Okay to mix red and green grapes ?

Discussion in 'Beginners Wine Making Forum' started by kirknotes, Sep 15, 2018.

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  1. Sep 15, 2018 #1

    kirknotes

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    My friend has about 50 lbs of red and green grapes we will be harvesting this weekend...does it work well to mix them together to make one single batch of wine - or should we separate them?
     
  2. Sep 15, 2018 #2

    Stressbaby

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    Generally I would separate them.

    That's not many grapes however. So your answer would depend on what sort of grapes they are, what kind of wine you are after, and what sort of equipment you have on hand (carboy sizes, etc).
     
  3. Sep 15, 2018 #3

    salcoco

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    for 50lbs go ahead and ferment together.
     
  4. Sep 15, 2018 #4

    NorCal

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    I’d toss them together as well to get critical mass of juice.
     
  5. Sep 16, 2018 #5

    GreenEnvy22

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    50 lbs should get you somewhere between 2-3 gallons of juice, depending on how much you press out of them. I'd do it together.
     
  6. Sep 16, 2018 #6

    kirknotes

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    ok - great - thank you for the input. Looks like we might just do the green grapes in a couple weeks,

    Is there anything different for doing the fermentation of the green grape variety as opposed to the red grapes?
     
  7. Sep 16, 2018 #7

    George Burgin

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    What are the grape varieties? I can’t imagine blending a bold red variety (Merlot, Cab Sauv, Malbec) with any white and fermenting both together. Frankenwine?
     
  8. Sep 16, 2018 #8

    Scooter68

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    Are they Wine grapes or table grapes?
     
  9. Sep 17, 2018 #9

    BigH

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    If they are wine grapes, consider combing them and making a rose.

    H
     
  10. Sep 19, 2018 #10

    joeycannoli

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    What type of grapes are these? Calabria known for mixing red and white together in their wines
     
  11. Sep 19, 2018 #11

    Masbustelo

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    If you read the messages in the forums, many of the Italian immigrants mixed whites and reds together.
     
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  12. Sep 19, 2018 #12

    sour_grapes

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    It used to be required for Chianti to have some white grapes (>10% Malvasia Bianca, if memory serves) to meet the DOC specs. That is no longer the case, though.
    In the Northern Rhone region, it is common/traditional to use some Viognier in with Syrah. I will admit that I do not know if those cases were cofermented or not, but I think they were.
     
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