My chambourcin is now at about 17-18 brix with high acid. I didn't
measure the acid, but I can sure taste it. I may be able to let the
grapes hang another 2 weeks, but doubt that is enough. Is chambourcin
any good if the grapes aren't fully ripe? I don't want to waste my
time and efforts if the stuff won't be drinkable.

I was considering pressing the grapes out, chucking the pulp, saving
the skins. Then ferment a white wine on them. Anyone ever try this? I
know I will get a wonderful color.

Tim

Actually, I just got the acid readings from Walker's and looked up
Fall Bright's. My grapes seem to be right in line. What a lousy year!
Fall Bright's Baco TA was like 1.79. Traminette from Walkers is 1.52,
with a ph of 2.86.
Tim
> My chambourcin is now at about 17-18 brix with high acid. I didn't
> measure the acid, but I can sure taste it. I may be able to let the
> grapes hang another 2 weeks, but doubt that is enough. Is chambourcin
> any good if the grapes aren't fully ripe? I don't want to waste my
> time and efforts if the stuff won't be drinkable.
>
> I was considering pressing the grapes out, chucking the pulp, saving
> the skins. Then ferment a white wine on them. Anyone ever try this? I
> know I will get a wonderful color.
>
> Tim

Tim,

My Chambourcin is being difficult too. Four days ago they were at 15.5
Brix, but the acid was starting to come into line. I'll test the pH this
weekend. They're netted, so I can wait a while and adjust the acidity if
necessary.
If you're worried about "greenness" from underripe grapes, a few things
come to mind: firstly, destem _fully_, getting out all possible green
matter. Secondly, add a few grams/gal of powdered oak at the start. This
seems to mask the problem. Thirdly, after 3 or 5 days, let the
temperature spike to about 90°F, then taper off. This seems to blow off
a lot of the greenness. Also, consider blending with earlier ripening
grapes. I've blended Chambourcin with Chelois and Baco (about 2:1:1) for
a nice Beaujolais style. (In the future, I'll replace the Baco with
NY73.) Lastly, or maybe firstly, let 'em hang as long as possible, and
add acid if needed.
There's a lot you can do to ensure you get a good wine from this
batch.

I'm in NW NJ, and it's been a miserable growing year. I picked my whites
on Sunday, and it was a toss up whether I'd crush them or compost 'em!
Would you believe only 30 lbs. of fruit from 20 vines? Pitiful.


Luck, Mike MTM

>> My chambourcin is now at about 17-18 brix with high acid. I didn't
>> measure the acid, but I can sure taste it.

You taste it more if the grapes aren't ripe.

>I may be able to let the grapes hang another 2 weeks, but doubt that is enough. Is chambourcin
>> any good if the grapes aren't fully ripe?

High acid is common with eastern reds. Picking grapes that aren't
fully ripe makes it worse.

vince norris.

Tim,

Worse case scenario you should be abe to use it for blending or give it
away.

Where are you located?


"Tim McNally" > wrote in message
om...
> My chambourcin is now at about 17-18 brix with high acid. I didn't
> measure the acid, but I can sure taste it. I may be able to let the
> grapes hang another 2 weeks, but doubt that is enough. Is chambourcin
> any good if the grapes aren't fully ripe? I don't want to waste my
> time and efforts if the stuff won't be drinkable.
>
> I was considering pressing the grapes out, chucking the pulp, saving
> the skins. Then ferment a white wine on them. Anyone ever try this? I
> know I will get a wonderful color.
>
> Tim

I am in Philadelphia.
Tim
>
> Worse case scenario you should be abe to use it for blending or give it
> away.
>
> Where are you located?
>
>
> "Tim McNally" > wrote in message
> om...
> > My chambourcin is now at about 17-18 brix with high acid. I didn't
> > measure the acid, but I can sure taste it. I may be able to let the
> > grapes hang another 2 weeks, but doubt that is enough. Is chambourcin
> > any good if the grapes aren't fully ripe? I don't want to waste my
> > time and efforts if the stuff won't be drinkable.
> >
> > I was considering pressing the grapes out, chucking the pulp, saving
> > the skins. Then ferment a white wine on them. Anyone ever try this? I
> > know I will get a wonderful color.
> >
> > Tim

"Joe" > wrote in message
.. .
> Tim,
>
> Worse case scenario you should be abe to use it for blending or give it
> away.
>
> Where are you located?
>
>
> "Tim McNally" > wrote in message
> om...
> > My chambourcin is now at about 17-18 brix with high acid. I didn't
> > measure the acid, but I can sure taste it. I may be able to let the
> > grapes hang another 2 weeks, but doubt that is enough. Is chambourcin
> > any good if the grapes aren't fully ripe? I don't want to waste my
> > time and efforts if the stuff won't be drinkable.
> >
> > I was considering pressing the grapes out, chucking the pulp, saving
> > the skins. Then ferment a white wine on them. Anyone ever try this? I
> > know I will get a wonderful color.
> >
> > Tim

Similiar conditions from my back yard vineyard here in Central Maryland.
This year I am trying something different. I crushed the grapes and pressed
after a couple days of cold soaking. I am not fermenting on the skins.
After cold soaking and pressing, the juice is quite dark. I was hoping it
would be lighter in color and resemble a dark rose'
Oh well, I did not have that many grapes anyhow and the experiment will be
interesting.

>
>