Most people tend to make wine when the fruit is ripe, IMHO. Modern wine making is normally performed in a controlled enviornment, so fruit availability is the controlling factor.
Is there an ideal time of the year to make wine? I've read about different
> views. Some say that it's better to ferment quickly (in warmer conditions)
> because of less chance for bad bacteria to grow, and others say that slower
> times are better for retaining the fruity flavor of the juice.
>
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I don't believe there's a particular time of year, so much as a particular temperature range. IIRC, a cellar with a constant temperature (55-65 degrees) is considered ideal.
Woods
By your definition, we in Texas do not have an "ideal" time it would appear :-) Maybe for a couple of hours in Janurary...
conditions)
You beat me too it Fred. I was just a'fixin' to say that I only make wine between Jan 2, and Dec 30. Dec. 31 is devoted to drinkin' it and I would not trust starting any on Jan 1.
If you live in a warm area and do not have AC, you may not want to start it in the summer. How some ever, I use to make it here in Texas, before AC was available, even in the summer when the temp could be 100 in the house. I did not age it long then and it probably was not the best but I was young and not as finicky.
Availability of the fruit you want to use is key. When it is available, make it. Something is always available.
Ray
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