7 Wine Making Activities to help you get through the Quarantine
- Clean out your winemaking cellar/area. As we all know, you can never be too clean in your wine making area. This may be the perfect time for a little spring cleaning. Sweep, mop, and disinfect the floor of your winemaking area. Never use bleach! You can use Mr. Clean cleaner, as it is bleach free and a good disinfectant. In a pinch, you can also mop with some B-Brite and then rinse it off very well (possibly even twice) to clear off any residue.
- Clean out your winemaking “pantry”. Go through all of your packages of additives such as nutrients, potassium metabisulfite, and tannins, and discard things that are over a year old. Many additives can absorb moisture and lose their effectiveness, so it is imperative to store them in sealed plastic bags, sealed plastic containers, or mason jars. Try to get rid of anything very old and make a list of items you have on hand for your next winemaking session. It will make buying new ingredients so much easier.
- Rack….. When wines sit and age for a bit of time, acids and tannins can fall out in precipitate, forming a layer of sludge on the bottom of your vessel. Rack your wine off of this sludge to keep it clean and delicious.
- Check sulfite levels and make additions. While racking the wine, it’s the ideal time to check your sulfite level and add some. If you do not have the ability to test sulfites, drop off a 200ml sample at Musto Wine Grape, and we can test it for you and let you know how much to add. If you can’t leave home, use the general rule of adding ¼ tsp of Potassium Metabisulfite per 5 gallons of wine, every 2 months. This will keep your wine fresh and tasty.
- Bench Trials! There is room for improvement in every wine. With all of this extra time on our hands, it may be the ideal time to try some experimental bench trials with new products. Would your wine benefit from a fining agent such as Noblesse or Gelatin? Would a little flashgum or glycerin smooth out the finish? This is the time to see if any subtle additions to your wine may take it to the next level.
- Taste Test! Now is a great time to give your wines a taste and think about them critically. Try to get as many opinions as possible. Got a wine loving neighbor or friend? Give them a small sample and ask their opinion. Their feedback may lead to you improving your wine in a new way. At the very least, you can have a nice time enjoying the fruits of your labor and deciding on how to improve it, or how much to make next vintage!
- Re-read old Winemaker Magazines or Winemaker Bootcamp Notes to get some winemaking inspiration and brush up on your winemaking skills. You never know what new tips and tricks you’ll learn by re-reading your favorite winemaking materials.
For more information about how MWG is handling the COVID-19 pandemic, please click HERE. During these challenging times we hope you and your family stay safe and healthy!
Sincerely,
The Musto Wine Grape Company
COVID-19 Update from MWG
Dear Valued Winemakers and Customers,
Due to the most recent developments of the COVID-19 virus, the Connecticut State Governor has ordered that all non-essential businesses be closed. However, Musto Wine Grape will be implementing a curbside, pre-order pick up policy. This is being implemented in order to follow the current guidelines and protect the health and safety of our employees and customers.
If you would like to make an order, please follow the guidelines below.
Phone Sales and Assistance
- For the time being the showroom is closed and there will be no entrance into the building. We will re-asses as things develop and once the grapes and juices arrive.
- We will have staff available to take phone calls and emails at, 877-812-1137 and cmusto@juicegrape.com. If you can’t get a hold of anyone on the office phone, feel free to call Christina’s cell at 267-664-3076.
- Bottles and equipment are available for purchase. Please view our retail catalog online or call us to get the updated inventory.
- Please call our office to place an order. We will arrange for a curbside pickup or send via FedEx or Freight Carrier if possible.
Chilean and South African Wine Grapes & Juice
- Chilean and South African grapes and juices are available for order.
- We will have updates this week regarding arrival dates of the grapes and juices.
- When your order is available, we will call you to coordinate a curbside pickup time.
- If you require any yeast or additives, please email or call in your order so we can set it up ahead of time.
Equipment Discounts
- Because of these circumstances we will be implementing a sale on certain items below. Also, keep an eye on our Facebook page for more discounts and free winemaking content.
