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Fall Bright, The Winemakers Shoppe
10110 Hyatt Hill, Dundee, NY 14837
HOURS: We are open all year round! We have always been closed on Mondays.
November to May 31: Tues-Fri: 10-5 Eastern Time Weekends (Saturday or Sunday) by appointment 607-292-3995
June to harvest Tues-Fri : 10-5 Saturday 10-4 Eastern Time
Harvest (Sept-Oct): Tuesday to Sunday 10-5 Eastern Time
Providing winemaking supplies, grapes, juices and technical assistance plus brewing supplies for amateur winemakers for over 20 years.
Late Harvest Vignoles or Riesling
Late Harvest Ravat 51 "Vignoles", Noble Rot
This photo was taken by Bob Scharf, winemaker and friend.
MAKING YOUR LATE HARVEST WINES
When the growing season is hot and dry, the vineyardist is more at liberty (less at risk) to manage the vines and the fruit for the possible production of a true late harvest. A few late rains in September and early October will be all that is needed to encourage the "Noble Rot" Botrytis Cinerea to form. This unique fungus dehydrates the berries causing actual raisins to form on the cluster. This dehydration concentrates the sugars, aromas and flavors of the grape. Delicious hints of apricot, peach, raisins and honey permeate the juice and the wine to be.
A few things to keep in mind when crafting your "Late Harvest":
The high sugars create a more hostile environment for the yeast; double the amount of yeast you would usually use. For yeast, we recommend the use of Lalvin71B or Red Star Cotes des Blanc.
A high acidity is desirable to properly balance the high residual sugar;The wines usually take much longer to ferment and to "fall bright".
With your Late Harvest Vignoles (Ravat 51) we are recommending an adjustment of the total acidity (TA) up to a figure of 1.1% if necessary and stopping the fermentation at a level of 6o Brix (hydrometer reading). To adjust your total acidity from say .855 to 1.1 – use tartaric acid at a rate of 40 grams per 5 gallons (OR) acid bend at the rate of 35 grams per 5 gallons.
An application of Bentonite at label recommended rates might assist in the clarification of the wine.
To arrest the fermentation use a combination of racking, the addition of metabisulfite and sorbate, and chilling when the desired Brix level is achieved.
If you chose to make your Riesling as a Late Harvest, it is optional to use Cotes Des Blanc (Epernay2) for the fermentation. We recommend a total acidity (TA) of .9 to .95 with an initial Brix of 23 - 24 degrees and stopping the fermentation at a level of 2o Brix (hydrometer reading). Proceed as above for the clarification and stopping of the fermentation. Good luck and enjoy.
Basic info: 1.9 grams (1/4 teaspoon) of tartaric acid per gallon will raise the acid approximately .05%. The recommendation of less acid blend is based on the use of citric acid in these blends.
Citric acid will not be reduced by cold stabilization in case of overdose. Pick up a tartaric additive sheet.
Year 2003: The acid on the "regular Vignoles is 1.35, leave it there and bump the sugar brix to 30 degrees by addition of corn sugar or by freezing the juice to concentrate. One of our favorite customers has a procedure for freeze concentration in the fall issue of the American Wine Society journal. http://www.AmericanWineSociety.com for contact information.
