------------------------------------------------------------
THE STOMPER
The Monthly Winemaking Newsletter of grapestompers.com
July, 2001 Issue #12
http://www.grapestompers.com 1-800-233-1505
------------------------------------------------------------
Welcome to the latest issue of "THE STOMPER", a newsletter
of winemaking hints and other wine-related articles.
You are receiving this newsletter because you requested a
subscription and have an interest in home winemaking.
Unsubscribe instructions are at the end of this newsletter.
Feel free to pass along this newsletter to your winemaking
friends; we only ask that it be sent in its entirety.
------------------------------------------------------------
IN THIS ISSUE
------------------------------------------------------------
=> Feature Article - grapestompers.com Move Complete
=> New Products
=> Bonnie's Bin - Can I Start My Blackberry Merlot?
=> This Month's Specials
=> Tom's Cellar - The Advantage of Making Your Own Wine
=> Feedback from Our Customers
=> Guest Column - Cork: Hercules of the Wine Bottle
=> How to Be Featured as our Guest Columnist
=> Corky's Winemaking Definition
=> Subscribe/Unsubscribe Information
*^* Hot Tips are sprinkled throughout the newsletter
------------------------------------------------------------
FEATURE ARTICLE: grapestompers.com Move Complete
By Brant Burgiss, Editor
------------------------------------------------------------
Last month, we shared with you that we were working on
moving grapestompers.com to a new server.
We're happy to report that the move is now complete and the
switchover took place without a hitch.
In the midst of moving to a new server, we also updated
some of our scripts, most notably the online order form.
First of all, we've added some validation routines (both
browser side and server side) to ensure the order form
is filled in correctly before the order is submitted.
But best of all, after you place an online order, you are
shown an "order results" page, which lists the items you
requested, as well as the billing and shipping address.
We think this will come in handy! We recommend you print
this page when it appears, because it will serve as a
record of your order; you can easily use it to verify
the contents of the package when it arrives at your home.
And, since most home winemakers are good record keepers,
retaining a copy of your purchases will also help you plan
similar seasonal purchases of supplies year after year.
You can see our improved secure order form here:
https://www.grapestompers.com/secure/order.htm
We hope you'll like the increased performance of our web
site as a result of our recent move. We appreciate your
comments concerning the web site - good or bad - so please
let us know how we're doing.
Here's to you... and Happy Winemaking!
You can write to Brant at webmaster@grapestompers.com
------------------------------------------------------------
NEW PRODUCTS
------------------------------------------------------------
Here is a list of products recently added to our catalog:
- Item # 2228A #10 Drilled Rubber Bung $1.32
- Item # 2725 Titrettor (holder for titrettes) $6.22
------------------------------------------------------------
BONNIE'S BIN: Can I Please Start My Blackberry Merlot?
By Bonnie Brown, Manager
------------------------------------------------------------
I am happy to be back. There's lots going on but we are
getting back to normal... somewhat! I do have to laugh
because there is NO normal at the Bodega!
The wines we've been aging for our tasting room samples are
looking great, even though we ignored them somewhat during
Tom's recent illness (he's feeling much better now, by the
way... thank you for your kind words and phone messages).
Maybe it is the bit of neglect that is making them look so
good!
Our aging shelves are full of carboys at the moment. In a
way, that is sad... but only because there are some wines
I want to get started and I'm completely out of room!
Summer will soon be over and I will still be wanting to
start that Blackberry Merlot!
I am dreaming of a warm, DRY, evening with friends out on
the deck, sipping a good summer wine while waiting for the
steaks to come off the grill. Sounds perfect to me! Those
of you who have made the Blackberry Merlot PLEASE let me
know how it is!
We are starting to get calls like: "Quick - send [insert
item here!] because my fruit/grapes are getting ready to
harvest!"
We try really hard to get things out quickly, but it’s not
quick enough when you are in need! Check your stock and
supplies now so you are not caught in the rush! It's a good
time to clean all your equipment and be ready for that
rush. B-Brite? Chemicals? Oak? How did the hydrometer
winter over? Make sure all the equipment, yeast, chemicals,
and other items are ready when the fruits are!