- Online & For Curbside Pick Up:
- 15% Off Wine Kits
- 15% Off Wine Corks
- For Curbside Pick Up Only:
- 10% Off Wine Bottles
- 10% Off Glass Carboys
Thank you for being patient with us during this challenging time. These measures must be taken in order to ensure the safety of our customers and staff. Please do not hesitate to call or email with any questions or concerns.
We look forward to working with you and having a Happy & Healthy Spring Season. Thank you for supporting us through the years and let’s try to work through this together.
Sincerely,
Musto Wine Grape Company
Post-fermentation tips
Well, you’ve done it – you’ve miraculously turned grape juice into wine.
Brix are at or below 0 when checking on the hydrometer, and it’s time to wrap things up and get your wine on its way to becoming the delicious end result you’ve dreamed of! So what to do first?
Rack your wine off of the gross lees. If you made red wine you’ll be pressing, letting it sit for 1-2 days, and then racking off the heavy gross lees that settle to the bottom. If it’s white wine, there is of course no pressing to be done so you can just rack it right off whatever has settled to the bottom.
Move your wine into your aging vessel of choice. This could be a carboy, tank, barrel… wherever it will live for the next few months, move it there. Make sure there isn’t head space – oxygen is not your friend here.
Check pH and TA. These numbers will have changed during the fermentation, so your current numbers are different than the ones you logged when your fruit or juice first came in. It’s important to know these numbers, as they will dictate your SO2 adds, aging, and storage conditions.
Taste your wine! Think of this as the wine’s infancy. It’s not going to taste exactly how it will after some aging, but the potential will be there. Get used to how newly made wine tastes.
Is your wine going through MLF? If so, let it complete. You can check its progress using paper chromatography
Add SO2 as soon as MLF has completed. This is imperative and keeps your wine protected.
Clarification. If using clarification or fining agents to help clear your wine. Similarly, you can let it settle and continuously rack it over time.
Filtration. Help clear your wine so it will sparkle in the glass! While this step is not entirely necessary, it will give the wine clarity as well as helping with microbial stability by eliminating any bacteria that may be present.
Musto’s Winemaker Bootcamp Testimonial
Winemaker Bootcamp Testimonial from The Shifrins
If you are thinking about learning how to make wine, and want to have a lot of fun doing it, you should definitely consider Musto Wine Grape’s Winemaker Bootcamp.
Knowing nothing about wine making, but with family heritage that included it, we retired on a Friday, attended our first Wine Making Bootcamp the following day, and thoroughly enjoyed each session! Frank Renaldi is not only an informative and highly capable wine maker, but he made sure each Saturday morning was great fun.
We had a really good time, made new friends, learned all the “basics” we needed to begin making wine, and came home with five gallons of great wine!
Since Bootcamp, and equipped with the knowledge it provided, we have been able to successfully make several batches of wine at home, and have even planted a small vineyard! Since becoming part of the “bootcamp family”, the Musto crew has been extremely helpful and supportive of our wine making ventures. We are very pleased that we decided to attend the Musto Bootcamp, and can’t imagine getting a better start into our new hobby!
Michelle and Sam Shifrin
Happy Taco Tuesday!
Happy Taco Tuesday! Today we’ve got a quick and easy taco dinner board recipe and wine pairing for you to share with your friends and family.
What you’ll need:
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Soft/Crunchy tortilla’s (we love Old El Paso’s Stand N Stuff tortillas for easy building and serving!)
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Onions
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Meat of choice
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Taco seasoning
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Cheese
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Lettuce
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Tomatoes
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Salsa
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Sour cream
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Guacamole
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Cilantro
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Limes
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Jalapeño peppers
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Tortilla chips
Serving board, preferably one that is round with raised sides. This one is beautiful, durable and budget friendly!
How you’ll do it:
Start with your serving board – lay down some parchment paper and place a bowl with shredded lettuce and tomatoes in the center.
