Reading your post, I can't help but be struck by the difference in magnitude of your operation and mine. The main reason that I make gallon batches is the I can't drink that much. A 500 liter batch would be 10 year supply for me.Dani,
I see what you mean. If something you try does not work out, then why risk being stuck with 2 cases of wine you do not like. I once made the mistake of making 500 liters of a white blend (in 1999) that ended up undrinkable. Never again. I now do test demijohns (54 liters) first and NEVER, NEVER, NEVER go big on a grape I know nothing about.
Let me know how it turns out. I am a bit of a snob (admittedly) and should be more open minded. It is just that I come from a long line of Europeans and have been brought up to believe that you do not make spaghetti out of ketchup, and do not make wine out of Welches grape juice.
I have to admit that I might give it a try myself if I did not firmly believe that I would never get another good night's sleep. The sound of all of my ancestors rolling in their graves would keep me up at night.![]()
Also, gallon batches can be made from wine grapes (I won't do anything else).
Last edited: