blends by customers - 101winemaking.com free winemaking how to make wine for amateur winemakers

101WINEMAKING.COM
42.4883667, -77.113860700000038

ONLINE and Hyatt Hill Shops closed HOME agricultural trellis lenz moser grapes for sale pick your own . org grapes for wines contact location about us location news 2017 update Thomas G Mitchell Sr. weather choice of 3 sites Fall Bright catalog pdf

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 a longer life.

We have had our winemakers tell us about their blends. Let us know what blends you have been pleased with. Take the artist's liberty and enjoy blending!

Below are some blends over the years from Fall Bright and from our winemakers.

Dave's Recipe for a Port from our Barons Blend
6 or so gallons Barons, 4 pounds brown sugar, 4 pounds chopped dried raisins and at bottling time add a fifth of brandy.

Prince's (red) Blend was a blend of Foch, Leon Millot, Chelois and Chancellor: Burgundy style

Baco is a big robust wine (grape) and will fare well as a blending component. Baco by itself needs attention to acid and cold stabilizes very well and ages well. The last bottle will be the best one.

Colobel 1-10% any red for extra color. Colobel is a Teinturier. We ferment this from grapes and bottle it, not for drinking, but for 750 ml of color in any given bottle. Many of our Baron's Blend customers will purchase 5-20 pounds of a red grape to ferment in with the blend for extra color. Many add a bag of skins that we have available. Some will just add a bottle of Colobel from their cellar. Others are happy with their red wines and understand why we call wines made from red juice (cold press) red whites. Any red wine fermented from juice will be lighter in color than if it were fermented on the skins and yet can be very acceptable.

Foch-Concord 75/25

Foch - Chambourcin

Foch - Baco 50/50

Foch -Leon Millot These two grapes are very similar and may or may not benefit from blending with each other

Foch-Cabs

Leon Millot- Baco 50/50

Chelois-Chancellor 50/50

Chancellor-Chambourcin 50/50

Chambourcin-Cabs Sauvignon 25/75 75/25

Carmine: use in blends as though it were a Cab Sauvignon

NY 7301-Leon Millot

NY7301-Cab Sauvignon

Typical noble red blend "Meritage" is a blend of at least 3 of the following 5: , Merlot, Cab Sauvignon, Cab Franc, Petite Verdot, and/or Malbec

Aurore with any white, Aurora is a grape juice/wine of little character and is a good blender.

Aurore-Niagara to tone down the fruit 25/75, 40/60

Aurore-Catawba 25/75, 40/60

Niagara-Catawba Niagara can be low acid if not picked promptly and blends well with Catawba, which is a high acid grape in a good year. If you know the acid of each juice, do a mathematical average or blend by taste after fermentation.

Catawba and a red and water to adjust acid and tons of sugar.

If you use Delaware for blending be prepared to taste it in a blend of as little as 10%. Love Delaware first or avoid it as a blending component. We like it for drinking fresh and Luci likes it for jelly. For jelly, I would blend it with some Catawba to give it a little mystery. By itself it is just too sweet and has no balance. (I am still writing about jelly.)

Seyval-Chardonnay 60/40, 25/75 oaked or not oaked

Gewurztraminer-Riesling 75/25 (to balance acid, a commercially accepted blend)

Vidal-Riesling 25/75 or 50/50 Why such a blend? Maybe a shortage of Riesling. Ferment the Vidal as a Riesling from the start (71B or Cotes des Blanc) to retain the fruit. I call Vidal a poor man's Riesling. Blend after fermenting to taste.

Vignoles-Aurore 75/25

Baron's Blend is a blend of Chancellor, Chelois, Baco, deChaunac and Colobel, Leon Millot and Foch. It is a dark hearty bodied Bordeaux style. The components change due to acid and pH. Sugar is not an issue in putting together the blends as that is adjusted at the end. Many winemakers have commented success at making a "garden variety" wine. To increase the body and color of your red-white Baron's, ferment it on the skins (bagged) or order a small amount of grapes to ferment along with it.

White Blend has evolved into a Queen's blend with the addition of Vignoles and Vidal and Chardonnay to the Seyval, Aurore base.

Maidens Blush was originally a blend of Aurore, Cayuga and Chelois. Chelois is a lighter colored red juice and was very complimentary with the Cayuga. Our first amateur blend for a blush was all Cayuga with Chelois, 75/25

Other compatible blend combinations:

Riesling-Vignoles

Gewurzt-Vignoles

Gewurzt-Riesling

Cayuga-Vignoles

The newest kid on the block is Chocolate Lab from Pleasant Valley, Hammondsport, NY. It had a fruity labrusca base with a sweet finish and, you guessed it: Chocolate. The label has a chocolate lab on it and "Take Me Home!" (Aren't they so smart?) I like it on top of orange sherbet.

