- posted 10 years ago
Greetings, this year I made wine for the first time (with juice) and it appears to have gone well (so far), thanks in part to the kind responses to a post here. I have a dozen year's experience at brewing beer.
Next year I would like to go with crushed, destemmed grapes (the proper way). I live in Michigan, which does have a few wineries selling grapes. There are also area stores where I can get California grapes. I got a press from a friend. I have been thinking about making Michigan/California mixes since
a) the California grapes appear, on average, to produce too strong wines for my tastes. Michigan grapes, on the other hand, make too acid wines. I can't remember liking a Michigan bottle, ever
b) historically I have liked blended wines
c) Michigan wines will certainly have much higher resveratrol content, and possibly more other flavor-inducing compunds
Basically, I would like advice on the following
1) how do people in the area (or other cold areas of the country) get their crushed grapes from the South? Frozen? Is it expensive?
2) do you have a local seller who will destem them for you
3) anything else I need to consider or try
Thanks for any response.