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kentucky

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LOve all reds. have small amount of chambourcin planted in back yard. hopeful harvest later summer. any good recipes for chambourcin. i like it richer versus light. had a reserve one time that was good. any help appreciated. thanks
 

Wade E

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Welcome Kentucky. How many years old are your vines? Dont know much about Chambourcin.
 

manku007

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Hello Kentucky ..... welcome to the forum.

This is an Introduction area, I think you should go in the beginners area for such kind of topic, but that's ok .....

Welcome to the forum Hope you will enjoy here :h
 

smurfe

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Welcome aboard. Don't know much about that grape. Did a search and of course Jack Keller's site has a recipe. I will post it here. It looks like a decent recipe. I would ignor the Oak Mor powder and just use oak cubes. This is just a fairly generic recipe as most are. It should work out just fine. I don;t know if I would sweeten the wine any either unless you like that.


CHAMBOURCIN


French hybrid with Rhone origins, available since 1963. Also known as Joannes Seyve 26205, this late-ripening grape requires a long growing season and is somewhat winter-hardy (to -5 degrees F.). It has low tannins but deep color, good aroma and no foxiness. It is reportedly a good blending grape, but can also stand well on its own.



Chambourcin Wine
(recipe for 5 gallons)
65-75 lbs Chambourcin grapes
4 tsp pectic enzyme
¾ tsp potassium metabisulfite
3-3½ tsp yeast nutrient
3 tblsp Oak-Mor powder
1 pkt malo-lactic culture
1 pkt Premier Curvèe wine yeast

Pick grapes when fully ripe, discarding any spoiled or underripe grapes from clusters. Crush and destem, add pectic enzyme and ¼ tsp potassium metabisulfite to the crush, and stir with wooden paddle. Cover and set aside overnight. Adjust acid and sugar if required and stir in yeast nutrient, Oak-Mor and activated yeast. Recover primary and punch down cap twice daily during primary fermentation. When free sulfur drops below 15 ppm (10 ppm is better), inoculate with malo-lactic culture. When specific gravity drops to 1.000, strain solids into press and extract remaining juice. Transfer wine to secondary and attach airlock. After 1 month, rack to sanitized carboy. Monitor MLF with paper chromatography and rack again when completed, adding ¼ tsp potassium metabisulfite at racking. Conduct two more rackings, 6 weeks apart, adding ¼ tsp potassium metabisulfite after last (4th) racking. Wine should clear on its own. If not, let sit another 6 weeks, rack, stabilize, and wait another wait 30 days. Sweeten wine to 1.002-1.006 according to taste, then bottle. Cellar approximately 6 months before tasting, depending on your self-control. [Author's own recipe]
 
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