We are pleased to report that our new Brianna wine just won a DOUBLE GOLD Medal at the International Cold Climate Conference in Minnesota! There were only 8 double gold’s awarded. Congrats to winemaker Steve and his team!
Processing the Grapes: After a couple days battling bearings and starter capacitors, I had the destemmer ready to go. Wednesday, August 27th, we processed our Brianna grapes. The grape clusters are manually shoveled into the destemmer hopper. This machine spins the berries off of the stems, and simultaneously breaks the berry skin. An internal pump moves this mash of skins, pulp and seeds(now called MUST) thru a hose to the vertical bladder press.
The press squeezes the juice from the must, which we then pump to a tank. Our grapes fall into what is known as “slip-skin” varieties. During processing the skins slide whole off the pulp. These skins can then form nearly impenetrable walls inside the press, preventing the juice from getting out. So we use rice hulls in the press. Rice hulls are the seed coating left after rice is processed, and dumping adequate amounts in the press with the must forms channels that the juice can use to escape. It allows us to increase the juice yield. A typical juice yield from a ton of grapes is 150 gallons. We got a yield of about 168 gallons per ton using the rice hulls.
Welcome to our Winemaker Blog. Train Wreck Winery winemaker, Steve Larson, will share the experiences of growing and harvesting grapes, and the process of making wines. Please follow along, ask questions, and if you enjoy the story, please share with your friends!
BRIANNA HARVEST. We picked our Brianna grapes on Saturday August 23d. The timing of harvest is based on the chemistry of the grape, as well as when we can get help to harvest. In the grape, we’re looking at sugar levels, pH, and total acidity.
For the Brianna, I focus on the sugar level (expressed in degree Brix). Brix is actually a measure of dissolved solids, but virtually 100% of dissolved solids in grapes consists of sugar in the form of sucrose. For Brianna grapes, we’re looking for 15-17 Brix. If the sugar gets higher, this grape can develop aromas we don’t want. “Foxiness” is a term used for one of those aromas that we don’t want. Some use the term “cat-pee” instead of foxiness. Either way, sounds like something we want to avoid.
We’d like the pH of the grapes to be 3.2 if possible; our grape juice ended up at pH 3.05, with a Brix of 15.5. So we liked the sugar level, and can deal with the low pH. We harvested about 4,500 pounds from our half acre of Brianna, which is double our yield from last year. This yield resulted from a better-than-usual fruit set at bloom, and our intentional leaving of more buds at pruning this spring.
Because of mechanical difficulties with our destemmer, we brought the grapes to the winery and put them in our walk-in freezer at 28 degrees. The cold temp, along with the judicious addition of sulfite, keeps the berries fresh until processing.