| The Black Bear Vineyard Salisbury, NH |
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Our grapes will not be ready to be made into wine until the Fall of
2010. So we decided to purchase some grape juice, we chose La
Crescent since that is what we are growing. We began learning the
process of making wine so we will be ready when we harvest our grapes.
2010. So we decided to purchase some grape juice, we chose La
Crescent since that is what we are growing. We began learning the
process of making wine so we will be ready when we harvest our grapes.
First we must clean and sanitize the "carboys" (bottles) before we add
the juice. When the juice arrives it has a cider appearance and coloring.
We used two carboys because you don't want to fill the bigger one up to
the top and the smaller one will be easier to do testing on.
the juice. When the juice arrives it has a cider appearance and coloring.
We used two carboys because you don't want to fill the bigger one up to
the top and the smaller one will be easier to do testing on.
This was pretty cool to watch. As the juice begins to ferment it bubbles up making it all
foamy. This is the gases releasing and breaking down the sugars into alcohol. This process
took about two weeks. On top of the bottles we place this top which is filled with water and
allows the gases from the juice to escape but doesn't allow any air into the bottle creating the
fermentation process.
foamy. This is the gases releasing and breaking down the sugars into alcohol. This process
took about two weeks. On top of the bottles we place this top which is filled with water and
allows the gases from the juice to escape but doesn't allow any air into the bottle creating the
fermentation process.
Once fermentation is finished no more bubbles will appear and the juice is now ready for phase
II, racking off. We took readings and tested the "brix" levels. It takes on a more clearer and
thinner consistency. Now is the time to rack over our first batch into another carboy for aging.
II, racking off. We took readings and tested the "brix" levels. It takes on a more clearer and
thinner consistency. Now is the time to rack over our first batch into another carboy for aging.
It is important to taste the wine every step of the way which helps you get a better
understanding of the development of the wine. This tasting was very bitter. We were very
pleased however with the coloring and consistency that was starting to show.
understanding of the development of the wine. This tasting was very bitter. We were very
pleased however with the coloring and consistency that was starting to show.
To begin the transfer from one bottle to the next Teddy has to give it some energy. Once the
flow is established this part is called "Racking Off". We are taking the fermented juice,
racking off all the spent yeast to get a more clearer wine.
flow is established this part is called "Racking Off". We are taking the fermented juice,
racking off all the spent yeast to get a more clearer wine.
Almost finished. See all the spent yeast at the bottom? This doesn't transfer over so the wine
will be more clearer as it ages. We will rack off one more time in 3 months.
will be more clearer as it ages. We will rack off one more time in 3 months.
Proud Papa....... Now we will place it in cool storage to stabilize it. This will stay in cold storage
for about 2-3 weeks.
for about 2-3 weeks.
| Making Wine |
