It’s Fruit Time

May 9, 2008 at 7:43 pm (Quick Tips, Thoughts, Winemaking) (, , , , )

Stupid title… sorry. However, it is the time of year where I start visiting my local fruit stands. We have a place around Philadelphia called Produce Junction. I have no idea if they are a chain or just local. In this place, you get in line, tell them what you want and they toss the fruit on the counter. Everything is prepackaged. If the fruit is in season, it’s good stuff and it’s cheap. I purchased my black plums there a couple years ago, I think I paid $2 for three pounds. Since each three-pound back is good for a gallon, it was easy to get what I needed for a batch of wine. I probably bought seven bags to have a little extra, then pitted them and threw them in the freezer.

The down-side to this place is the seasonality of the fruit. There were a few short weeks when the plums were really good and really cheap. A few weeks later they weren’t even available. The trick is to be a regular, I often walk out empty handed.

I want to make my plum wine again, it is just magnificent. Check out the recipe and watch your local fruit stands.

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Quick Tip – Cloudy Wine

April 13, 2008 at 10:10 pm (Kit Wine, Quick Tips, Thoughts, Wine Recipes, Winemaking, Winemaking Tips) (, , , , , )

Cloudy wine? Give it time. I know, I’m a regular Dr. Seuss. But really, there are ways to clear wine. You can filter using a filter pad. You can use different fining methods where you add an agent like bentonite or isinglass, that the particles bind themselves to. Even better, be patient. Put the carboy of wine in a quiet and dark corner and forget about it. Every week or so make sure the trap has liquid in it and look at a flashlight through the wine. When you clearly see the bulb, the wine is ready to be bottled. Still cloudy, wait another month and check again.

So why not just filter or add chemicals. You can, lots of people do. I try very hard not to. Most particulates will settle out given enough time. I’m of the opinion that filtering will remove some of the good with the bad. My friend at the winery says filtering strips the color from the wine. I don’t want to filter, I’m lazy.

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I’m Not a Lush

April 9, 2008 at 6:00 pm (Thoughts, Winemaking) (, )

For some reason, I feel like I have to defend my winemaking tonight.  I probably have no more than a glass or two a week.  Sometimes it’s more like a glass or two a month.  Of course there have been nights where I’ve had too much, but I’m getting to old for that.  I absolutely hate feeling hung over.

This is a hobby for me, just like woodworking and golf.  I enjoy digging in and learning as much as I can about my hobbies.  It’s not to be a know-it-all, it’s because I get joy in feeling accomplished.  I like to learn, I expect to pursue knowledge for the rest of my life.  It’s who I am, it’s what I do.

I think winemaking is loaded with hocus-pocus, and that doesn’t work for me.  The real winemakers are very scientific in their work, but not everybody works that way.  My off-the-boat Italian friend has lots of old wives tales about making wine.  I wish I could remember one right now.

It’s hard to experiment.  For the home winemaker, making five batches of wine from the same juice, but with five different yeasts is not at all practical.  Not to mention the fact that it will take at least six months before you can start evaluating the results.  My scientific training makes me want to try, but it ain’t happening.  So we learn as much as possible and make the best choices.

It comes down to control.  I get to make wine the way I like it.  I make big enough batches to I have what I like available in plenty.  I already have more wine in my basement than I can drink in five years.

It’s okay, I’ll share.

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Island Mist Kiwi Pear Sauvignon Blanc

April 7, 2008 at 7:48 pm (Kit Wine, Winemaking, Winemaking Log) (, , , )

I didn’t do a blow by blow on this wine. I made it for my friend’s wife, and it’s just another kit. Tonight I bottled the wine and there was half a bottle left over. Good wine never goes to waste, and I was quick to taste the leftovers.

Wow was it sweet, very sweet, too sweet for my likes, but what great flavors.

I also had a new experience with this kit.  Just before adding the “F” pack, you are instructed to remove two cups of wine and put it aside to top up later.  I did as instructed, added the “F” pack syrup and ran out of space.  I had to remove at least one more cup of wine.  The “F” pack is obviously full of more than two cups of flavoring.  The result was a bottle in the fridge with around two cups of unsweetened Sauvignon Blanc.

Fast forward ahead to the leftovers from bottling.  As I mentioned, I tasted it and it was way too sweet, so I poured it into the unsweetened bottle from the fridge.  The resulting half sweetened wine was still sweet, but much more to my liking and it only lasted through the next night.

I would consider making a double batch of this and half sweetening, or making just pouring in half the “F” pack.  I’m curious if anyone else has tried this wine.

By the way, my friend’s wife and father absolutely love the fully sweetened wine.  I think they’ve gone through a couple of bottles and it’s only been a week.

