There are many elements included in determining the correct time to harvest your grapes. In this class we will look at those elements,and there will be a hands-on demonstration of using a field refractometer. Crusher types will be discussed as well as a high level overview of the chemical additives recommended during the crush. Both whites and reds will be discussed. We will then move on to the tools and equipment used during the fermentation process. We will have a high level overview of chaptalization, enzymes, yeast selection, nutrients, and punchdowns. The various types of presses available, and wine handling after pressing, will be discussed. Upon completion of this class, the student will be equipped with enough information to make wine from grapes on their own.
Classes are held at the beautiful NY Wine and Culinary Center, in Canandaigua, NY. There are hotels and restaurants near the Center, and may Vineyards and Wineries just a short drive away. You can register online by visiting NYWCC.com, Program Schedule, and then selecting the Backyard Vineyard Lecture Series. You can also call the New York Wine & Culinary Center at 585-394-7070 to register by phone.
