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  • Our vineyard on Hyatt Hill sold after harvest 2016.This included the vineyard and barn, coolers. Fall Bright is closed. Thomas G. Mitchell (Sr.) 4-23-1944 to 12-1-2015 Graduate of University of Wisconsin, Madison Campus, 1967, with

  • How much to add? nice additive addition reduction tool http://www.winebusiness.com/tools/?go=winemaking.calc&sid=5 Acid TA and g/L issue for use of the tool at winebusiness.com: 0.78 TA is same as 7.8 g/L for winebusiness/tool site Adjusting the TA

  • MALIC ACID TEST Malic Acid Quick Tests - Making MLF Monitoring Efficient for Everyone Accuvin Malic Acid Testing malic acid helps to determine if a malolactic fermantation is finished. The Quick Test Malic Acid test

  • Retyped from Wine Analysis Bulletin, by Harold E Applegate, with permission from American Wine Society , http://www.americanwinesociety.org Total acidity as tartaric acid in must or wine: Reagents: 0.1Normal (N/10) sodium hydroxide (NaOH) 1% phenolphthalein in

  • Acidex is a double-salt seeded calcium carbonate designed to reduce both tartaric and malic acids in juice or wine. Potassium bicarbonate just reduces tartaric. (Acidex is no longer available, but some winemakerw still need the

  • Acidex Super K contains potassium bicarbonate (99%) and potassium bitartrate (1%). (We do not carry this item, you may blend your own.) Please note that Acidex Super-K should not be confused with regular Acidex. Acidex

  • AGRICULTURAL LINKS Pick your own.org Pick your own, recipes, lots of other links. Vineyard Trellis Systems NYS WINE WINE GRAPE FOUNDATION cropoutlook2004.htm major winter injury http://www.grapes.umn.edu Cold Hardy Minnesota grapes Finger Lakes Coop Extension Grape

  • AIRLOCKS and BUNGS AIRLOCKS What are these? They may be called water traps or water locks.We carry a twin bubble airlock and a three piece cylinder airlock. Airlocks are important for all home wine and

  • VINOMETER Amateur winemaker like to test their crafts for alcohol after it is finished, but trust me, he or she needs to do it the other way around. Most wines that we think are dry,

  • Tom's apple Metheglin 08-Dec-06 Tom always boiled any recipe that had honey in it and skimmed impurities from the top of the boil. I do not know how long that took. He used brewing and

  • IF you use ascorbic acid in wine, please note that it reacts with the SO2. Test the SO2 level and adjust as needed, otherwise the wine will oxidize. Even though Ascorbic acid is an anti-oxidant

  • AURORE: Seibel 5279 cross from around 1860. It produces a white wine of modest, neutral varietal character and is often used as a blending component. It is a popular blend for Delaware, and most other

  • Part FROM A CROSBY BAKER NEWSLETTER B-Brite and C Brite B-Brite: The best All-Around Cleanser in your Home! Instructions on the B-Brite container: Dissolve one tablespoon of B-Brite per gallon of warm water. Wash equipment

  • Baco always requires cold stabilizing because of its high acidity . Baco is a French hybrid (Folle Blanche (V.) X riparia, 1902. It is complex, very crisp with dark color and a fair tannin content.

  • BARREL SPIGOTS Wooden #3: 7" long Wooden #4: 8.5" long Wooden #5: 9.5" long You may wish to drill a spigot hole before filling with wine. Different size spigots will require different size holes. Size

  • Oak barrels are the traditional way of aging wine. Barrels do require special treatment before they are used. All barrels come with a bunghole and a travel bung on the side. You need to prepare

  • Barrelkleen must be neutralized with citric acid prior to contact with your wine. ContainsSodium Sesquicarbonate, Soda Ash and Lye BE CAREFUL OF FUMES: NOSE AND EYES Use at the rate of 1/2 to 1 pound

  • BARRELS for sale, other links http://www.1000oaksbarrel.com/index.php/oak-barrels-home-brews-cocktails/black-steel Five gallons is 18.9271 liters. You will need to top up with 1.0729 liters of wine or 1 quart (32 ounces) plus 4 ounces. If you use 750 ml

  • WINEMAKING AT FALL BRIGHT What equipment do I need to start making my own wine at home? What wine making supplies should I have? Help! We can provide you all you need to start making

  • Basic winemaking outline, a pdf short outline by Marcy and Tom Mitchell BASIC WINEMAKING fall bright online winemaking basics.pdf DOCUMENT by Tom and Marcy Mitchell 36 PAGES Basic Brewing by Tom Mitchell Beginner Mashing condensed

  • BATF regulations (Federal) for home winemaking. PLEASE check your state laws! May 2008: Prohibition Repealed 75 years ago. Slowly but slowly we make progress. Forty six years later in early 1979, home brewing was legalized

  • Recommendations for blending focus on acid, pH and taste. The most sure way to blend is after fermentation when the wine taste good and may be complimented by blending to adjust tannin or the acid

  • Hybrid Blends at Fall Bright 1984 was probably the first year that Tom introduced a juice that had had the acid and sugar adjusted for the novice winemaker. It was called 'Red Blend - our

  • The life of wine in the bottle is longer if the pH is not over 3.4 to 3.45 A pH of 3.5 or 3.6 will not yield a long living wine. Lower pH will have

  • Bocksin is not available this side of the ocean anymore, but I hated to delete the instructions. Bocksin: Silicium Dioxide SiO2Silicon (English) DioxideSilicium (Latin) Dioxide Kieselsol is the commercial name for liquid silicon dioxide. When

