I've now bottled my second year's Shiraz production, and it raises two
related questions:

First, all the sources of grape juice I've found have had the PH
balanced, and sugar added, in advance. Well, the whole point of this
exercise is that I want to try making my own wine: does anyone know of
sources for pure wine varietal grape juice I can use as a starting
point, and do my own additives from the get-go? I'd rather not start
with Welch's if I can avoid it....

Second, it seems like everything on the grape side of hobby winemaking
is based on a 6 gallon batch, from the size of the fermenter to the size
of the carboy to (most importantly) the amount of juice in a kit. Well,
for me that's likely to be close to a year's red wine consumption!
Since I'd like to do a lot more experimentation with the recipe (that's
how the two questions are related), I'd also like to make batches more
like a gallon at a time, so I can be trying things every month or so
(yes, I do realize this means I'll have at least half a dozen
experiments aging at the same time). Over on the fruit wine side, from
what I've read it seems like gallon batches are the norm. Is there a
reason for bigger grape wine batches?
--
It's time to try defying gravity

"Joe Pfeiffer" > wrote in message
...
>
> Second, it seems like everything on the grape side of hobby winemaking
> is based on a 6 gallon batch, from the size of the fermenter to the size
> of the carboy to (most importantly) the amount of juice in a kit. Well,
> for me that's likely to be close to a year's red wine consumption!
> Since I'd like to do a lot more experimentation with the recipe (that's
> how the two questions are related), I'd also like to make batches more
> like a gallon at a time, so I can be trying things every month or so
> (yes, I do realize this means I'll have at least half a dozen
> experiments aging at the same time). Over on the fruit wine side, from
> what I've read it seems like gallon batches are the norm. Is there a
> reason for bigger grape wine batches?

You can find glass one gallon jugs all over the place and adjust your
recipes to make only that amount. Three gallon carboys are also available if
you want a larger quantity but less than the 6 gallon size.

"Tom Kunich" > wrote in message
...
> "Joe Pfeiffer" > wrote in message
> ...
>>
>> Second, it seems like everything on the grape side of hobby winemaking
>> is based on a 6 gallon batch, from the size of the fermenter to the size
>> of the carboy to (most importantly) the amount of juice in a kit. Well,
>> for me that's likely to be close to a year's red wine consumption!
>> Since I'd like to do a lot more experimentation with the recipe (that's
>> how the two questions are related), I'd also like to make batches more
>> like a gallon at a time, so I can be trying things every month or so
>> (yes, I do realize this means I'll have at least half a dozen
>> experiments aging at the same time). Over on the fruit wine side, from
>> what I've read it seems like gallon batches are the norm. Is there a
>> reason for bigger grape wine batches?
>
> You can find glass one gallon jugs all over the place and adjust your
> recipes to make only that amount. Three gallon carboys are also available
> if you want a larger quantity but less than the 6 gallon size.
>
The problem will be the pure varietal juice. It only comes in 6 gallon
buckets (as far as I have been able to find) and many (especially the South
American suppliers) have already added yeast.

On Mar 25, 1:39*am, Joe Pfeiffer > wrote:
> I've now bottled my second year's Shiraz production, and it raises two
> related questions:
>
> First, all the sources of grape juice I've found have had the PH
> balanced, and sugar added, in advance. *Well, the whole point of this
> exercise is that I want to try making my own wine: *does anyone know of
> sources for pure wine varietal grape juice I can use as a starting
> point, and do my own additives from the get-go? *I'd rather not start
> with Welch's if I can avoid it....
>
> Second, it seems like everything on the grape side of hobby winemaking
> is based on a 6 gallon batch, from the size of the fermenter to the size
> of the carboy to (most importantly) the amount of juice in a kit. *Well,
> for me that's likely to be close to a year's red wine consumption!
> Since I'd like to do a lot more experimentation with the recipe (that's
> how the two questions are related), I'd also like to make batches more
> like a gallon at a time, so I can be trying things every month or so
> (yes, I do realize this means I'll have at least half a dozen
> experiments aging at the same time). *Over on the fruit wine side, from
> what I've read it seems like gallon batches are the norm. *Is there a
> reason for bigger grape wine batches?
> --
> It's time to try defying gravity

I made ONE batch from a kit, and then switched to the juice from Brehm
Vineyards. Their website is brehmvineyards.com.

