Comments on: An Exciting Discovery… http://blog.justalittlebluehouse.com/?p=50 Thu, 02 Jan 2025 12:51:47 -0500 http://wordpress.org/?v=2.9 hourly 1 By: Sour Grapes | Just a Little Blue House http://blog.justalittlebluehouse.com/?p=50&cpage=1#comment-1318 Sour Grapes | Just a Little Blue House Tue, 01 Mar 2011 04:54:51 +0000 http://blog.justalittlebluehouse.com/?p=50#comment-1318 [...] have commented on the wine making activities so I figured I would give an update! We last left off here in our grape stomping/primary fermenting stages. As some of you may know, wine making is very much [...] [...] have commented on the wine making activities so I figured I would give an update! We last left off here in our grape stomping/primary fermenting stages. As some of you may know, wine making is very much [...]

]]> By: kvincent http://blog.justalittlebluehouse.com/?p=50&cpage=1#comment-25 kvincent Sat, 07 Aug 2010 16:20:31 +0000 http://blog.justalittlebluehouse.com/?p=50#comment-25 Mustang grapes (Vitis mustangensis) are a species of wild/adapted grape thats most common to the Texas, Oklahoma, Louisiana, Alabama etc areas. There are other grapes that are similar like Muscadine and Fox grapes that may grow in other parts. Flavor wise they have an earthy/slightly nutty taste and raw they are extremely sour. The insides have a semi gelatinous layer that contains the seeds. As far as wine making, the acid has to be corrected by dilution with water and/or alkaline compounds. The skins have a lot of flavor/tannins which is why we decided to macerate everything for a bit longer to give us some flavor depth (hopefully not too much). The lack of sugar in the grape doesn't allow for enough material to create 10% alcohol by weight, the minimum needed for bottle storage. That is why sugar needs to be added. The secondary fermentation (malolactic) and aging (1-4 years) will also help tame the wine and give it a smoother taste. Mustang grapes (Vitis mustangensis) are a species of wild/adapted grape thats most common to the Texas, Oklahoma, Louisiana, Alabama etc areas. There are other grapes that are similar like Muscadine and Fox grapes that may grow in other parts.

Flavor wise they have an earthy/slightly nutty taste and raw they are extremely sour. The insides have a semi gelatinous layer that contains the seeds. As far as wine making, the acid has to be corrected by dilution with water and/or alkaline compounds. The skins have a lot of flavor/tannins which is why we decided to macerate everything for a bit longer to give us some flavor depth (hopefully not too much). The lack of sugar in the grape doesn’t allow for enough material to create 10% alcohol by weight, the minimum needed for bottle storage. That is why sugar needs to be added. The secondary fermentation (malolactic) and aging (1-4 years) will also help tame the wine and give it a smoother taste.

]]> By: Beth http://blog.justalittlebluehouse.com/?p=50&cpage=1#comment-23 Beth Fri, 06 Aug 2010 02:40:35 +0000 http://blog.justalittlebluehouse.com/?p=50#comment-23 wine AND jelly? very impressive. I also like the tribute to A&M during your wine fermentation... Mustang grapes, do those only grow in a particular climate? could you possible describe their flavor? as well, what food chemistry facts for a 'notoriously acidic' grape affect the wine making process? wine AND jelly? very impressive. I also like the tribute to A&M during your wine fermentation…
Mustang grapes, do those only grow in a particular climate? could you possible describe their flavor? as well, what food chemistry facts for a ‘notoriously acidic’ grape affect the wine making process?

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