Place smaller bowls around the center bowl and fill them with salsa, guac, jalapeño’s and sour cream. Make sure to leave room for your tortilla shells around the outside.
Take your taco meat of choice and cook with a medium onion and add your favorite seasoning. Fill the taco shells with meat and cheese and bake for 5 minutes.
Place your tacos around the outside of the board around the bowls placed in the center.
Place tortilla chips to fill in any empty spaces (and have an extra bowl to the side with more chips, because who only has a few?)
Last but certainly not least – serving some wine with your taco board. This will depend on the kind of meat you used for your tacos, so we came prepared with pairings for a few different kinds!
If you’re doing fish tacos: citrusy whites tend to be best, but depending on the taco, you might be able to try a red. If you prefer wines with a touch more body and fruit, try some Sauvignon Blanc. It tends to have a mix of citrus and tropical flavors and a zippy herbal quality that’s tasty with cilantro. If you’re going for a grilled fish, like salmon, the red cherry fruit in lighter styles of California Pinot Noir works well. A hint if spicy oak can pair nicely with the char.
If you’re doing pork tacos: try Zinfandel or a new world Pinot Noir. Spicy, seasoned pork screams for a fruit forward red to accompany the meat’s robust flavors, yet one with enough acidity to cut through the taco’s richness. The acidity of a new world Pinot Noir will give the pairing a lighter, more on-it’s-feet feel, where as Zinfandel’s signature spice and juicy mouthfeel create a lush, succulent pairing for the pork.
If you’re doing steak tacos: Malbec! Malbec’s rich, fruit-forward palate and robust tannins pair gorgeously with the fat and spice of grilled steak.
If you’re doing ground beef tacos: Grab a bottle of Grenache for this one. The blend’s spicy, dark fruit flavors and medium tannins are a perfect match for seasoned ground beef.
Interested in making your own wine? Give us a call at 877-812-1137 to discuss how to make your very own wine at home!
Why you’ll love Pinotage! From our grower Grettchen van der Merwe
Why Pinotage rather than other red wines?
Because it is different. Because it is uniquely South African. And because it allows you to strike a blow against the tyranny of the conventional.
The popularity of this variety unique to South Africa has steadily been growing in the US. The 2020 harvest is well underway and the Pinotage destined for US cellars is on its way. After careful vineyard selection the grapes that are deemed worthy are immediately cooled and packed by our friendly pack house ladies.
The attitude of reverence that many people have towards wine is perhaps best illustrated with the above quote. There are surely many reasons for drinking wine and as far as Pinotage is concerned it has many things going for it. For one, and most importantly it is enjoyable. Another is that is it red – somebody once said that the first duty of wine is to be red.
Yeast choice should be primarily based on alcohol and cold tolerance and secondarily on aroma production. Aeration during yeast rehydration is recommended for high risk fermentations (e.g. high sugar concentrations, potential nutrient imbalances and low temperatures). An enhanced estery character, suitable for wines that will be marketed earlier, will develop at fermentation temperatures of 22 – 24ºC. A less estery character, for full-bodied wines that will be marketed later, following wood maturation, is possible at temperatures of 24 – 28ºC. Fermentation at 28 – 32ºC is only recommended for full-bodied wines. Frequent mixing of skins and must by pump-overs or punch-downs is important. Skin cap temperatures exceeding 32ºC could potentially cause stuck or sluggish fermentations, or even bacterial spoilage.
Frequent pump-overs or punch-downs during the early stages of fermentation will give less tannins as well as softer tannins. Concentrated aeration during the last phase of fermentation produces a softer tannin structure. Skin contact towards the end of fermentation or after fermentation depends on the required wine style, but pressing is usually done before completion of fermentation (2 to 8º Balling). Extended maceration is only recommended for wines made from healthy grapes harvested at optimum ripeness and that are destined for further maturation. Sensory evaluation on a daily basis is necessary.
By Grettchen van der Merwe
- To read more about the South African Wine Harvest click HERE.
- For more information about Grettchen and her winemaking click HERE.
