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Old 05-31-2013, 03:02 AM   #11
Billy-Klubb
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Quote:
Originally Posted by sloanfamilydsm View Post
I do not have a true recipe but rather a few base rules. Then i will vary the process based on how the grapes do for that particular year.

I crush with stems and do a light 6-12 hour maceration. Sulphite to 25 ppm during crush and press the juice. I take a gravity reading and test for acidity then adjust to fit the flavor profile of the grapes. After fermentation I will bulk age the wine until the next years harvest where I will then taste and adjust the current years numbers to fit my taste buds from the previous years wine.

Like I said, no real recipe just adjusting my numbers to fit my own taste buds.
holy what the flocc?!? I was just planning on using mine in a pyment. my brain's too full of beer stuff to learn new wine stuff. I might just stick with wine kits for a little while!
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Old 06-01-2013, 04:37 AM   #12
sloanfamilydsm
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Jun 2011
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[QUOTE=aeviaanah;5233606]Haven't been able to identify these yet....




We got our vines right before a thunderstorm was rolling in. During the rush to plant them, before a week worth of nasty weather set in (Iowa weather ), I could not remember which of the two vines I had planted in which row.

The first two years, while the vines were being trained; I thought I had a damn good idea which vine was in each location, but was only guessing because my logic always strayed to whether or not I put the red varietal's row closer to the sun so it would receive more light and get to a lower acidity.

I literally waited 3 years before I knew for sure which vine I planted in row.

In case you are wondering, I planted the Espirit in the southern east to west row(pictures are looking to the west, 6 year old is looking down towards the blueberry bush(s)).

 
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Old 06-01-2013, 04:21 PM   #13
Billy-Klubb
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I was ready to go pull that grape "stump" when my wife told me just to wait it out a little. glad I did. this morning I saw one small leaf had broke out on the underside and a very tiny red bump breaking through the top. still glad I got another variety though.
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Old 06-02-2013, 11:36 PM   #14
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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Oops... was eating Cabernet grapes earlier this week and forgot to take pics! Yummy!

 
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Old 06-03-2013, 12:31 AM   #15
sloanfamilydsm
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Almost forgot the concord vines. These are mostly decorative as the kids can have at em

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Old 06-03-2013, 03:40 PM   #16
WilliamSlayer
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Quote:
Originally Posted by sloanfamilydsm View Post
Almost forgot the concord vines. These are mostly decorative as the kids can have at em
Great idea! Grapes for dad, and grapes for the kids.

 
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Old 06-29-2013, 08:20 PM   #17
sloanfamilydsm
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Swenson Red



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Espirit



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Espirit on left and Swenson Red on the right

 
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Old 08-09-2013, 12:22 AM   #18
sloanfamilydsm
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Swenson Red at 12deg brix



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Espirit at 8deg brix

 
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Old 08-09-2013, 03:32 AM   #19
WilliamSlayer
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I'm not familiar with those two varietys. What don they taste like?

 
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Old 08-09-2013, 03:34 AM   #20
Honda88
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Jan 2012
Pella, IA
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Hey there sloanfamily, I have Frontenac vines growing in my parents backyard here in Pella, Iowa. You should give them a shot sometime, as long as you lay down fungicide in the spring time they make amazing grapes.

 
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