greetings! glad your 1st batch was successful... was it a kit or a pail of
juice?

1) Here in the Boston area, we ( my partners in vine) go into the wholesale
produce center to brokers who sideline in wine grapes, juices & equipment. 3
or 4 brokers handle the less expensive ( insert your qualitative judgment
here,) Lodi/Central Valley grapes & 5 gal pails of varietal juices. 1 guy
deals in more upscale grapes from further north. The largest homebrew
supplier sells (her opinion) great grapes from Napa ( autumn) & Chilean
grapes (spring) both on a preorder/pig in a poke basis. She also has fresh
frozen Italian juices. There's quite a few home vintners here, so we have
options... maybe you do too? A 35# lug of grapes: $22-$45 depending...
I don't buy juice but I think its in the $55 a pail range for CV, and
$$$illy for the imported .

2) We don't have guys who offer that service, but I do know that in other
states folks offer "enhanced processing options." at point of sale.

3a) Craig's List/ ebay/ etc? Crusher/destemmers aren't cheap but worth the
investment if you're a toy-guy in this for the long haul.
Maybe there's a rental opportunity out there. We bought most of our toys
from an old timer who was retiring from the grapes & switching to juices;
he's become a mentor & friend.

3b) Join other forums; post for sharing/rentals.

3c) Pls don't laugh too hard: try going to small produce markets whose
staff are Italian, Portuguese,
Spanish - winedrinking cultures! I've made some good friends & got pointed
in good directions by conversing with these local guys. "They know this guy
who wants to get rid of..."

Start asking questions...google local groups. I'd bet that a local homebrew
group has a closet vintner or 2 you can pump for info.

HTH pardon my rambling but I'm home sick, it snowed again last night and
Nyquil stingers give one a loquacious glow... regards, bob

> wrote in message
...
> Greetings, this year I made wine for the first time (with juice) and
> it appears to have gone well (so far), thanks in part to the kind
> responses to a post here.
> I have a dozen year's experience at brewing beer.
>
> Next year I would like to go with crushed, destemmed grapes (the
> proper way). I live in Michigan, which does have a few wineries
> selling grapes. There are also area stores where I can get California
> grapes. I got a press from a friend. I have been thinking about making
> Michigan/California mixes since
>
> a) the California grapes appear, on average, to produce too strong
> wines for my tastes. Michigan grapes, on the other hand, make too acid
> wines. I can't remember liking a Michigan bottle, ever
>
> b) historically I have liked blended wines
>
> c) Michigan wines will certainly have much higher resveratrol content,
> and possibly more other flavor-inducing compunds
>
> Basically, I would like advice on the following
>
> 1) how do people in the area (or other cold areas of the country) get
> their crushed grapes from the South? Frozen? Is it expensive?
>
> 2) do you have a local seller who will destem them for you
>
> 3) anything else I need to consider or try
>
> Thanks for any response.