San Antonio /TX hill country area. They are the size of a large pea, seedy but super sweet. My one vine produces over two 5 gallon buckets yearly after desteming. I have 4 more vines that should be maturing next year. I obtained it from a small garden center in Bandera TX that has now closed. The owner stated that this variety was local and grows wild in the Chihuahuan desert. Her family has made wine for 100's of years from this grape.Spanish grapes ? Were are you located ? Rey interested in the out come
Sounds just yummySan Antonio /TX hill country area. They are the size of a large pea, seedy but super sweet. My one vine produces over two 5 gallon buckets yearly after desteming. I have 4 more vines that should be maturing next year. I obtained it from a small garden center in Bandera TX that has now closed. The owner stated that this variety was local and grows wild in the Chihuahuan desert. Her family has made wine for 100's of years from this grape.
https://www.wine-searcher.com/grape-2045-black-spanish-lenoir Black Spanish is a historic Texas variety of unknown parentage.
Spanish grapes ? Were are you located ? Rey interested in the out come
In my opinion, no need to short water or add any sugar to the high end kits. You get a lot of juice with them and they generally result in a decent ABV as well. If you want to tweak these, you might try switching out yeast.Hello, I am getting ready to start a Master Vintner Select Italian Nebbiolo, being a high-end kit should I make it a 6 gal? batch according to directions or reduce it to 5 gal. to increase body and flavor? I have been reading that a lot of people do that.
Have fun, stay in touchThe key is to use you hydrometer it’s your best friend , keep the tweaks light on higher priced kits .
LESS IS MORE , got it .
Secondary is were the game is played , you could add more wine tannins , oak or even raisins ( 1/4 cup ) .
Then let the process start , remember you control the process .
Have fun , it’s not Rocket Science![]()
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So read thoroughly first then plan make sure you have all the correct equipment , know the phases and start, keep it simple and have fun ,Thank you all for the advice, This will be my first high priced kit and I dont want to screw it up.
When using RC-212 or any high nutrient yeast, I add 50% more nutrient, 2/3 initially and 1/3 more at 1/3 depletion, e.g., if the OG was 1.090, I'd add more nutrient around 1.060. This is not exact, so don't worry about exact numbers.Thanks, I am trying to decide what yeast to use, it came with ec1118. I was thinking of using rc212 I know it needs more nutrients, any advice would be appreciated. I want it to come out well.
Thanks, I am trying to decide what yeast to use, it came with ec1118. I was thinking of using rc212 I know it needs more nutrients, any advice would be appreciated. I want it to come out well.
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