Are you checking the temperatures in your wine storage
area? We don’t want it to get too warm, or too cold,
because either extreme will affect your wine. Some of our
winemakers are having to stop making wine because of the
air conditioning being turned on. Gets a bit cool to
ferment the wine!
The gardens, vineyards, and orchards are taking a toll on
our time too. All of those things need to be tended so we
can make wine later this summer and into fall. I for one
am looking for some green tomatoes to make a wine! Can’t
wait to start what my cousin says is the best wine ever!
I am not going to wait until the end of the season for
that one!
We are adding new winemakers every day. The word gets out
that you can make wine from practically anything so they
try. I have one gentleman who needs help making blueberry
wine. One year it was good, another year it wasn’t so good!
Any ideas out there other than mother nature? I will pass
tips on!
Or if you want to really share, write an article for ALL
of us on your tips! The "newbies" need all of your great
suggestions. Let's help them on the road to great wines
and great stories to pass down.
I sure appreciate all of the patience you have shown me
during Tom’s down time. THANK YOU ALL!
'Tis a wonderful day in the mountains. . . .
Life is too short... to drink bad wine... so make your own!
You can write to Bonnie at bonnie@grapestompers.com
------------------------------------------------------------
THIS MONTH'S SPECIALS
------------------------------------------------------------
grapestompers' specials for the month of July 2001 are:
Save over 10% on Cellar Classic Chablis
AND
Save over 12% on our Electric Transfer Pump
AND
Save 13.5% on our special Bottle Rinsing/Washing package
(see description below)
AND
Save over $70 on the purchase of a
Complete Winemaking Starter Kit
which includes a RED or WHITE Concentrate
(see wine kit selection below)
Item # Description Regular Price SPECIAL Price
3230 Cellar Classic Chablis 58.85 52.88
2620 Electric Transfer Pump 79.95 69.88
2071 Bottle Rinsing/Washing Pkg 44.96 38.88
3200 Complete White Starter Kit 246.68 175.00
3100 Complete Red Starter Kit 259.79 185.00
Here's what comes with the Bottle Rinsing/Washing Package:
1 - Bottle Rinser (Item #2253)
1 - Brass Bottle Washer (Item #2251)
1 - Bottle Draining Tree, 45-station (Item #2254A)
Priced separately, these items would cost $44.96 - but this
month, we're combining them into a rinsing/washing bundle
for only $38.88 - a savings of over $6.00!
Here's what you get with the COMPLETE Starter Kit:
If choosing the Complete WHITE Kit, your choice of either:
Fume Blanc, Piesporter, or Chenin Blanc VDV concentrate
If choosing the Complete RED Kit, your choice of either:
Valpolicella, Shiraz, or Cabernet/Merlot VDV concentrate
PLUS ALL THESE GOODIES:
Tom's Winemaking Video Bottle Rinser
Fermenter Bucket with lid Three-Piece Airlock
6-Gallon Glass Carboy Carboy Brush
Bung (stopper) Bottle Filler
Five feet of vinyl tubing B-Brite Sanitizer
Portuguese Hand Corker FermTech AutoSiphon
2 Cases of 750-ml Bottles Spoon or Paddle (our choice)
Bottle Washer Adapter Brass Bottle Washer
Bottle Drainer, 45 station
AND YOU GET THE FOLLOWING ITEMS FREE ($16.59 value):
- Free Wine Labels (text of your choice)
- Free $5 coupon towards your next concentrate purchase
- Free Corks (30 corks, enough for one batch)
Just think: This complete kit offers EVERYTHING a brand-new
hobbyist would need to begin making his own wine. All you
need to decide is which wine kit you want!
And don't forget... you can always return your winemaking
video and receive a credit for $19.95 on your next
purchase... that's like getting the video for free! All
we ask is that you return it in good condition.
This is the best deal we've ever offered on a complete kit,
so don't miss out... order one for yourself or a friend
today. Ask for RED Complete Kit # 3100 or WHITE Kit # 3200
and be sure to let us know which wine concentrate you want.
NEW! Now you can "personalize" your Complete Kit -
Let's say you don't need or want some of the items that
normally come with the Complete Kit... just give us a call
at 1-800-233-1505 and let us know which items you don't
need, and we will adjust the price of the equipment kit
accordingly.
