Niagara Grapes

[ShawnDTurner]

Good Morning,

If candied lemon and sweet pineapple sound appealing to you, then making wine from Niagara Grapes maybe for you. This was the first year I made wine from my own grapevines. I got 2 gallons of juice from them. The grapes came in at 16 brix and acid level PH 3.25 TA .6. I used D-47 yeast, added sugar to increase s.g to 1.095. Fermented on skins until S.G. reach 1.050. Just racked today and it smells amazing! Cheers

 

[Runningwolf]

Nice job Shawn. One of the tricks to Niagara is picking them at 16 brix or less. This is one grape you don't want going up to 21 brix. After 1 you start to get a petroleum aroma or taste. I suppose some people might like it but if you get a chance to compare you'll know what I mean.

 

[ShawnDTurner]

Thanks Wolf, from my research, if you let them get any higher than 16 to 17 brix you will lose the acid in Niagara. Quite the debate about the petrol aroma, some say flaw others say masterpiece. Cheers!