Marquette and Foch fermentations are right on schedule. One of the objectives of fermenting red wine is to extract as much color and flavor from the grape skins as possible. Since the grape skins float to the top of the fermenter, they need to be regularly pushed
Read more →We started our testing and tasting this week on Monday. St. Pepin and Marquette look really good. La Crescent still has high acid but the sugar level is about right. Our new press has been a comedy of errors. Not only did it arrive just a couple
Read more →Jonita spoke on Wednesday at Grandfather’s Barn at the Iowa State Fair. She talked about La Crescent, her favorite Iowa grape and wine. Maybe she even stomped a few grapes! This week will be invested in getting grapes tested for acidity and sugar in our lab and
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Jonita will speak at Grandfather’s Barn at the Iowa State Fair about La Crescent on Wednesday. Come and see us. The floors in the cellar are squeaky clean after Jonita and her crew got them cleaned within an inch of their lives. I find that I can
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We will be bottling a batch of our very popular American Steuben this week. Another bottling run of Oskyfizzante® Cranberry will follow late in the week. These runs will empty tanks we will need as we start to process fruit to be harvested this year. Our cellar
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We are bottling our first batch of the very popular Oskyfizzante® Cranberry this week. We have also just finished cold stabilizing a batch of American Steuben and will rack that wine off cream of tartar. We will get it bottled in the next week or so. Preventative
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We will rack Blackberry Wine off yeast lees. The fermentation is now officially finished. We are cold stabilizing the American Steuben and also finishing up the fermentation of Cranberry Wine. We will start making a batch of Oskyfizzante® Cranberry and we’ll bottle our last batch of Red,
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We will bottle one of our last batches of Red, White, & Blue® for the season and work on getting Cranberry ready to bottle. With the start of harvesting approaching in August, this is the time of year that we start planning the purchasing of yeast, yeast
Read more →We are finishing up on our production of our very popular Red, White, & Blue® for this season and will bottle another batch this week. We are also cold stabilizing Oskyfizzante® Pink. That means that we will chill it way down to about 25°F and then put
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We received juice to make American Steuben, Cranberry Wine, and American Pink Catawba on Monday and will start fermentations as soon as the juice temperatures get to about 60°F. Our titrator is all of a sudden not functioning, so we have to send all of our wine
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