------------------------------------------------------------
TOM'S CELLAR: The Advantage of Making Your Own Wine
by Tom Burgiss, Owner
------------------------------------------------------------
Lots of folks like to wander into our mountaintop Bodega
to see if they can learn how to make their own wine.
Practically everyone seeking our advice explains that they
know nothing about the process of winemaking, or for that
matter, that much about wine itself!
I explain that - whether they realize it or not - they
already know the most important thing of all:
"You either like wine, or you don’t!"
Your nose, tongue, and palate give you instant feedback
about the wine in your mouth... and as long as you can tell
us what you like or dislike about a particular wine you've
had, we can easily steer you towards a wine that fits your
taste buds and is easy to make.
After that, it's simply a matter of following the recipe -
and perhaps tweaking it a little to match your preference.
When you try the wines in our tasting room, no doubt you
will find some that you really like - and you'll also find
some that you don't like. One thing's for sure: You'll
never insult us if you tell us the truth. Dry wines are
certainly not for everyone, just as sweet wines are not for
everyone.
All we ask is that you're honest with us about your tastes.
That way, we can tweak it so it tastes best for you!
Out of every five people who come in and taste our wines,
two will like it as is, while the others require some
tweaking. The end result is the fun of making your own
wine to your particular taste.
All this talk about tasting reminds me... don't forget
that grapestompers will host its annual wine tasting in
Laurel Springs, North Carolina on the first Sunday in
October (that's October 7th, from 2:00–5:00 PM).
We certainly hope you will join us! In the past years,
we've sponsored a wine competition, and have flown in an
official wine judge where recognition is given to the top
wines in different categories. We'll still have the wine
competition this year, but this time, we plan to have
ballots so you can judge for "people's choice."
It's just something a little different and that way you can
have a part in the contest. This way, you can see how your
tastes stack up with others. We encourage you now to make
plans on coming!
Admission to the wine tasting is free, and all we ask is:
1. Let us know you're coming (# in party) by sending an
e-mail to tom@grapestompers.com. We need to make sure
we cook enough food and have enough bottles of wine on
hand for tasting. Please RSVP by the end of September.
2. You bring your own wine glass (BYOG!)
*-----------------HOT TIP------------------*
Before attaching tubing to your siphon or
spigot, moisten the ends with clear water.
The tubing will slide on much easier, and
it'll make removing the tubing less of a
hassle when the time comes.
Have a tip you'd like to submit?
Send it to tips@grapestompers.com
*-----------------HOT TIP------------------*
A question often arises, "Can I use bleach (Chlorine) to
sanitize my equipment?"
Simply stated: Chlorine is NOT recommended in winemaking.
Using a sodium percarbonate with a mild alkali as a cleaner
(like B-Brite, Item #2721) and potassium metabisulfite
(Item #2732) as a sanitizer is your best bet.
It is always great to read in a national home winemaking
magazine (WineMaker) about one of your friends making the
news. Robert Klaus, one of our customers from Texas, comes
up with a good question about clarity and the use of oak
beans. Robert does an excellent job with his oaked wines.
If you've ever been offered a sample of his wine, you
should definitely take him up on it! We have had the
opportunity to taste his wines, and believe me, there will
always be a great oak taste.
Note: Robert and his wife, Pat were flooded in their home
with 13 inches of water during the recent Hurricane Allison
when it passed through Houston.
You can write to Tom at tom@grapestompers.com
------------------------------------------------------------
FROM OUR CUSTOMERS
------------------------------------------------------------
As you might imagine, our office receives quite a bit of
correspondence - mostly through e-mail - here are some
comments we've recently received:
Tom,
You guys are great--I firmly believe in doing business by
referrals and word of mouth. As far as I'm concerned, you
guys have an A+ rating from me.
Am referring your website to a couple of my friends who
share this interest.
-- Tim Weisheit
Buda, TX
Hi Tom,
We came close to your place today but didn't stop by
thinking you would have all the company you would need.
