2009 Wine Making time!! What You Cooked Last Night Discuss 2009 Wine Making time!! in the Brick Oven Cooking forums; Last year for the first time we made home made wine the old timers way, by crushing the grape and ...

[Chef]

Last year for the first time we made home made wine the old timers way, by crushing the grape and with no additives (we also make wines from kits). It turned out great! So its that time again and this year we are not only making MORE red but making white as well. When all is said and done we should have 75 - 80 gallons of wine. If anyone wants to follow along they can see the process on our blog.

WFO Pizza without homemade wine is like a day without sunshine!! LOL

[texassourdough]

Well done!

Where did you get your press?

I have about 50 vines that will go into production next year.

Keep us informed!
Jay

[Chef]

The Press belongs to our neighbors father. Its the only equipment we do not own, but it lives here at our house!

50 vines...what type and how much will that produce??

[shuboyje]

Be very cautious with your white, oxidation can harm it much easier then a red. Personally if you really want to go sans sulfites, I would keep the acidity high and do the primary fermentation under and air lock.

[texassourdough]

Hi Chef!

I have appx. 35 grenache, 5 syrah, 5 mouvedre, 1 petite verdot, 1 roussane, and 3 black spanish (these just because they are immune to some of the diseases around here). With proper pruning I can get about 150-200 bottles of dry rose (from the Grenache and some additional grapes for a blend of the othes OR I can make about 5 gallons of rose and about 5 gallons of a dry red blend. (to make a high quality red I will need to keep the grenache trimmed pretty hard - ideally less than 1/10 the yield for rose!)

We also have some European olive trees that should begin producing next year and we hope to have our own house olive oil starting next year!

Good luck with your wine!
Jay

[papavino]

This thread has gotten me excited about making wine. I've got about 8 bottles of a 2003 Sangiovese that I helped bottle a couple years ago. And I went in on the 2005, two batches of 2006 and one 2007. We're bottling a couple of those soon, so I'll be flush with wine in no time. Keep us posted on the progress.

[texassourdough]

Well, Papavino, the feeling is mutual. I have made wine before but not for four years so hearing you are making wine is also motivational. Please keep us posted too!
Jay

[egalecki]

I got a catalog from Northern Brewers winemaking the other day. Have you all used their kits? Some of them look pretty good, but I know nothing about any of it. DH is brewing beer at an alarming rate, so I'm hesitant to suggest anything which involves more carboys, but if this stuff is decent, it might be a fun way to do it.

I don't think I can get real grapes around here other than concord, and I already know what they turn out.

[texassourdough]

Hi Elizabeth!

I haven't seen the Northern Brewers catalog but I will look it up.

Our drought has eased and my grapes are enjoying fall. Next year will be interesting!

Thanks!
Jay

[shuboyje]

Kits are pretty popular, and as such there is a wide range. They range from concentrates that you add a bunch of water too on the cheap end to all juice with grape packs which contain skins on the expensive end with many quality levels and price points in between. If you are interested Amateur & Small Winery WineMaking - WinePress.US* The Largest WineMaking & Grape Growing Discussion Forum on the Internet is a great wine making forum and they have a section just for kits.

-Jeff

Originally Posted by egalecki

I got a catalog from Northern Brewers winemaking the other day. Have you all used their kits? Some of them look pretty good, but I know nothing about any of it. DH is brewing beer at an alarming rate, so I'm hesitant to suggest anything which involves more carboys, but if this stuff is decent, it might be a fun way to do it.

I don't think I can get real grapes around here other than concord, and I already know what they turn out.