I was offered some Chambourcin

[Stressbaby]

A fella 1/2 mile down the road from me has a vineyard and sells to local wineries. Evidently he has some Chambourcin, but not enough to sell to the commercial outfits, so he offered me some.

I have not done any grape wines or kits. My experience is limited to 30-some batches of country wines, but I make them all from scratch so I can make my way through acid adjustments, pH testing, etc. I don't have a destemmer, press, etc, but I know folks who do.

Any advice on home winemaking with Chambourcin?

 

[cmason1957]

It makes a wonderful wine. You might want to do a malolactic fermentation on it, but might not. I have done it both ways, it really depends on the year and the acid levels and ph. Chambourcin likes oak, but can get overly oaky fairly easily, so be careful. I don't have my notes in front of me, but I remember that I used RC212 as the yeast.

If you don't want them, I would be more than happy to drive the 75 miles to Fulton and get them.

 

[JohnT]

I agree with all of the above and would add that it can be rather dark and tannic. I would recommend a short maceration (say only 4 days).

 

[BobF]

The only thing I can add is - Do It!

I love Chambourcin. Watch acid(s) and tannins and go for it.

 

[wood1954]

Lucky you. Whenever i viist my daughter in St.louis, we go for a winery road trip and i stock up on that wine. Good stuff.

 

[Stressbaby]

I agree with all of the above and would add that it can be rather dark and tannic. I would recommend a short maceration (say only 4 days).

Thanks everyone.

Follow up question...when you say short maceration, does that mean getting it off of the seeds/skins?

 

[novalou]

Thanks everyone.

Follow up question...when you say short maceration, does that mean getting it off of the seeds/skins?

Right. From crush to the time pressing is done is your maceration. White wines have a short maceration period.

 

[Norton]

I am in Columbia and got some from LBVineyard last year. I followed a recipe in Winemaker Magazine. I used oak chips and for a young wine I am happy with it.

 

[Stressbaby]

I'm supposed to get the Chambourcin in the next 1-2 weeks.
Follow up question regarding the general process...I don't understand the general order...

Crush > Kmeta to hold off fermentation > macerate ~3 days > press > pitch yeast
or:
Crush > pitch yeast > macerate ~3 days > press

If it is the second way, press would inevitably occur in the middle of fermentation, is that OK?
And is the maceration better done cold or room temp?

 

[fivebk]

Follow the first way, then ferment to dry or around 1.000 then press and transfer to carboy to complete secondary fermentation.

BOB

 

[terroirdejeroir]

I, too, am going to start a batch of Chambourcin soon and I have a question about enzymes. I had planned to use Lallzyme EX, but I have seen a couple of posts from professional winemakers that say not to use enzymes with either native or native/hybrid grapes. What is the wisdom of the folks who make Chambourcin? I am planning a batch of Norton, too.....