Frontenac Grape Recipe

[AlFulchino]

Fuegofan...fantastic...i guess i misread your post...i thought it was all out in the cold for only 8 hours...two weeks is reasonable coupled w a long hot summer...long hot summers certainly help...i have told many around here that i may not ever again see such a growing season as we had at our vineyard in 2010

do you note cherry in your wine?

 

[Fuegofan]

No cherry, yet. What I did detect, back in October, was a flavor that reminded me of the inside of the skin of a dark plum. I have to say, it's easier to taste by myself--with others around I get distracted and it's hard to sift through what that smell and flavor remind me of. I'm looking forward to that opportunity when I bottle it this May or June.

As to the growing season, Indiana was luckier than Iowa--which had a Mother's Day frost which really hurt a ton of vineyards. I see that you're in New Hampshire. Next time I visit my sister in Boston, I'll try to swing up your way.

 

[AlFulchino]

fair enough...and if my Hollis Vino blend is ready we shall share some

 

[Flame145]

Grapeman have you found 71B-1122 to contribute anything to the wine or does it seem to be a "neutral" yeast regarding flavor/aroma. I'm looking to try and work with some different yeasts to help tame some of the high acidity in frontenac gris and la crescent that I have growing.

I have read that this particular yeast help reduce acid in the must. They actually recommend using this yeast if your TA is over 1.0
Although I don't have any personal experience with this, its just what I have read. Good Luck

 

[Ron22]

Let me know just how dumb an idea this is for Frontenac.
My goal is to make a port style Frontenac with out adding the brandy.

Adding sugar to get a SG of 1.130 (potential alcohol 18%)
Use 71B-1122 untill Sg of 1.030 13% alcohol.
Press off the the juice form the skins add some oak chips.
Then making a starter with K1V-1116 or EC-1118 then pitch.
Let ferment dry.
After 2 months rack off oak chips.
After a few more months
Since I live in MN put in unheated garage for a month to try and cold sabalize.
Then add sorbate wait 24 hours then back sweeten to taste.

The reason to start with the 71B-1122 is to help with the acid plus people said it is a good yeast for frontenac.

I do not know the Brix or acid levels on the grapes yet. I will know when they are ready to pick. Getting from a local vineyard.

Any comments good or bad?

 

[vacuumpumpman]

I will typically make port wine from frontac or any red grape wine. I will first check the specific gravity around 1.90 and start cold masculation for a couple of days and then add yeast to it. Once the gravity drops to approx 1.60 add grain alachol to you reach 18-20 %

So to make things more simple - starting possible alachol is at 12% and I add straight alachol (grain 200 proof ) once I reach a 4% residual sugar and increase alachol until I get between 18-20% which will kill off all the yeast.
It is best if you can add oak to the alachol prior to starting, to add better flavor and taste

good luck
steve

 

[Ron22]

Steve,

That is the normal way to make a port. I want to try with out adding and other alachol.
K1V-1116 or EC-1118 both claim to be 18% tolerant so I think I can just forment dry and then back sweeten.

 

[vacuumpumpman]

I have never tried it like that, I was always afraid that I would have high alcohol and thinned out wine (port ) not a heavy bodied port

try a batch and let us know

steve