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Pairing Wine with Food

March 28, 2008 at 8:41 pm (Thoughts) (, , , , )

You should have white wine with chicken or fish, or is that chicken or fish with white wine?  Cabernet goes with steak.  Wine snobs are bossing us around, right?  I used to think so.

No.  That’s not it.  Let’s start over.

Certain foods just go great together, like peanut butter and chocolate.  Some don’t work, like brushing your teeth and orange juice.  So let me digress…

This conversation works best if we start with dessert.  Have a piece of chocolate cake and a glass of wine.  The cake is sweet and rich.  If you don’t drink a sweet wine with your cake, the wine will taste flat.   Try it some time.  Have chocolate cake and a light, dry (unsweetened) wine, the flavor of the wine will be overwhelmed by the flavor of the cake.  Sweet homemade blueberry wine and cake – now we’re talking.

It works the other way too.  The wine can overpower the food.  We try to pair the flavors so they complement each other.  I love spicy Chinese food and a German white, like a Reisling.  That works for me.  You’re tastes will vary.
Steak and Merlot – A+.

Grilled chicken and a German white – yep.

Perhaps barbecue chicken and a medium bodied red.

Cake and my Plum wine – oh yeah!

Use the food pairing guides as a starting point and experiment.  Find out what works for you and enjoy both your food and your wine.

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The Legality of Homemade Wine

March 21, 2008 at 5:01 pm (Thoughts, Winemaking) (, , , )

In 1979, the government made it legal for people to make their own wine or beer. Here is the law in a nutshell:

  • You may legally make 100 gallons per calendar year if you are single and over 18, or 200 gallons if there are two or more adults in your household.
  • You may not sell your wine or offer your wine for sale.
  • You can take the wine out of your home for personal or family use, contests, exhibitions, wine judgings, etc.
  • If you make more than the alloted amount, you are expected to pay taxes on the wine.

If you don’t think 100 gallons is a lot of wine, do the math. I get 5 bottles to the gallon, so we’re talking about 500 bottles a year for an individual, 1000 bottles for a couple. That’s an awful lot of wine. It would take sixteen 6-gallon kits to make 96 gallons of wine.

In 2001, my most active winemaking year, I made 11 different batches of wine for a total of 82 gallons. Much of that wine is long gone, but I still have some of that wine aging on my shelves (Blackberry, Blueberry, Cranberry, French Merlot, & Pinot Noir) .

One hundred gallons is a lot of wine, a lot of corks, and a lot of bottles.

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Winemaking Costs

March 17, 2008 at 9:00 am (Kit Wine, Thoughts, Winemaking, Winemaking Tips) (, , , , , )

Besides being a die-hard do it yourselfer, I’m also quite frugal. I hate paying somebody $100 for a job I can easily do myself. I just can’t bring myself to pay $10 or $15 for a bottle of wine when I can make great wine for a fraction of that cost.

So what does it cost to make wine? Figuring the costs of a kit is pretty straight forward, these calculations are based on a 6-gallon batch producing 30 bottles of wine:

  • The kit itself – roughly $60 for a 7-liter kit. Double that for a 15-liter kit. The 7 or 15 is the amount of juice concentrate in the kit, they all make 6-gallons.
  • Bottles – if you are buying them, figure $1 per bottle. I’m partial to free.
  • Corks – these little buggers are expensive. You can pay 75¢ a piece for good cork. I buy synthetic corks in bulk and pay about 20¢ a piece.
  • Capsules – about 6¢ each, not including shipping.
  • Labels – I laser print my own, I’m past needed to impress anyone. My labels are essentially free.

Taking all of this into consideration, expect a 7-liter kit will run between $2.25 and $4.00 a bottle. The premium kits can run between $4.25 and $8.00 a bottle. As I’ve said before, I scrounge bottles and buy synthetic cork in bulk. I have no problem keeping my per bottle costs at the low end of the scale.

What about wine made from scratch? Here the costs vary quite a bit.

  • I found in my notes that I paid $14.50 for a case of 12 pints of blueberries. That works out to $29 for 18 lbs ($1/bottle). That year I could have picked them for $1.29/lb locally, but I missed the window. I will usually pay up to $50 for fruit, that works out to less than $2 per bottle for just the fruit.
  • Homemade wine needs yeast, yeast nutrient, sulfites, sorbate, enzymes, and often a sulfite test ampule or two. This adds roughly a dollar for chemicals and a dollar for each ampule to the total cost. If we round to $3, it works out to 10¢ a bottle.
  • Homemade wine needs sugar. My wife buys 5 lb bags for me when it’s on sale for about a dollar. Most recipes call for about 10 lbs in the fermenter, another 5 lbs or so for sweetening. That’s $3.00 or another 10¢ a bottle for those keeping score.
  • Corks and capsules again for about 30¢ a bottle.

