On Feb 4, 6:24*pm, Joe Sallustio > wrote:
> On Feb 4, 4:34*pm, "bobdrob" > wrote:
>
>
>
> > 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.- Hide quoted text -
>
> > - Show quoted text -
>
> I destemmed *~ 200 pounds of grapes by hand for years, it's boring
> biut not that bad. *Depending on how much you want to do that is an
> option. *You can rub them across a milk crate too but I never tried
> that, i just bought a used crusher.
>
> If you blend that high acid Mich with low acid Central Valley fruit
> you may have a winner. *The local stuff might be high acid loweer brix
> and the CA stuff would be the opposite. *I would blend after measuring
> though.
>
> Joe

I suppose I could destem myself, then. My family will drink no more
than 100 bottles a year. Add 20 bottles for friends. And yes, you guys
have convinced me of the need to measure, measure, measure. If I do
stumble on a good wine, it would be good to have the relevant numbers
(mix %, types, brix, TA, pH) in a logbook.

Since I have a large freezer, I will probably freeze the local grapes
too (after crushing and destemming) for best flavor extraction.