Looking to make cider this fall?
Only a few more spaces available for hard Cider making
There are only a few spaces left to have your hard cider ready to drink by November. Get your apples ready, 100 pounds makes 19L of hard cider.
Makes the best Backyard Bounty Wine
Make Blackberry Wine Ready by November
Blackberry Wine Time!!
Bring in your backyard berries to make delicious winter wine.
Available as 11% abv Wine or 11.5 Litres of blackberry dessert wine. can be fortified with brandy
Port you wil need 18lbs of Blackberries
Wine you will need 12lb to 24lbs Blackberries
No Blackberries no problem. We have a wine kit for you.
Time to think about your Backyard Bounty of Fruit
Price List for Fruit and Cider
Labels, corks, caps, shrink wrap are not included in cider making service fee.
Labels, corks, caps, shrink wrap are not included in prices.
Our Cider making services are for on-premise hard alcoholic ciders or alcoholic fruit wines. We are not set up to offer unpasteurized non alcoholic fresh press juices at this time
Rachet Press 40L capacity
End of season sale on our last Fruit Press
This press is final sale and non refundable please be sure you would like this rachet press before purchasing. Drop by our store to see the press.
Info was sourced from Wine Folly Article Table Grapes VS Win
Grape Pressing
13 pounds of grapes per gallon needed to make wine
About 90% of cultivated grapes in the world are Vitis vinifera. Vitis vinifera is commonly called The European grapevine which has ancestral roots in Iran. It includes wine grapes like Cabernet Sauvignon and table grapes like Red Globe grapes.
Table Grapes VS Wine Grapes "What's the Difference?"
Table Grapes Are Fat and Sassy. Table grapes are grown in a way to make them more physically appealing. They are larger, seedless, with thicker pulp and thinner skins to give them that ideal ‘pop’ when you eat them. Table grapes have less acidity and also less sugar than a wine grape.
Wine Grapes Are Lean and Mean. Wine grapes are grown to produce the sweetest and most potent grapes. They are smaller, riddled with seeds, have thicker skins and higher juice content (vs. pulp). Wine grapes are delicate and difficult to transport. When you eat a fresh wine grape, they ooze apart, leaving you with crunchy bitter seeds and chewy grape skin.
Standard eating grapes have a Brix level of 17-19, whereas wine grapes are closer to 24-26 Brix at harvest. Brix is the scale to measure percentage of sugar in a liquid.
Wine Grapes
Wine grape vineyards commonly use vertical trellises to manage the greenery (aka canopy) and grape exposure to the sun. The goal with wine grapes is to concentrate the flavor of the grapes produced.
Managing vine vigor is important for wine grape growers. Vine vigor is how productive a vine is. An overly vigorous vine will produce a lot of average quality grapes; a lower vigor vine will produce fewer more concentrated grapes. More concentrated grapes = better wine.
Grape FAQs
Table grapes are grown in a way to reduce clusters from rubbing other clusters, stems, or leaves. A trellis system that lets the grapes hang independently is better for producing picture table grapes. Table grapes tend to be more vigorous than wine grapes and grow in areas with soils high in nutrients such as river valleys.
A single mature Cowart muscadine (Vitis rotundifolia) table grape vine can produce 15-30 lbs of grapes per vine. A mature Zinfandel (Vitis vinifera) wine grape vine produces about 8-12 lbs of grapes per vine.