- For more information about making Pinotage wine click HERE.
Questions? Or would like to make an order?
Call us at 877-812-1137 or email us at sales@juicegrape.com!
Annual Winemaker Awards Dinner Update
Our Annual Winemaker Awards Dinner tickets are on sale!
Get ready for a night of celebration, dancing, great food, raffles, and of course – wine tasting! We will have more details to follow with which items we will be raffling off. Also, we have a NEW feature to our Winemaker Awards Dinner this year. Every year our growers fly out and pour wine for you. But this year, if you would like, we want to invite you to pour your wines for guests and growers as well! We will have a few tables set up for you to pour your own wines during the tasting portion of the event. Please email cmusto@juicegrape.com and cmulryan@juicegrape.com to reserve your spot to pour your wines. They will set up a special table and materials just for you!
We hope to see you at this year’s dinner!
South African Harvest Update
While the Chilean grapes ripen and start to harvest, our South African grapes and juices are boarding boats. South Africa grows most of their wine grapes on the west coast. There is a cold current called the Benguela that flows up from the Antarctic cooling down the coastal regions; making it perfect for growing high quality wine grapes. Between the coastal cool breezes, altitudes, and fertile soils the vineyards thrive. Altitudes have a lot to do with the vineyard climate. The altitude differentiation creates micro climates throughout the Western Cape with different and interesting soil components. Stellenbosch (where we source some of our grapes) is South Africa’s hub for premier wine production. The climate is moderate and produces some of the world’s best Cabernet Sauvignon. The Breed River Valley is another region we source from that is a hot and dry climate with fertile soils. The Breede River Valley produces much of South Africa’s wine production, with many micro climates making up this viticulture area.
Cabernet Sauvignon is South Africa’s second most planted variety, right after Chenin Blanc, which is the most planted grape in South Africa. Cabernet Sauvignon from this region of the world is full bodied, notes of black fruit, and chewy tannins. Syrah from South Africa can be created in two different ways. Some winemakers create a full bodied, rich, high in alcohol, and ripe black fruit flavor. Other winemakers create a peppery Syrah that is more medium bodied. These winemaking styles depend on your maceration time and yeast you utilized. Pinotage, a cross between Pinot Noir and Cinsault, creates an interesting red wine. It can be made in a range of styles. Some winemakers make it in a Beaujolais style, others make it in more of a Burgundian style, and more and more winemakers are making it in a fruit forward style. You have lots of room to put your own creative spin on Pinotage!
This season we will have Cabernet Sauvignon, Syrah, Pinotage, and Barbera grapes available. In juice format we will have Shiraz, Merlot, Pinotage, and Cabernet Sauvignon.
There are many white wines from South Africa that are fun to make. Chenin Blanc is the white wine of South Africa and it creates a fresh, zesty, wine with notes of stone fruit. Sauvignon Blanc is another popular wine that is widely grown. South African Sauvignon Blanc is full of green citrus notes with crisp acidity.
This season we will have Sauvignon Blanc, Chardonnay, Semillon, Chenin Blanc, and Pinot Grigio juices from South Africa.
Arrival Estimates:
The Pinotage is harvesting in Mid-February, the Barbera, Syrah, and Cabernet Sauvignon will be harvested a few weeks later. The grapes and juices from South Africa should start arriving in mid-March.
Grapes Available from South Africa:
Pinotage, Cabernet Sauvignon, and Barbera
Juices Available from South Africa:
Shiraz, Merlot, Pinotage, Cabernet Sauvignon, Semillon, Chardonnay, Pinot Grigio, Chenin Blanc, and Sauvignon Blanc.
For more information on making wine from South Africa check out these blogs posts:
- Wine Spotlight: South African Pinotage
- Why I’m Making South African Syrah This Year..
- Winemaker Spotlight: Grettchen van der Merwe
- Spring Wine Yeast Suggestions
- Making Wine from Pinotage Grapes
For more information or if you would like to make a purchase please call us at 877-812-1137 or email sales@juicegrape.com
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