Departments

Fall Bright

HOME

agricultural

◦	trellis lenz moser

brix

◦	Brix 2016
◦	brix 2015
◦	brix 2014

competitions amateur

◦	competitions

grapes for sale

◦	pick your own . org

grapes for wines

terminology winemaking talk

testing juices and wines

◦	acid testing tartaric
◦	chemicals for acid testing
◦	phenolphthalein
◦	sodium hydroxide
◦	sodium hydroxide chart
◦	acid test for malic
◦	alcohol
◦	brix testing
◦	hydrometer instructions
◦	proof tralle
◦	refractometer instructions
◦	thief fermtech instruction
◦	residual sugar or rs
◦	titret so2 test

making wine at home

◦	BASIC WINEMAKING
◦	batf
◦	prohibition repealed
◦	equipment use and instruction
◦	airlocks
◦	basic equipment
◦	bungs
◦	carboys buckets
◦	brew belt instructions
◦	carboy carriers and handles
◦	corker
◦	bottle fillers
◦	bottle dressing capsules labels
◦	filter buonvino
◦	buon vino mini jet instructiions
◦	buon vino super jet instructions
◦	check valve instructions
◦	image check valve
◦	degasser
◦	drainers
◦	rinsers
◦	connect john guest
◦	closures
◦	corks
◦	crown screw caps
◦	closure misc-pourer
◦	sparkling
◦	tapered corks
◦	equipment kit brewing
◦	racking
◦	equivalents measurements handy for wine makers
◦	potassium Metabisulfite
◦	where do i start
◦	wine making from juice from Fall Bright, the Winemakers Shoppe
◦	wine making from grapes from Fall Bright, the Winemakers Shoppe
◦	wine making from other fruits
◦	fruit wine making basics
◦	fruit wine additives
◦	apple metheglin
◦	fruit infusion in grape wine
◦	fruity wine
◦	brix sugar adjustment chart and calculations
◦	malolactic
◦	nutrients
◦	fermaid instructions
◦	oak
◦	oak additives
◦	barrels
◦	barrel treatment
◦	barrel wooden spigots
◦	yeast
◦	yeast selection lalvin
◦	yeast selection red star
◦	yeast starter
◦	yeast re-hydration with GoFerm
◦	yeast re-hydration with water

problems in winemaking

◦	acid low
◦	tartaric acid instructions
◦	acid too high in juice or wines
◦	calcium carbonate instruction
◦	cold stabilizing
◦	potassium bicarbonate and bitratrate instructions
◦	Acidex Super K
◦	water for acid reduction
◦	acidex
◦	cleaning contamination
◦	cleaners
◦	one step-straight A inst
◦	b and c brite inst
◦	potassium metabisulfite and citric acid
◦	barrelkleen inst
◦	foaming
◦	filtering cloudy wine
◦	check valve instructions
◦	check valve image
◦	filter instructions bv super jet
◦	filter instructions bv minijet
◦	fining cloudy wines
◦	lq super_kleer instructions
◦	polylact instructions
◦	oxidation
◦	oxidation, browning prevention
◦	oxidation cure
◦	ph may or may not be the problem
◦	rotten egg
◦	hydrogen sulfide prevention
◦	reduless instructions
◦	copper sulfate instructions
◦	ascorbic acid
◦	bocksin
◦	stuck wine
◦	tannin excess
◦	vinegar

specialty wines

◦	bottling a sweet wine - sorbate preservative instructions
◦	blending
◦	late harvest
◦	stopping a fermentation
◦	port
◦	sherry
◦	sparkling wine

concentrates wine

◦	rjspangols instructions
◦	rootbeer
◦	winexpert special

wine and food

vineyard news

◦	crop outlook
◦	crop outlook 2014
◦	crop outlook 2013
◦	cropoutlook_2012
◦	cropoutlook_2011
◦	crop outlook 2010
◦	cropoutlook_2009
◦	cropoutlook_2008
◦	cropoutlook_2007
◦	cropoutlook 2006
◦	cropoutlook_2005
◦	cropoutlook_2004
◦	early budbreak in the vineyard
◦	early bloom 2010
◦	pruning
◦	trellis systems

basic brewing by Tom Mitchell

◦	mashing
◦	hop toxicity in dogs
◦	hop toxicity
◦	hop toxicity treatment

contact location

◦	about us
◦	location

gordon setters

news

◦	2017 update
◦	carl.shively
◦	casler.george
◦	Thomas G Mitchell Sr.