Their frozen grapes and frozen grape juice is the best on the
market. They're a bit pricey, but the results are well worth it.
I've won 2 "Best-in-Shows" in the Wimemaker Magazine Competition for
my whites, made from Brehm's juices.

Lee

Lee > writes:
>
> I made ONE batch from a kit, and then switched to the juice from Brehm
> Vineyards. Their website is brehmvineyards.com.
>
> Their frozen grapes and frozen grape juice is the best on the
> market. They're a bit pricey, but the results are well worth it.
> I've won 2 "Best-in-Shows" in the Wimemaker Magazine Competition for
> my whites, made from Brehm's juices.

Fantastic! This is exactly the sort of information I'm looking for.

I take it those are 6 gallon pails?
--
It's time to try defying gravity

Joe Pfeiffer > writes:

> Lee > writes:
>>
>> I made ONE batch from a kit, and then switched to the juice from Brehm
>> Vineyards. Their website is brehmvineyards.com.
>>
>> Their frozen grapes and frozen grape juice is the best on the
>> market. They're a bit pricey, but the results are well worth it.
>> I've won 2 "Best-in-Shows" in the Wimemaker Magazine Competition for
>> my whites, made from Brehm's juices.
>
> Fantastic! This is exactly the sort of information I'm looking for.
>
> I take it those are 6 gallon pails?

As I continue reading, I see yes they are.
--
It's time to try defying gravity

On Mar 25, 12:39*am, Joe Pfeiffer > wrote:
> I've now bottled my second year's Shiraz production, and it raises two
> related questions:
>
> First, all the sources of grape juice I've found have had the PH
> balanced, and sugar added, in advance. *Well, the whole point of this
> exercise is that I want to try making my own wine: *does anyone know of
> sources for pure wine varietal grape juice I can use as a starting
> point, and do my own additives from the get-go? *I'd rather not start
> with Welch's if I can avoid it....
>
> Second, it seems like everything on the grape side of hobby winemaking
> is based on a 6 gallon batch, from the size of the fermenter to the size
> of the carboy to (most importantly) the amount of juice in a kit. *Well,
> for me that's likely to be close to a year's red wine consumption!
> Since I'd like to do a lot more experimentation with the recipe (that's
> how the two questions are related), I'd also like to make batches more
> like a gallon at a time, so I can be trying things every month or so
> (yes, I do realize this means I'll have at least half a dozen
> experiments aging at the same time). *Over on the fruit wine side, from
> what I've read it seems like gallon batches are the norm. *Is there a
> reason for bigger grape wine batches?
> --
> It's time to try defying gravity

Joe,

Why don't you check on locally grown fruit, or better yet plant a few
vines of your own grapes?

Don't get hung up on the "big name" vinifera varieties. There are
hybrids that will produce high quality wine (maybe with a little more
effort than a kit) that will grow most anywhere. If you like Shiraz,
and you live anywhere from the mid-Atlantic to the mid-South to the
lower mid-West, Chambourcin is hard to beat for wine quality and ease
of growth/production.

Stephen

shbailey > writes:
>
> Why don't you check on locally grown fruit, or better yet plant a few
> vines of your own grapes?

Hmmm, there are some good local wineries -- it didn't occur to me that
they might just sell grapes.

> Don't get hung up on the "big name" vinifera varieties. There are
> hybrids that will produce high quality wine (maybe with a little more
> effort than a kit) that will grow most anywhere. If you like Shiraz,
> and you live anywhere from the mid-Atlantic to the mid-South to the
> lower mid-West, Chambourcin is hard to beat for wine quality and ease
> of growth/production.

My history with growing plants of any kind is pretty poor!
--
It's time to try defying gravity

Why don't you check on locally grown fruit, or better yet plant a few vines of your own grapes?

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