The Winemaker’s Think Tank: Vol 36 – “If I want to make a blend, do I mix the grapes together when I crush, or ferment them separately and blend later?”
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
If I want to make a blend, do I mix the grapes together when I crush, or ferment them separately and blend later?
There are many approaches to creating a blended wine and the chosen path is directly influenced by the desired end result. Blending at crush is often referred to as a field blend. The winemaker may choose to blend at crush when 80% of the blend is one grape. Using cabernet sauvignon as an example, a winemaker may add in a crate or two of Petite Syrah or Petite Verdot to enhance the dark color of the Cabernet Sauvignon. The winemaker may choose to add a crate or two of Cabernet Franc to enhance the spiciness and perceived acidity of the wine. Adding a small amount of a different grape to the larger percentage of the dominant grape in a blend will change the wine subtly, enhancing an aspect of the original grape that may be lacking such as color or acidity.
If the winemaker would prefer to have greater and much more finite control over the flavors in the resulting blend, fermenting each varietal individually would be more advantageous. Different yeast strains may be used on different varietals to enhance specific varietal characters. After a period of separate bulk aging, the wine maker can make different sample blends to determine the final blend of the wines they desire. Perhaps the entire quantity of a varietal will not be needed for the blend or perhaps only small additions of one varietal to another will be necessary to create a balanced final product. The winemaker can create more than one blend with a few separately vinified wines as changing the varietal percentages can greatly affect the final product.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
The Winemaker’s Think Tank: Vol 35 – How do I know if fermentation is complete?
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
How do I know if fermentation is complete?
It is often easy to see visual signs of fermentation: from activity in the airlock, bubbles, and the formation of a cap to the aromas of yeast and carbon dioxide, the wonders of fermentation are succinct observation. But how does the home winemaker know when the fermentation is complete? The simplest way of seeing if fermentation is complete is to taste the wine and observe if there is any sweetness to it. If there is still sugar that you can taste, the yeast have not yet completed their job. The most accurate and scientific way of seeing if fermentation is complete is to take a measurement of the Brix via a hydrometer. A hydrometer is a glass instrument that reads sugar content via the hydrometers buoyancy in wine juice. The juice sample should always be placed into a sanitary, cylindrical shaped vessel. As the wine ferments, yeast consumer sugar and excrete alcohol, making a thinner, less dense liquid. At the beginning of fermentation, the hydrometer will not sink very far into the wine. The sugars within the juice make it thicker and the hydrometer will float on top of the juice. As fermentation progresses the new wine becomes less dense and sugary, allowing the hydrometer to sink down into the liquid. When the fermentation is complete, the hydrometer will sink down into the liquid to the 0 mark, if not farther. When reading the hydrometer, spin it slightly in the cylinder to dislodge any bubbles that may cling to the sides of the hydrometer. Observe where the meniscus of the wine falls on the gradients of the hydrometer. This will give you your sugar level in degrees Brix of the fermenting wine. When the hydrometer sinks to zero or below, the fermentation is complete and you can rack the wine.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
In stock as of 10/18/17 at 8:48AM
JUICES:
- California – ALL Varieties in Stock
- Italian – ALL Varieties in Stock
- Fresco – Call Ahead – arriving daily
GRAPES
- Cabernet
- Chalk Hill
- Central Valley
- Petite Sirah
- Lanza/Suisun Valley
- Lodi
- Aglianico
- Contra Costa
- Malbec
- Lodi
- Sangiovese
- Amador
- Central Valley
- Zinfandel
- Amador
- Cry Baby
- Old Vine Zinfandel from Lodi
- Merlot
- Paso Robles
- Central Valley
- Washington State
- Lodi
- Nero D’Avola
- Contra Costa
- Montelpulciano
- Contra Costa
- Petite Verdot
- Lodi
- Muscat
- Lanza/Suisun Valley
- Central Valley
- Lodi
- Cabernet Franc
- Paso Robles
- Barbera
- Central Valley
- Alicante
- Central Valley
- Lodi
- Ancient Vine
- Thompson Seedless
- Central Valley
- Sagrantino
- Contra Costa
The Italians have arrived!!
Our Italian Wine Grape Clones has finally arrived from Contra Costa. Located below Suisun Bay and East of the Oakland Hills, Contra Costa is the premier growing area for Italian varietal wine grapes. Many of the vines grown in this area are considered ancient. The Mediterranean climate produces wines with bold features and good color. The soil is deep and sandy, making the grapes fight for their water, only increasing the intensity of the fruit. Think big bold reds, with leathery notes, and supple tannins. Quantities are limited, make sure to call ahead so we can secure your order. Ciao!
