NorthernWinos
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I think I know of 6 members from Minnesota....hands up!!!!
Numbers Of Wineries?
- Thread starter chevyguy65
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Im going to hit a winery in Clinton, NY this weekend called Clinton
Vineyards. Supposedely they have quite a few fruit wines there. Anyone
been there and if so what is the verdict? Im also gonna hit the White
Silo winery in Sherman, CT. which Ive been there a few times and is my
favorite in Ct. Thet have alot of fruit wines to and everything they
have you can get either sweet or dry, thats a nice option.
Edited by: wade
Vineyards. Supposedely they have quite a few fruit wines there. Anyone
been there and if so what is the verdict? Im also gonna hit the White
Silo winery in Sherman, CT. which Ive been there a few times and is my
favorite in Ct. Thet have alot of fruit wines to and everything they
have you can get either sweet or dry, thats a nice option.
Edited by: wade
JWMINNESOTA
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Northern Winos said:
PolishWineP
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Northern Winos said:
Count 2 for us!
Well i just came back from a Ct. winery by the name of White Silo in
which the owner was very friendly and told me how he makes all his
wines which are all fruit wines. Rhubarb, Blackberry, Black Currant,
Raspberry. He ferments all his wines to dry and backsweetens all except
the Rhubarb in which he cold stabilizes that so as not to get the abv
to high. All of the wines were very good and like i said he was very
friendly and informative. He uses the Lalvin EC 1118 on all his wine
and has 2 enol-matics. He has currently 360 gallons of Rhubarb going
right now and hopes to clear over 500 since he is selling them as fast
and his crop in which he showed me is growing like crazy. He had 5 55
gallon drums in 1 room in which 3 of them were fermentin with the
fruits out and 2 in which he just started 2 days ago with all the
Rhubarb in ( no covers or even cloth over them). Just goes to show you
that we go overboard with everything we do as far as sanitizing
everything. He uses a heat gun for the capsules and a Portugeuse floor
corker. My room looked much cleaner than his room.
which the owner was very friendly and told me how he makes all his
wines which are all fruit wines. Rhubarb, Blackberry, Black Currant,
Raspberry. He ferments all his wines to dry and backsweetens all except
the Rhubarb in which he cold stabilizes that so as not to get the abv
to high. All of the wines were very good and like i said he was very
friendly and informative. He uses the Lalvin EC 1118 on all his wine
and has 2 enol-matics. He has currently 360 gallons of Rhubarb going
right now and hopes to clear over 500 since he is selling them as fast
and his crop in which he showed me is growing like crazy. He had 5 55
gallon drums in 1 room in which 3 of them were fermentin with the
fruits out and 2 in which he just started 2 days ago with all the
Rhubarb in ( no covers or even cloth over them). Just goes to show you
that we go overboard with everything we do as far as sanitizing
everything. He uses a heat gun for the capsules and a Portugeuse floor
corker. My room looked much cleaner than his room.
As of November 2006, the number of wineries in the United States has increased to 5,970, according to the latest Wine Business Monthly proprietary database research. This figure includes 4,383 bonded grape wineries and 1,587 "virtual," or non-bonded, wineries. The data excludes mead or non-grape wineries.
Ohio has 103 94 bonded and 9 virtual according to this publication in the Feb 2007 issue.
Ohio has 103 94 bonded and 9 virtual according to this publication in the Feb 2007 issue.
I just looked it up on the web and New Jersey has 30 wineries. I typically go to a festival near me that all the winerieshave tasting booths which is GREAT but there was a change in venue this year and now it is farther away
