any ideas?
: Louise)

Brehm vineyards was selling frozen 5gal pails for a great price last summer.
Checking with them might be worth the time.

-Chris.


--

In article >, "Tom S" > wrote:
>
>"Weez" > wrote in message
>news
>> Well I did my own homework and found this:
>> http://www.fact-index.com/s/sa/sauternes.html
>> I'm not about to let my vines get Botrytis so I guess there isn't much
>> chance of getting something similar going. Any ideas?
>
>Why _not_ let botrytis develop? It can be artificially induced if
>necessary - pretty much to the same effect as the natural occurence.
>
Yeah, no kidding. Most winemakers would _welcome_ the appearance of botrytis.

FWIW, botrytis affects other fruits as well. A few years ago, I was picking
cherries (North Star tart), and came across a few with a peculiar-looking
fungus. I was about to throw them away, when I thought, "hey, wait a minute,
that looks just like the photos I've seen of botrytis on grapes!" So I ate
one. Wow. _Very_ intense flavor, strongly reminiscent of a Tokay or a
Trockenbeerenauslese. Looked gross, tasted great. Too bad there weren't enough
botrytized ones to make wine from, although the wine I made from the rest of
the cherries was pretty good anyway.