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Harvest, Crush, Ferment, and Press
February 16, 2010 (Tue)
from 6:00 PM - 9:00 PM
Canandaigua, New York
Cost: $60
Event ID #291766
This course is part of a three part lecture series, offered by:
"Woods Wine - Backyard Vineyard Consulting".
This lecture series was developed by, and is taught by, Ed Kwiek. Ed has operated his own Backyard Vineyard since 2000. As few as 12 vines can produce a bottle of wine for every weekend of the entire year!
There are many elements included in determining the correct time to harvest your grapes. In this class we will look at those elements,and there will be a hands-on demonstration of using a field refractometer. Crusher types will be discussed as well as a high level overview of the chemical additives recommended during the crush. Both whites and reds will be discussed. We will then move on to the tools and equipment used during the fermentation process. We will have a high level overview of chaptalization, enzymes, yeast selection, nutrients, and punchdowns. The various types of presses available, and wine handling after pressing, will be discussed. Upon completion of this class, the student will be equipped with enough information to make wine from grapes on their own.
Event Details
Wine OR Wine & Food
"Woods Wine - Backyard Vineyard Consulting".
This lecture series was developed by, and is taught by, Ed Kwiek. Ed has operated his own Backyard Vineyard since 2000. As few as 12 vines can produce a bottle of wine for every weekend of the entire year!
There are many elements included in determining the correct time to harvest your grapes. In this class we will look at those elements,and there will be a hands-on demonstration of using a field refractometer. Crusher types will be discussed as well as a high level overview of the chemical additives recommended during the crush. Both whites and reds will be discussed. We will then move on to the tools and equipment used during the fermentation process. We will have a high level overview of chaptalization, enzymes, yeast selection, nutrients, and punchdowns. The various types of presses available, and wine handling after pressing, will be discussed. Upon completion of this class, the student will be equipped with enough information to make wine from grapes on their own.
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Where?
New York Wine and Culinary Center
800 South Main StreetCanandaigua, New York 14424
585-394-7070
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