In Stock as of 10/14/17 at 6:52AM
In Stock as of 10/14/17 at 6:52AM
Juices in Stock:
· California (All Varieties)
· Italian (All Varieties)
· Fresco Juices – Arriving soon.. CALL AHEAD for PICK UP
Grapes in Stock
- Cabernet Sauvignon
- Paso Robles (Limited Amounts)
- Central Valley (Clone 337)
- Lodi
- Sonoma
- Amador
- Cabernet Franc
- Paso Robles (Limited Amounts)
- Petite Verdot
- Lodi
- Mourvedre
- Lodi
- Merlot
- Paso Robles (Limited Amounts)
- Lodi
- Central Valley
- Washington State
- Petite Sirah
- Central Valley
- Paso Robles
- Lodi
- Cabernet Franc
- Paso (Limited Amounts)
- Old Vin Carignane
- Central Valley
- Alicante
- Central Valley
- Lodi
- Muscat
- Central Valley
- Lodi
- Suisun Valley
- Italian Clone from Lodi
- Black Muscat from Lodi
- Malbec
- Lodi
- Sangiovese
- Amador
- Zinfandel
- Amador
- Old Vine Zinfandel
- Central Valley
- Lodi
- Barbera
- Lodi
- Central Valley
- Suisun Valley
- Thompson Seedless
- Central Valley
- Grenache
- Central Valley
- Aglianico
- Contra Costa
- Nebbiolo
- Contra Costa
- Nero D’Avola
- Contra Costa
- Sagrantino
- Contra Costa
- Montelpuciano
- Contra Costa
- Abarino
- King’s River
**If you have not picked up your Lanza-Musto or Suisun Valley Grapes please call us at 877.812.1137**
In Stock as of 10/13/17 at 10:51AM
In Stock as of 10/13/17 at 10:51AM
Juices in Stock:
· California (All Varieties)
· Italian (All Varieties)
· Fresco Juices – Arriving soon.. CALL AHEAD for PICK UP
Grapes in Stock
- Cabernet Sauvignon
- Paso Robles (Limited Amounts)
- Central Valley
- Lodi
- Petite Verdot
- Lodi
- Mourvedre
- Lodi
- Merlot
- Paso Robles (Limited Amounts)
- Lodi
- Central Valley
- Washington State
- Petite Sirah
- Central Valley
- Paso Robles
- Lodi
- Cabernet Franc
- Paso (Limited Amounts)
- Old Vin Carignane
- Central Valley
- Alicante
- Central Valley
- Lodi
- Muscat
- Central Valley
- Lodi
- Suisun Valley
- Italian Clone from Lodi
- Black Muscat from Lodi
- Malbec
- Lodi
- Syrah
- Paso Robles
- Zinfandel
- Paso Robles (Limited Amounts)
- Central Valley
- Lodi
- Old Vine Zinfandel
- Central Valley
- Lodi
- Barbera
- Lodi
- Central Valley
- Suisun Valley
- Ruby Cabernet
- Central Valley
- Lodi
- Mixed Black
- Central Valley
The Winemaker’s Think Tank: Vol 34 – “Fining Agents and Why They Help”
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
Fining Agents and Why They Help
Fining agents can help your wine in a variety of ways, both improving on appearance and flavor. A fining agent is added to the wine to remove an undesirable compound, typically by having the opposite electron charge. There are a myriad of fining agents and each has its own specific ability to help remove an undesirable characteristic within wine. Here are a list of some of the most popular fining agents:
Bentonite: A negatively charged clay that attached to positively charged proteins and will eliminate protein haze in white wines.
PVPP: A synthetic polymer that helps get rid of reductive compounds, often caused by oxidation.
Gelatin: Made of animal bones, it has a negative charge that will attach to proteins and surplus tannins, creating rounder mouthfeel and less astringent wine.
Reduless: A form of inactivated yeast fortified with minerals to help removes sulfur defects such as hydrogen disulfide and other phenolic defects.
SuperKleer: Tandem packets of Kieselsol and Chitosan that will work to eliminate haze in wine.
