I was offered some Chambourcin

Discussion in 'General Wine Making Forum' started by Stressbaby, Jun 27, 2013.

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  1. Jun 27, 2013 #1

    Stressbaby

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    A fella 1/2 mile down the road from me has a vineyard and sells to local wineries. Evidently he has some Chambourcin, but not enough to sell to the commercial outfits, so he offered me some.

    I have not done any grape wines or kits. My experience is limited to 30-some batches of country wines, but I make them all from scratch so I can make my way through acid adjustments, pH testing, etc. I don't have a destemmer, press, etc, but I know folks who do.

    Any advice on home winemaking with Chambourcin?
     
  2. Jun 27, 2013 #2

    cmason1957

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    It makes a wonderful wine. You might want to do a malolactic fermentation on it, but might not. I have done it both ways, it really depends on the year and the acid levels and ph. Chambourcin likes oak, but can get overly oaky fairly easily, so be careful. I don't have my notes in front of me, but I remember that I used RC212 as the yeast.

    If you don't want them, I would be more than happy to drive the 75 miles to Fulton and get them.
     
    Last edited: Jun 27, 2013
  3. Jun 27, 2013 #3

    JohnT

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    I agree with all of the above and would add that it can be rather dark and tannic. I would recommend a short maceration (say only 4 days).
     
  4. Jun 27, 2013 #4

    BobF

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    The only thing I can add is - Do It!

    I love Chambourcin. Watch acid(s) and tannins and go for it.
     
  5. Jun 27, 2013 #5

    wood1954

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    Lucky you. Whenever i viist my daughter in St.louis, we go for a winery road trip and i stock up on that wine. Good stuff.
     
  6. Jun 27, 2013 #6

    Stressbaby

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    Thanks everyone.

    Follow up question...when you say short maceration, does that mean getting it off of the seeds/skins?
     
  7. Jun 27, 2013 #7

    novalou

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    Right. From crush to the time pressing is done is your maceration. White wines have a short maceration period.
     
  8. Jun 28, 2013 #8

    Norton

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    I am in Columbia and got some from LBVineyard last year. I followed a recipe in Winemaker Magazine. I used oak chips and for a young wine I am happy with it.
     
  9. Sep 20, 2013 #9

    Stressbaby

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    I'm supposed to get the Chambourcin in the next 1-2 weeks.
    Follow up question regarding the general process...I don't understand the general order...

    Crush > Kmeta to hold off fermentation > macerate ~3 days > press > pitch yeast
    or:
    Crush > pitch yeast > macerate ~3 days > press

    If it is the second way, press would inevitably occur in the middle of fermentation, is that OK?
    And is the maceration better done cold or room temp?
     
  10. Sep 20, 2013 #10

    fivebk

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    Follow the first way, then ferment to dry or around 1.000 then press and transfer to carboy to complete secondary fermentation.

    BOB
     
  11. Sep 23, 2013 #11

    terroirdejeroir

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    I, too, am going to start a batch of Chambourcin soon and I have a question about enzymes. I had planned to use Lallzyme EX, but I have seen a couple of posts from professional winemakers that say not to use enzymes with either native or native/hybrid grapes. What is the wisdom of the folks who make Chambourcin? I am planning a batch of Norton, too.....
     

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