2008 Wines
This is my first attempt at wine making. I took Jan Klapetzky's
Wine Making 101,102,103 at the New York Wine & Culinary Center.
Great Course, got to tast several wines. Highly recommend course.
Jan being a retired Kodak Chemist prepared me technically for making
my first wine. But I found that acid titration took a little
practice. My first years wine seems to have come out very well
despite a few learnings.
The Wines
- Sour Cherry
Frozen Sour Cherries form KM Davies
My first wine, took a little time to get acid titration down and
as a result my wound up adding too much tartaric acid to my must
and this wine wound up at about acid of 8. When I finished the
wine I brought the sugar up to about 11 brix and everyone seems
to love this one.
- Apple Wine
Apple Juice from Herman's in Webster
My second wine also a little high in acid but not as much as the
cherry. Really difficult to clear but patience paid off and it
cleared up nice. I brought this up to 8 brix Finished out nice
- Concord Juice
Concord Juice from
This is from hot pressed Concord Juice. It has a much lighter
taste that the Concord fermented on the skins. I was amazed in
the difference in these wines.
- Concord Grapes
Concord Grapes fermented on the Skins
We picked about 100 lbs of grapes for this one. made 6 gallons
and had lots left over for pies. Much richer and heaver taste
and naturally on the sweet side. I really like this one. When I
bottle i'm going to take off a 1/2 gal and age with oak to see
how it comes out.