Home |
Search |
Today's Posts |
![]() |
|
Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
![]()
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?
http://www.amovos.info/qinp1.jpg[/img] http://www.amovos.info/qinp2.jpg[/img] http://www.amovos.info/qinp3.jpg[/img] |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Further strange quantities | General Cooking | |||
Juice Bag Has Small Leak! | Winemaking | |||
Quantities of food for groups | General Cooking | |||
Pumpernickel recipe with quantities? | Sourdough | |||
Chemicals - quantities | Winemaking |