I found a new source of grapes at Tropic Banana in Milwaukee's Third Ward. It is a full line produce wholesaler that also does a business in wine grapes. I bought four 36 pound crates of Cabernet Sauvignon there. Unlike my old source in Detroit, I had to order these in advance -- sight unseen. Maybe the price is a little better.
Happily the grapes seem to be both juicy and sweet. Juicy grapes make more wine, and sweet grapes avoid the need to add sucrose sugar.
My wine cellar is bottoming out as last year I made much less wine because I was moving to a new house.
2019 Cabernet Sauvignon Recipe
144 lb Cabernet Sauvignon (Lodi Gold; Delta Packing; Lodi, CA)
5.5 g pectic enzyme
14 g yeast energizer
1 packet of Premier Rouge
I pitched the yeast on Sunday night, and noticed slow fermentation by Monday AM, medium by Monday PM, and fast fermentation by Tuesday, and that continued into Wednesday.
The flavor of the juice was very sweet and grapey. The Brix was 24. and the juice's density was 1.106. This should make 13.8% alcohol, which is fine.
This batch made 39 L after racking. That is 9.75L/case of grapes.
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