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N.J. Juice Question

I just bought pail juice from Corrado's in Northern New Jersey. My question is, "Is this fresh juice kept chilled to prevent fermentation or is it "hot pressed""? Also, has it been corrected for pH and TA, as I suspect from my tests? Finally, does anyone know where (what vineyard, which state) this juice is from? There is nothing on the pails, like I thought there would be, that would tell me these things and I forgot to ask. When I called to ask, the answerer didn't know. Thanks

Reply to
Tom
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Hey Tom, The juice comes from many areas, they have juice from Italy now also. In the past most of the juice is from the central part of Calif. Things may have changed but who knows. All the juice in buckets has been adjusted. What variety did you get. I am going tomorrow.

Reply to
jheffner

Thanks for the info. I got a Merlot, a Carbernet Sauv. and a Chardonnay. Wonder why they don't list these things on the pails, thanks again.

Reply to
Tom

How do you go about making wine from these pails of juice? Do you need to add anything other than yeast?

Reply to
Eli Renfro

I just got back from COrrados, I got Grapes from Washington state (Merlot) which is awesome!! and cab from calif. not so awesome. The juice they have is mostly from Calif. but they do not divulge anything further... They crushed and destemmed the grapes for me and are almost perfect. Where are you guys located in NJ??

Jeff

Reply to
jheffner

With the Santa Clara Juices I got from American Wine Grape in Everett, MA. You just let the juice come up to room temp. I am doing Barbara and Malvoise and so far so good. They are innoculated with yeast prior to leaving CA. I too would like to know where the grapes came from, but for $40 & 45 per 6 gallon bucket of juice it has already exceeded my expectations.

Reply to
Michael

I am in Ringwood. Where you at? I wonder why they don't want to reveal where the juice comes from? Either it's really bad (which I don't think it is) or it's really good (which I then think they would want to push). I think it's great for my needs and tastes. I've had folks ask where they could buy the wine that I made from it. Buy the way, what did you get for numbers on the merlot? I got a pH of 3.60 and a brix of 1.090, no TA (can't do that damn test).

Reply to
Tom

Tom, The juice is not bad for home use, but there is a distinct off taste that always comes out with the juice. We have made alot from the juice buckets but now since I have the press we do mostly grapes. I live in Dumont. The Merlot was 3.6 and 1.085 If you ever get down this way and want to stop, I am always willing to have a glass of wine.

Jeff

Reply to
jheffner

Thanks, I may. I know a guy that lives over there. His name is David Aponte. Has a son and daughter in the school system, little league, etc. Know him?

fermentation

Reply to
Tom

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