I will be starting my first batch of Foch wine from fresh pressed
> juice, with skins. Does anyone have any experience with this grape?
> What yeast, what about sugar, acid? What about starting SG? Might I
> try to blend some other wine with the Foch? I understand you can make
> a full body young drinking wine.
> Any help will be appreciated .
Genekay, I to am considering making Foch this year. I have had good results with RC212 as well.
Vince wrote, concerning Foch and Leon Millot "who were their "parents"? I'm not disputing what you said, merely curious."
Foch is Kuhlmann 188-2. Leon Millot is Kuhlmann 194.2 and is stated to be a hybrid of Vitis labrusca x V. vinifera, sister variety of Marechal Foch. Both were developed by Eugene Kuhlman from Alsace, France (information taken from a great little book "Fruit, Berry and Nut Inventory, Kent Whealy, Seed Saver Publications). This information gives E. Kuhlman as the hybridizer.
"I've made both, and they seem quite different to me."
In the Kansas City area Leon Millot grapes can be dark red (like mine) or lighter red in color. The wines from the two types of grapes are somewhat different but this may be due as much to winemaking technique as to the grapes.
Bill Frazier Olathe, Kansas>
Thanks for the info, Bill.
The PA grapes I've used produce a dark red wine.
vince norris
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