- Jan 9, 2023
- Reaction score
Hi all, I belong to a group of amateur wine makers in Chattanooga. Collectively, we purchase about 9,000 lbs of grapes a year from the west coast. Then as a group, we do the crushing, pressing, fermenting and storing most of it in barrels for a year before members take it home. This club started in the 70s making champagne and now we are almost exclusively red wines. For 2022 we ordered Zin and Merlot from CA and Barbera and Cab Sav from WA state. Interested to learn about others experience with their wine making and also working on setting up a forum for our members.