Noblesse: An inactivated yeast derivative nutrient that aids in reducing bitter flavors in wines as well as the burning effect from high alcohol wines.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
California Fires Update as of 10/14/17
Updated 10/14/17
The fires are still raging out West. They keep evacuating people to safety and the air quality is the worst in the country. Please donate if you can. Even $5.00 helps….
Update as of 10/13/17-
- 5,700 homes destroyed
- 340 square miles burned
- 9,000 fire fighters fighting 16 remaining blazes
- 90,000 evacuated
Napa Valley Community Disaster Relief Fund: https://donatenow.networkforgood.org/napafirerelief
Sonoma County Resilience Fund: http://www.sonomacf.org/sonoma-county-resilience-fund/
Red Cross Northern California: http://www.redcross.org/local/california/northern-california-coastal/chapters/california-northwest
Buy Wine: Lamborn Family Vineyards will be donating 100% of their profits of their 2013 Zinfandel with 100% of profits being donated to the Napa Valley/Sonoma County relief effort. https://www.lamborn.com/Order-Wine
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Updated 10/12/17 – More ways to help –> http://www.winemag.com/2017/10/10/firerelief/
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As many of you have heard devastating fires are ripping through Northern California. Napa, Sonoma, Santa Rosa, and Solano County (Suisun Valley) have all been affected. Currently our growers and friends are evacuating to safety. In this time of sadness and chaos it is difficult being so far away from our friends and west coast family. It limits us to what we can do to help. Musto Wine Grape will be making donations to the Bay Area Red Cross, the California Fire Foundation and CVNL. If you are inclined to help we suggest you donate to these relief organizations as the funds will go directly to those affected by these terrible fires.
Bay Area Red Cross: http://www.redcross.org/local/california/northern-california-coastal/chapters/bay-area
California Fire Foundation: http://www.cafirefoundation.org/
CVNL: https://cvnl.org/why-cvnl/donate-sponsors/
The fires are still raging out West. They have evacuated much of Suisun Valley, Green Valley, and Gordon Valley. Please keep our California family in your thoughts and prayers.
Read more about the fires here –> via CNN
Showcase Your Wines!
Don’t forget about the Musto Wine Grape – Amateur & Commercial 2017 Wine Competition! All wines are tasted and judged in Riedel glassware by the Top Wine Tasting & Winemaking Judges on the East Coast! Lots of feedback, tasting notes, and prizes. Sign up today! Your wine could win Best in Show!
Click HERE to download your Competition Documents.
In stock as of 10/7/17 at 7:06AM
JUICES:
California Juices: California Select, Cry Baby, and Colina del Sol
California Lodi Gold Juices: Zinfandel, Chardonnay, Thompson Seedless, Cabernet, Pinot Grigio, Merlot, Mixed Black
Italian Juices: ALL Varieties in Stock
Fresco Juices: Will start arriving Wednesday 10/11
GRAPES:
Barbera
- Cal Special
- Lanza Musto
- Valley Beauty
Petite Verdot
- Caterina
- Lanza
Merlot
- Caterina
- Old Vine Merlot – Lugano
- Washington State
- Paso Robles
- Smiling Baby
Pinot Grigio
- Costamagna
Muscat
- Italian Muscat – Lodi Gold #36
- Caterina #36
- Lanza Musto Muscat Cannelli
- Silver King #42
- Cry Baby #42
- Muscat King #36
Carignane
- Caterina – Old Vine
- Cry Baby
Cabernet Sauvignon
- Caterina
- Lanza Clone 8, 169 – PRE ORDER ONLY, MUST CALL BEFORE PICK UP
- Paso Robles
- Cry Baby Clone 337 Cab
Zinfandel
- Caterina – Old Vine
- Lanza-Musto Primitivo
- Paso Robles
- Valley Beauty
Petite Sirah
- Lodi Gold
- Cry Baby
- Caterina
Viognier
- Costamagna
Alicante
- Caterina #36
- Ancient Vine Gurreriero #42
- Lodi Gold #36
- Lodi Gold #42
Albarino
- King River Cry Baby
Ruby Cabernet
- Lodi Gold
Malbec
- Caterina
- Cry Baby
Mixed Black
- Cry Baby
Riesling
- Lanza-Musto
Cabernet Franc
- Caterina
- Paso Robles (sml amount)
Syrah
- Paso Robles
Thompson Seedless
- Miss Seedless #42
Symphony
- Cry Baby
Old Vine Black Muscat
- Cry Baby
Sangiovese
- Caterina
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