Press date: Sept. 15, 2016
1.5 gal grape juice
My first attempt at wine making, and the second part to my fun experiment with grapes from Webendorfer farms.
The whole process was a cinch, at least compared to brewing. Just press it and forget it.
I covered the picking and pressing in my last post, "Country Eyes" Farmhouse Ale. Suffice it to say, once the grapes were pressed and in the fermenter, all it took was pushing the cap that formed back down below the surface every 12 hours for about a week.
It was fascinating to see the color of the wine change over time -- from an opaque green to a bright ruby red. Very similar to a blush or Zinfandel.
I'm looking forward to opening a bottle sometime in the spring, but the initial flavor was fairly dry, without much real flavor beyond a light peach fruitiness. Aroma was also pretty faint.
"City eyes" refers to my buddy Wes, and his apparent lack of ability to see most animals in nature. I can neither confirm or deny this accusation. You'll have to ask his "country eyes" wife.
9/15 - Press grapes
1 gal grape must at 1.050
Add 1/4 t Potassium metabisulphite
Add 1/4 t gal Filtered water
Add 1.43 oz sugar
9/16 - Add following:
1 lb sugar
1/2 t Pectic enzyme
1/8 t Yeast nutrient
1 pack Lalvin K1-V1116 yeast
9/24 - Rack
OG 0.998 - 1.000