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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
Free catalog, mail order of supplies but not grapes and juices.
Every now and our winemakers share some of their "trade secrets" or inventions that warrant sharing with their permission. The time is perfect to combine your winemaking skills with the fruits that are coming into season. This presentation Fruit Wine Infusion was given by Jan Klapetzky from Williamson, NY at the 2006 Home Winemaking Seminar that is held every year in Rochester, NY. (August 11, 2007 from 8:30 to 4 PM). Last years program to give you an idea:
http://www.fallbright.com/aws_home_winemaking_seminar1.htmJan will take a sound but perhaps a disappointing (white) wine and after pre-treating it (read on) will infuse it with fresh fruits for a short duration. His guidelines are presented below. This was a novel approach to fruit wines, I thought! We thought you would enjoy it. Strawberries are ready now.
For a base wine his suggestions were 5 gallons clear sound wine such as Cayuga, Vidal, Riesling. If the base wine is bitter, treat with pvpp (polyclar). Pre treat with Sorbate (Jan uses 1-1/2 teaspoon) and Meta (1/4 teaspoon per 5 gallons).
Fruit recommendations given were: 6-7 quarts fresh strawberries with stems removed OR 4 quarts fresh raspberries with stems removed OR 12# sour cherries, no need to pit, lightly crushed OR peaches, skin, remove pits, remove any oxidation (brown) spots and cut up (he did not have a volume recommendation for peaches.) Keep notes!
Put your fruit into the carboy first, then rack the wine, which has been sorbated, onto the fruit. Fill the carboy.
After 5-6 days, (don't over-soak the fruit) rack off into a clean carboy, top up the carboy with wine. After 2 weeks, rack if clear, otherwise treat lightly with sparkolloid following instructions on the item package, rack when clear, usually
7-10 days.Add 1/8 tsp meta and 1 1/2 teaspoons of sorbate (again). Sweeten to taste using cane sugar dissolved. (1 tablespoon raises the brix of a 750 ml wine bottle 2 degrees). Bottle, drink young. usually best if consumed within a year.
An unknown winemaker suggested canning peaches in wine with a light syrup, using wine instead of water. Follow canning recommendations on use of ascorbic acid in the syrup. That sounds interesting if you can keep the kids out of the peaches! Actually I would imagine that the alcohol would blow off in heating the wine and sugar when making the syrup.
Enjoy our summer and when you want to complain about 90 degrees hot, remember 20 degrees cold with the wind blowing! May your wines fall bright!
When making wine at Fall Bright, YOU are the winemaker! We basically provide the amateur winemaker with the grapes or grape juices and winemaking supplies and know-how to make his own wine. Check out our website,
www.fallbright.com for information and online shopping. Call the shop at 607-292-3995. Our shop staff make wine and can answer your questions. Tom is our most advanced winemaker and we take your advance winemaking problems to him. We are open Tuesday to Friday, 10-5 and SATURDAY from 10-4. Our hours will expand again at harvest time.Tom and Marcy Mitchell
Fall Bright, The Winemakers Shoppe
10110 Hyatt Hill, Dundee, NY 14837
607-292-3995 Open Saturday, 10-4 and Tuesday to Friday 10-5
Providing grapes and juices and supplies for
the amateur winemaker since 1978.
ONLINE SHOPPING and WINEMAKING INFO
winemaking@fallbright.com
