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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.
Making wine from juice
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.
1. Our juices are sulfited; no additional sulfite should be added prior to fermenting. OK, so what are sulfites? Sulfites are an antibacterial and an anti-oxidant agent added to wine in the form of Potassium Metabisulfite at the rate of 1/4 teaspoon per 5 gallons of white and 1/8 teaspoon per 5 gallons of red. We call it "meta" for short. Read your commercial wine labels, "this wine contains sulfites". We sell Potassium Metabisulfite in a powder form in order to avoid sodium in Sodium Metabisulfite. However, campden tablets, which are a tablet form of meta may be sodium bisulfite.
2. To ferment take the level of the juice down to the shoulder of the carboy, which is usually a 5 gallon glass jug, and equip it with an airlock 1/2 filled with water. The balance of the juice may ferment in a glass gallon jug with an airlock. In order to make 5 gallons of wine, you need to start out with 5 1/2 -6 gallons of juice. Our juices are refrigerated. Warm to room temperature.
3. Rehydrate the yeast (one pack per 5-7 gallons) with water according to packet instructions (no longer than 15 minutes as there are no nutrients present) or use Go-Ferm, which is a micronutrient to be used during re-hydration.
4. Add yeast to room temperature juice to avoid "cold shock".
5. Ferment 1 to 2 weeks or until a definite line of sediment (lees) is evident. Transfer via siphon to a clean container, add proper metabisulfite, and top up with the reserved juice or wine to within 1 inch of the stopper. This is called racking.
6. Ferment 1 to 2 months more. Rack when bubbling has ceased or has become very slow and a definite line of sediment (lees) shows. Top up the new vessel with wine to within 1 inch of the stopper. "Topping up" is an important issue to avoid oxidation. Do NOT top up with water as it will upset the acid structure of the wine and may result in spoilage (vinegar).
NOTE: Check your water level in the airlock frequently. They can go dry. Some winemakers use colored water to help visibility. Some use a meta-solution for airlocks.
7. Rack, sulfite, and fine as necessary. (For fining, see page 14 of our free catalog.)
8. Wine should be brilliant, having fallen bright. Now what? Check the next column for more