  • BOTTLING: FILLERS, CLAMP AND VALVESBOTTLING SPIGOTS The Combination bottle fillers can be used with or without a spring, which makes it both a gravity filler and a spring bottle filler. Guaranteed not to leak. (Let

  • BREW BELT (NOT FOR GLASS) winemakeri inc. Manufactured and tested in accordance with CSA 22.2 No. 64-M91 and UL 499 standards. Certified for use in both Canada and the U.S.A. © 2001 winemakeri inc. PATENT

  • BASIC BREWING by Tom Mitchell a pdf document, in full below Beginner mashing in drop down menu Preface prepared by Thomas Mitchell As Ken Shales pointed out in his book, Advanced Home Brewing, "…There are

  • Brix is the sugar percentage of fresh fruit before fermentation. Balling is the sugar percentage with a bit of alcohol involved. 2016 2015 2014

  • 2015 Variety Brix-Refract TA pH Aurore NA Baco NA Baron's Red Blend Mid-Oct 23 Cabernet Franc 21.5 Cabernet Sauvignon 21.5-22 .66 Carmine NA Catawba 16.4 1.065 2.89 Cayuga 19.2 Chambourcin 19.5 1.1-1.3 Chancellor 21.0 Chardonnay

  • Brix Numbers coming soon. I am not providing TA, this year. Please share if you run numbers from juices purchased here. 2016 Variety Brix-Refract TA pH Aurore 13.5 Baron's Red Blend Mid-Oct 22 Cabernet Franc

  • Instructions: Hydrometer (reading) instructions Some hydrometers come packed in a tube you may use for test samples, others you may need a hydromater jar, which is a tall cylinder plastic or glass jar for the

  • Current harvest test results for brix, pH and TA (total acid) for our grapes and juices. 2014 Grape Harvest Variety Brix-Refract TA pH Aurore 16 Baco NA Baron's Red Blend Mid-Oct 23 Cabernet Franc ~19-20

  • BUNGS DRILLED (BORED) AND SOLID Buon Vino "hollow core" sometimes called intermediate.We call these Hollow Core and you can see why. They fit a wider range of necks due to the longer body length. They

  • INSTRUCTIONS FOR THE BUON VINO MINI JET FILTER Caution: As with any new and dry priming pump, pour some water into the intake hose before flipping the switch. Do not run dry nor run while

  • Instructions for Buon Vino Super Jet Filtering tips: Muddy looking wines should not be filtered, rather they should be clarified with proper fining. Check the brix, TA and pH. Make necessary adjustments and additions such

  • Recent research has actually shown that Cabernet Sauvignon is the progeny of Cabernet Franc and Sauvignon Blanc and not vice-versa, as previously believed. Cab Franc is not the "other Cab" as we have been calling

  • Cabernet Sauvignon is one of the most widely grown wine grapes in the world. It produces a big powerful dark red wine. This variety has been blended traditionally with Merlot and Cab Franc. In the

  • CALCIUM CARBONATE CaCO3 Instructions Fall Bright, The Winemakers Shoppewww.fallbright.comDundee, NY, USA, 607-292-3995 (for juice BEFORE fermentation) NOTE: Acid reduction with Calcium Carbonate, Potassium Bicarbonate, OR Acidex can not exceed more than a .4% total reduction

  • BOTTLE DRESSING: CAPSULES AND LABELS: Heat shrink capsules. HEAT SHRINK CAPSULES can be shrunk onto a 750 ml corked bottle of wine with hot water, heat guns, blow dryers. This is a Fast Seal Tool,

  • CARBOY ACCESSORIES Carboy Carrying Web Strap, 2 people can carry! Adjustable. Black for 5-7 gallon jug shown. One of our winemakers said these are the best thing since sliced wine. They allow him to carry

  • We no longer stock glass carboys.I may have some used glass once in awhile, so ask. Will not ship. Carboys: We carry 3, 5, 6 gallons Better Bottle PET Better-Bottle® PET carboys Available in Plain,

  • Carl Shively: ALFRED STATION - Dr. Carl E. Shively, 79, of Random Road, passed away on Sunday (July 12, 2015) at the Hart Comfort House of Allegany County in Wellsville. Born in Laurelton, Pa., June

  • Carmine is a vinifera cross variety that you will not find in many shops or vineyards or wineries. It was developed by Dr. Harold Olmo (1910-2006) of the University of California in 1946. https://senate.universityofcalifornia.edu/_files/inmemoriam/html/haroldolmo.htm Dr

  • IN MEMORIAM Harold P. Olmo Professor Emeritus of Viticulture UC Davis 1909– 2006 Harold P. Olmo died June 30, 2006 from complications after breaking a hip. Harold was a grape breeder and geneticist. His breeding

  • George Louis Casler, age 85 of 450 Savage Farm Drive, Ithaca, NY, died on June 12, 2015. George was born on September 17, 1929 at Litchfield, Herkimer County, NY, the son of Charles B. and

  • Catawba is a red grape with a white or light rose juice. It is a spicy flavored seeded slipskin with a pronounced labrusca aroma. It is a great jelly grape with it's distinct flavor. It

  • Cayuga White, formerly GW-3, is a cross of Seyval (French Hybrid) and Schuyler (American) and was named by Cornell University in the early 1970s. It is one of the more productive and disease -resistant varieties

  • Chambourcin, Johannes Seyve 26-205, is a relatively new French American variety. It is used as a varietal wine and for blending. Chambourcin has moderate to dark color with cranberry, raspberry tones and should be fermented

  • Chancellor, Seibel 7053, was developed in France during the late 1800s by Albert Siebel and is still grown widely in France, primarily for Bordeaux red wine. As of the late 1980s, France still had nearly


May Your Wines Fall Bright!