You can see that the cost of the wine is basically the fruit plus about $1 per bottle in chemicals and closures.  So my advice to you is simple; pay for good fruit.  If you invested $90 in fruit, which is quite a bit of money, your per bottle cost is still only $4.

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Taste Your Wine Any Time

March 2, 2008 at 8:48 pm (Other Drinks, Thoughts, Winemaking, Winemaking Tips) (, , , , , , )

First off, I ALWAYS taste my juice before I begin a batch of homemade wine. I want to know what my blueberry juice or blackberry juice tastes like before I add the yeast. I want to know if it is sweet, tart, and if it has lots of flavor or only a little flavor. Good tasting wine should start out as good tasting juice.

A winemaking buddy once told me about a festival where they drink the wine when it’s half-done fermenting. The alcohol level is low, the wine is still sweet, and there is a slight carbonation to the drink. In Austria, they call it strum.

I had never heard of this idea and at first it seemed wrong. After all, it’s not wine yet. I decided to try it, and I must say, it was rather good. Go take a small glass of strum from your fermenter when the specific gravity is around 1.025 and let me know what you think.

I found a link that describes several of these festivals in different countries.

http://www.foodandwine.com/articles/the-harvest-party-circuit

If any of you have been to one of these festivals, I would love to hear all about it.

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Picking Fruit to Make Wine

February 29, 2008 at 9:29 pm (Thoughts, Winemaking, Winemaking Tips) (, , , )

You want to make fruit wine. Where do you get the fruit? I would suggest you think about this for a minute or two.

Supermarket fruit is often one step above wax fruit. You have no way of know how long it has been there, how ripe it was when picked, or how it was grown. Chances are pretty good that supermarket fruit is lacking in flavor. Produce markets are a better choice. Farms or your own yard is an even better choice.

I think it matters. If you are going to make wine, you need fruit with flavor, lots of flavor. You want the fruit to have ripened on the vine or tree, not in a boxcar being infused with a compound that induces ripening. You also don’t want to spend a fortune if you don’t have to.

If I really have a choice, my fruit is picked by me at a local farm. The berries are just off the vine, picked when ripe, and oozing with flavor. Sometimes I can only pick a couple of pounds at a time because I’m early in the picking season. I just wash the berries, package them in three-pound packages and store them in the freezer. Three pounds is the amount of fruit needed to make one gallon of wine.

Here’s my thoughts that I just related to someone who emailed me a question. My first year making blueberry wine, I went to the local pick-your-own place and picked blueberries. It took a lot of hours to pick the eighteen pounds of blueberries I needed for one batch of wine. The bushes were small and the berries were scattered. That was the best blueberry wine I ever made.

My local place changed hands and they stopped pick-your-own berries. A friend took me to a big farm in NJ that grows acres of blueberries. They are huge, beautiful berries that burst in your mouth, and you can take them off the bush by the handfuls. I picked about 25 pounds of berries in two hours. The wine they make is lacking in body and flavor compared to that first year’s crop. I suppose I have two choices, use more berries, or find another source. I’ll do both, but mostly I’ll keep my eyes open for a new source.

Some fruits are perfect from the produce market. We have a Produce Junction nearby. This place has fruit by the bag and the prices are typically quite good. You need to know what you want and you need to be choosy because their fruit it not always right for wine making. The best wine I’ve ever made (besides that first year blueberry) was a Black Plum dessert wine. I made that from Produce Junction fruit. I think a bag was three pounds for $2. I bought six or eight bags, split the plums, took out the seeds and froze the fruit. When a fruit is in season, Produce Junction is the way to go.

Develop local sources. You can make great wine from whatever your local fruit supply provides.

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Quick Tip – Temperature and Fermentation

February 22, 2008 at 6:55 pm (Kit Wine, Quick Tips, Winemaking Tips) (, , , )

If you ferment your wine at a lower temperature, the wine will have more flavor. Most yeasts need to be above 65°F to get started, but once well under way, the temperature can be dropped to slow fermentation and increase the extracted flavors. My blueberry wine has been fermenting at about 59°F.

I learned this tip just last week from my buddy at a local winery.  He put cooling jackets on his 1000 gallon vats so that he can ferment at 56°F.

This is just as valid for a wine kit, just remember that you can’t go by the number of days in the kit instructions.  You will have to use a hydrometer to know when your primary fermentation is nearing completion.  It will take longer, but it will taste even better.

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