Re: Cabernet from fresh juice??

- A
- Aaron Puhala
  
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posted
20 years ago

Fri, Jul 18, 2003 11:26 AM

My suggestion would be to to either seek out a source for fresh grapes or buy frozen must from Brehm if you want ot make Cabernet. In my opinion, Cabernet juice makes a very unappealing wine. Even if the source of the juice were to let it "sit on the skins" for a day to extract more color, the tannin level would be very low and the body of the finished wine would be quite thin for a Cabernet. I find that Cabernet is a very unforgiving variety when it comes to total extract. If you can only get juice, I suggest trying a white wine. If you are intent on making a red from juice, I would suggest fermenting cool (i.e. - like a white wine) to preserve as much fruitiness as possible and maybe even use a yeast that will contribute esters.

Good luck and CHEERS to ALL!

I plan to make some Cabernet from fresh CA juice this year supplied by a local > shop. I was cautioned that the juice may be lighter in color than I expect, as > he didn't think the vineyard lets the juice "sit" on the skins before pressing. > It arrives refrigerated, and stays that way until I pick it up. > > My question is, does anyone here have experience making Cabernet from fresh > juice?, and can offer any tips relative to fermentation, yeast, etc.? Also, is > it true that the juice will be lighter in color? And can I do anything to > increase the tannins and color that would come from the skins? > > Thanks in advance, this is my first batch from juice and can use any tips that > will make it a success! > PB

- L
- Lum
  
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posted
20 years ago

Fri, Jul 18, 2003 3:25 PM

White wine is made by crushing and pressing immediately to separate the juice from the solids. Then, the juice is cooled to a low temperature, settled for several hours and decanted off the residue before it is fermented.

Red wine grapes have colorless juice. All of the red color is in the grape skins, so winemakers ferment the juice in contact with the skins for a considerable time to extract the color. In addition to the color, other materials (tannin, etc.) are also extracted and these other materials are responsible for much of the characteristics typical of red wines. Making a "typical" Cabernet wine from juice alone is practically impossible, but a nice, red colored wine can be made easily.

Good luck, lum

- K
- Ken Anderson
  
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posted
20 years ago

Fri, Jul 18, 2003 5:15 PM

Lum, don't some folks advocate varying skin contact times? Like maybe 18 hours or so? Seems I heard though, that the Niagra I will be pressing this fall will benefit by NO contact time. Gets rid of that "fuel oil" smell. Any advice regarding these Niagras? Thanks! Ken A.