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Chambourcin Recipe?


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#1 Wade's Wines

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Posted 14 September 2008 - 07:38 PM

Today I crushed the 5+ gallons of Chambourcin grapes that I got from Oldjenx yesterday. I K-Meta'd them to be on the safe side too.
Tomorrow I add yeast.
Any recommendations on this batch? It's the first time I've made wine from Chambourcin grapes.
Sax, what are you doing with yours? It was good meeting you and your Better Half at Ralph's!
Wade
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#2 fernvally

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Posted 14 September 2008 - 07:52 PM

Wade you are about two weeks behind me on the Cham. Here is what i did.

Cold mascerated for one week. I did this at 32 degrees. I have several commercial frig units. I then created a starter with Red Star's Premier Cuvee (sp?). I used 2 packets on the 20 + gallons. Since I did the starter using the must I had plenty of yeast cells by the time I pitched. Just let it go. 7 days in the primary. 32 gallon brute. The sg was near 1.00000..... I was in Iowa so my son punched down twicw a day. ya know this is to keep the skins from developing some type of infection in addition to helping to extract the color and goodness. tongue.gif

Then we pressed and put under air lock. One 6.5 one 5 and 2 single gallon jugs. 13.5 total gallons.

Other then that I don't know what to do other then I will rack in another couple of weeks to remove any other gross lees.

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#3 Wade's Wines

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Posted 15 September 2008 - 04:21 AM

Fern,
Sounds good to me! I'll probably just add yeast this morning and let it roar.
You never added pectic enzyme or anything else, hu? At this point I've made very little grape wine... just a couple concord batches in the past plus a few small batches this year from Vignole-Shardonell blend (to get enough for a batch) and Reliance, a very flavorful seedless table grape.
Hope you're having a great year!
Wade
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#4 Sax9747

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Posted 15 September 2008 - 06:48 AM

Wade

I am following the recipe from the wonderful site of Jack's
I was surprised after crushing and checking the SG that the must came in at 1.092... Perfect...
Did not have distilled water to check the TA will pick up some today..Such beautiful color
after setting on the skins for only a day (Lots of ICE.. Temp down to 40) Letting warm it up today
and pitch the yeast tonight..

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#5 Wade's Wines

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Posted 15 September 2008 - 07:05 AM

Dave,

I'll check Jack's recipe.
S.G. the same... nice!
Haven't checked the TA either, but it tastes wonderful! Any you're sure right about the color! Oldjenx grows some beautiful grapes! I'll watch for your post on TA numbers.
I'm about to pitch yeast. I had 3 choices here at home: Lalvin 71B, 1116, and 1118. Looking at Lalvin's chart, I'll use the 71B.
Keep us posted!

Wade

Edit: Just went to Jack's site. Thanks for suggesting it Dave, and thanks to you too Jack!
Adding:
2 1/2 tsp pectic enzyme
2 tsp yeast nutrient
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#6 Sax9747

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Posted 15 September 2008 - 06:24 PM

Ok checked TA this evening before pitching yeast(Premier Cuvee).
I am getting 7.5. Sure do wish I had a PH meter.. (hint for Barb for my birthday tongue.gif )

OK here is where I am..

Brix 22
Ta 7.5
Pectin enzyme 3tsp
yeast nutrient 2tsp
Premier Cuvee Yeast.

Go Baby Go... smileycheers.gif

Dave

#7 Wade's Wines

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Posted 18 September 2008 - 09:21 AM

Dave,
How's yours doing?
Mine has shown no foaming at all, except a trace in the floating fruit when I stir it. If I move the fruit over enough to see the wine, there's no sign of activity at that level. I checked the s.g. and it's down to 1.020 so it's definately fermenting. Had me a little worried!
I need to decide today on when I'm pulling the fruit.
Wade
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#8 Sax9747

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Posted 18 September 2008 - 10:18 AM

QUOTE (Wade's Wines @ Sep 18 2008, 10:53 AM) <{POST_SNAPBACK}>
Dave,
How's yours doing?
Mine has shown no foaming at all, except a trace in the floating fruit when I stir it. If I move the fruit over enough to see the wine, there's no sign of activity at that level. I checked the s.g. and it's down to 1.020 so it's definately fermenting. Had me a little worried!
I need to decide today on when I'm pulling the fruit.
Wade



I will have to check the SG tonight.... Been punching down the cap 3-4 times a day... Fermenting great and smells


Dave

#9 Wade's Wines

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Posted 18 September 2008 - 11:27 AM

Do you buy your winemaking supplies in Nashville or on line? I've found 3 places in Nashville that sell supplies. All Seasons is pretty good. J. Barleycorn's sells some supplies too, but few. They sell bottles for $7.99 a case! I just ordered 30 cases from them.
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#10 Sax9747

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Posted 18 September 2008 - 04:17 PM

QUOTE (Wade's Wines @ Sep 18 2008, 12:59 PM) <{POST_SNAPBACK}>
Do you buy your winemaking supplies in Nashville or on line? I've found 3 places in Nashville that sell supplies. All Seasons is pretty good. J. Barleycorn's sells some supplies too, but few. They sell bottles for $7.99 a case! I just ordered 30 cases from them.



I buy online and from local.. (All Season's and Don's) I did not know about J. Barleycorn's... A new place on the north side (River Gate area) just started carrying a few supplies..

Don's (Lil' Ole Winemaker Shoppe) is a wonderful place to go and ask questions...

Just checked my gravity.. down to 1.032. looking almost black.

If this comes out half as good as it smells at this point, It will be a sure winner.

Again thanks to Oljenx for some wonderful grapes.

Dave

#11 Wade's Wines

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Posted 21 September 2008 - 10:37 AM

My batch hit 1.000 Friday. I never had time to deal with it then, but yesterday I pressed, added MLF culture and put it under airlock. I had 4 1/2 gallons, very strong on color and wonderful early flavor, lots of it! I'm afraid I'll have to top up with white grape juice to fill the carboy. I think it has enough flavor and color to handle it fine, but sure wish I could keep it 100% Chambourcin!
Next year my Chambourcin vines (20 of them) will be 3 years old and I should have plenty. I have about 100 vines of Cynthiana/Norton too that will be 3 year olds. 280 of my vines will be 3 year olds next season, plus about 50 4th year vines, can hardly wait!
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