Help me Choose

[vcasey]

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I
know this is rather early but I am researching my next grape order. The game
plan right now is to order a box of red and a box of white grapes and dehydrate
them for use as grape packs much like in the Mosti kits. They will be used in
both wines (including country wines) and meads and perhaps a beer so what ever
we choose will need to be somewhat versatile.</span>

So
here is where I need some help. Following is a list that I can choose from and
I would love to know which ones you would choose and why. And just as
importantly which ones you would not choose and why. </span>

</span>

Red</span></span>

</span>

<st1lace wt="on"><st1ity wt="on">ALICANTE</span></st1ity></st1lace> </span>(42# Box)</span>

BARBERA </span>(36# Box)</span>

CABERNET FRANC </span>(36# Box)</span>

CABERNET SAUVIGNON </span>(36# Box)</span>

CARIGNANE </span>(36# Box)</span>

GRENACHE </span>(36# Box)</span>

MERLOT </span>(36# Box)</span>

PETITE SIRAH </span>(36#Box)</span>

PINOT NOIR </span>(36# Box)</span>

PRIMITIVO </span>(36#Box)</span>

RUBY CABERNET </span>(36# Box)</span>

SANGIOVESE </span>(36# Box)</span>

SYRAH </span>(36# Box)</span>

VALDEPINA </span>(36# Box)</span>

ZINFANDEL </span>(36# Box)</span>

ZINFANDEL OLD VINE </span>(36# Box)</span>

</span>

White</span>

CHARDONNAY </span>(36# Box)</span>

FRENCH COLUMBARD </span>(36# Box)</span>

MALVASIA BIANCA </span>(36# Box)</span>

<st1lace wt="on"><st1ity wt="on">MUSCAT</span></st1ity></st1lace> </span>(42# Box)</span>

THOMPSON </span>(42# Box)</span>

</span>

While we’re at this I am
planning on upgrading my little bitty dehydrator so I would love some
suggestions for those as well. </span>

Thanks in advance everyone!</span>

 

[robie]

Merlot because of its somewhat neutral taste profile. It will go with lots of other grapes, like Cab, OVZ, merlot, even Shiraz.
Sangivese because it fits for the earthy Italian wines.

The whites - I haven't a clue.

I want to make my own grape packs, too, only just for reds. Dehydrating sounds interesting. I was going to press some of the juice out (make a batch with that juice), then freeze skins and the rest in 5-pound packs. Add one to three packs per 23 liter kit, depending on kit.

 

[robie]

VCassey,

I got to thinking more about dehydrating the grapes for the grape packs.
Unless you press out some of the juice, your packs will be pretty potent, sort of like the dried grapes for Amarone wine.

Also, without pressing you would be getting a lot of the flavor from the grapes in the pack and if the wine grapes you are making is not the same as the grapes in the pack, wouldn't that heavily effect the flavor of the wine you are making?

Of course Cellar Craft's grape packs are thick and gooey, too.

This dehydrating to get grape packs is all new to me, so I'd sure like to learn more.

 

[vcasey]

Once dried I only plan on using about a pound, depending of course on my goals for that wine, per batch. From what I've read I can expect about 6 lbs. of grapes to dry to 1 lb. which is no more than if I would use 6 lbs. of undehydrated grapes like I had originally planned.
I got this crazy idea because hubby was making sure we were ordering Thompson grapes this year to make our own raisins and I got to thinking (rather dangerous, I know), several of the meads that I make call for raisins so why not use something besides Sunmaid. After some quick research I decided why not ask and see what answers I get.
Hubby is researching new dehydrators so I believe he is on board if I can figure out if this is a direction I want to try or not. I am also trying to find a way to reduce freezer space. Hubby is trying his hand at growing some hops and he'll need some freezer space so if this works it will help save space as well.
Actually I may just get the Thompson and one of the whites - still TBD, this year, but I want to be ready in case I go for it.

My own amarone style wine, I may do try this just to see what happens.

 

[robie]

VCasey,
Makes sense to me. That dehydrator can come in handy in other areas as well.