Has anyone made wine from frozen crushed?

[rexmor]

I just received my first two wine kits, but the day before found a place offering a good variety of Sonoma grapes which were flash frozen just after being crushed and destemmed. Has anyone here made wine from this kind ofmaterial? Since my ultimate goal is to make wine from my own fruit, I'm thinking this might be a better educational experience than the kits. I suppose I could wait until I've done the kits, but I'm afraid they'll run out and I'll have to wait until next fall.

 

[MedPretzel]

I still think the kits are the way to go for the first timer. You get the knack of sanitizing, siphoning, and oaking before you jump into something that you also have to check Brix, acid, and all that.


But that's just me.

 

[masta]

I have heard of this type of product but never tried them. It is possible that some adjustments have been made to the crushed grapes already, if not make sure you have all the proper equipment to do it.


Do they supply complete and detailed instructions with the grapes as this will be key to a beginner?

 

[rexmor]

I've almost memorized Jeff Cox's book "From Vines to Wines", so sooner or later I'm going to be putting that experience to work. I guess my feeling is "why not?"


For those interested, the site where you can find this product is as follows: http://www.brehmvineyards.com

 

[pkcook]

rexmor,


I say go for it!If you have Jeff Cox's book handy as a reference and have the equipment to make the wine, then you should be able to make a wine as good as the grapes will produce. Also, Once you have the must in a carboy, start a kit and compare the process.

 

[masta]

I concur with pkcook....if you have Jeff's great book and understand the process and have the equipment go for it and please keep us posted on your progress.


Like Emeril says "it ain't rocket science"


Understanding the concept and process of winemaking and doing the research ahead of time takes most of the risk out of it.


Winemaking is 25% knowledge and 75% passion!!!

 

[rexmor]

Thanks for the positive reinforcement....as soon as I get back from a mandatory visit to visit relatives in Kansas I'll be ordering the pails of crushed juice. What the heck, worst case it's only a couple of hundred dollars. As I tell my wife all the time "I've done dumber things than this"......


Favorite wine quote: "I like to drink wine more than I used to" Vito Corleone...."Godfather Part One"

 

[blongusa]

With these frozen musts, do you need to press the wine yourself or does it come already pressed?

 

[kathy]

I was advised by a person that has been making wine for years to freeze any of my fruit for wine making because it breaks down the fruit cell walls and more of the juice can be extracted. I did this to fresh strawberries and it was amazing how little of the strawberry was left after the first fermintation. It also worked well with plums. She also suggested onion-garlic wine. I thought she was crazy-but she clarified that it was for cooking and was great-maybe I will try it later. Definetly need a new carboy after that wine. kathy

 

[Funky Fish]

It's not that hard to jump from kits to fresh grapes, but the advantage of doing kits (like Martina said) is that you have to the basics down. Peter Brehm produces and sells very fine grapes, but you will have to check (and possibly adjust) acids, sugars, etc. This is something that you don't do with kits, but it is handy to have an understanding of racking, oaking, fining, etc. first.


Good luck in your first foray into grapes!

 

[Wade E]

I myself juymped into a fruit wine off the bat and it was a little
trickier than the kits I soon followed with. Using the acid kit was not
too hard and the wine was awesome. It was a blac currant. Never be
afraid to try, just be more cautious as the price goes up. always read
instructions as they sometimes do change even with the same kit.

Wade