Fall Bright 10110 Hyatt Hill, Dundee, NY 14837 (near Wayne) 607-292-3995  Coordinates: 42.490863, -77.117778
WINEMAKING, BREWING SUPPLIES, year 'round, GRAPES and JUICE in season for amateur winemakers.   

Dear Winemakers and Vineyardist,

We have a full line of supplies right here in our Hyatt Hill shop.   So, if you need some wine making supplies, please drop by or shop online.   We still hours limited to Friday and Saturday.  You may catch  Marcy on a Monday or Tuesday, so try calling.  


We (Tom and Marcy Mitchell) are owners of a small vineyard, Pa'tridge Run Farms, located in the heart of the Finger Lakes Wine Region in central NYS on the Keuka Lake Wine Trail.  We are not a winery, though, you are and you are the wine makers!  TOM is in the vineyard growing grapes for your wine making needs and has been since 1978.  We have a full line of supplies for the amateur wine maker and brewer.  We ship supplies to USA, but are unable to ship our grapes or juices.  

STRAWBERRIES ARE READY!  Black Caps (black raspberries) are on the second picking!  Elderberries are in bloom.  Cherries are coming along.

If you are making wine from fruits and vegetables, you will need to apply basic wine making principles and several additives.  Follow the guidelines in your recipes, but do test your beginning fruit and water mix for brix with a hydrometer and adjust as needed rather than as suggested by a recipe.  http://www.101winemaking.com/fruit_wines.htm

Bear in mind that many of the recipes for fruit wines were recorded in the good old days, when sugar was added at each racking or just after a passage of time.   This kept the fermentation going until the yeast could not survive in the high alcohol wine.  That is ONE way to stop the fermentation.  Those old time wines were hot and enjoyed by many but not all.  I call them nightgown wines.  You had better be ready for bed before you had a glass.  Crash wines.  

Simple tests with proper adjustments will save you some strange experiences.  Keep notes!

In general winemaking we adjust acids up or down according to an acid (test kit) reading to around .7 or.75(%) TA (total acidity). For best results, take an acid reading on your fruit and water mix and adjust accordingly, slowly and retest. One of our favorite wine makers adds half of what acid he calculates he needs and retest.  The TA test measures all acid.

All of your recipes should recommend the use of pectic enzyme.  This enzyme breaks down pectin, which in fruit wines causes a haze, plus pectic enzyme aids in the release of juices during pressing.  Cover any mashed fruits with clear plastic while sitting on pectic enzyme to reduce browning from air exposure (oxidation).  Pectic Enzyme is a commonly used additive.

Use quality fruit!  If your peaches have brown spots on them, your wine will taste oxidized from the start as the brown spots are oxidized!  If you are not using premium fruit, you will not make premium wines!

We have a bundle of commonly used wine additives for your summer wines.  Summer Additive Bundle  Check us out.

Fruit wines at www.101winemaking.com