Karl and CJ are distilling the fermented grape juice from the Concord grapes that were picked. They are deciding when to cut from the heart (the distilled spirit with a nice fruity nose) to the tail (the distilled spirit that smells like old shoes and is not good to use for eau de vie or brandy). … [Read more...] about Distilling fermented Concord grape juice
Archives for September 8, 2009
These are Norton and Cabernet Sauvignon plants that we use for research purposes. pH Brix TA Norton 2.85 18.2 1.946 Cabernet 3.19 18.8 1.049 Interestingly, we also have a number of very small plants grown from seeds from a Norton and Cabernet Sauvignon cross where the sugar levels are mostly higher than either of the parents. I can not do any other juice chemistry on them at … [Read more...] about Some more juice chemistry