We continue to get good reviews on the wine we make and
share with others. We gave our dentist (in Winston-Salem)
a bottle of our "Bob's Bergamis" and he took it to his
nephew's wedding in Boston. The wedding party gave it 8's,
9's and 10's. I know we love it.
By the way, my cholesterol was down more than 10 points
with the bad cholesterol dropping and the good rising.
The only thing I could attribute that to was the fact that
I was drinking a glass of red wine 4 to 5 days a week.
My doctor said that it could very well be the cause. Well,
get well soon and we will see you the next time we need
wine kits.
-- Brenda & Monty Combs
Wilkesboro, NC
Tom & Bonnie,
Thanks you guys for your help in answering our question
about "Day 6." I just can't wait till Day 28 (hahaha).
My dad already wants me to check out your website and
see what different wine kits you have. Well, we'll see
how his first batch turns out huh?
No seriously, you guys were awfully nice and helpful to us.
We'll see you again when we come up there next . . . maybe
this fall.
-- Janet McClellan
Laurel Hill, NC
Dear grapestompers,
Thanks. It was good to talk with someone who could and
would take the time to answer questions.
I look forward to doing business with you in the future.
-- Richard Grant
Conover, NC
------------------------------------------------------------
GUEST COLUMN - Cork: Hercules of the Wine Bottle
by Don Schiller, Minnesota
------------------------------------------------------------
The title seems somewhat strange for an article on a simple
thing like a cork. However, like Hercules, the mighty cork
has the strength that holds the wine in the bottle and is
your final defense against the cruel world that would cause
problems for your wine; air and oxidation, bacteria and
leakage. But, that same cork that protects the wine can
also ruin the wine if a bad cork is used.
WHAT IS CORK?
Keeping a long story short, natural cork comes from the
bark of a cork oak tree. Cork comes primarily from Portugal
and has been used for thousands of years. Cork trees have
a life span of 300-400 years with some that have been
harvested for nearly 200 years. The trees must be about
fifty years old before they produce quality cork. The bark
is harvested every nine to ten years by stripping the bark.
By the third harvest, the cork is smooth, clear bark that
will make great wine corks.
All cork is boiled twice to make it more pliable and expand
the cells. After the second boiling, the corkwood is
sorted, and the cork is sliced into narrow strips as wide
as a wine cork is long. The cork end may show the growth
rings of the tree running vertically through it. Lower
grade corks can be punched by automated machines; premium
corks are hand punching by skilled craftsmen. After
punching, the corks go through a cleaning.
TYPES OF CORK
The standard cork for the 750ml bottle usually comes in a
short (typically 1-1/2 inch or less) and long (typically
1-3/4 to 1-7/8 inch) in a #9 size. The increase in demand
for quality cork, plus harvesting of cork only at the
nine-year cycle is stressing the cork market and
availability of corks. If you can’t get quality cork,
what are your choices?
A composite (or agglomerated) cork may come in several
forms. One type uses finely ground cork glued, pressed
and formed. Another type uses a thin slice of regular cork
material for the top and bottom ends, but the middle of
the cork is made up of ground cork pressed and shaped into
a finished cork. A third type of cork uses premium cork
slices for the ends and lower grade punched cork for the
middle, not the ground cork as the second example.
So how do composite corks compare to regular corks?
Because many composite corks are pressed or glued cork
material, it has fewer veins where wine can leak. Since
composite cork is tighter, some people feel it will not
allow the natural aging of wine as a regular cork will.
Since these corks are denser, a more heavy-duty corker may
be needed to insert these into the bottle.
Another alternative is plastic corks. Plastic corks also
come in several types. Some have a thin plastic layer over
a cheaper quality cork. Another type is full plastic that
gives a full seal. The full plastic corks have been used by
some commercial wineries. They are difficult to remove,
often times the standard corkscrew struggles to get the
worm screw in and then remove the cork. These corks work
well and may be less expensive. I personally have never
tried inserting them, but think it may take a good corker
to do the job.
*-----------------HOT TIP------------------*
When storing bottled wine, keep it out of
the sunlight to prevent fading.
Have a tip you'd like to submit?
Send it to tips@grapestompers.com
*-----------------HOT TIP------------------*
STORAGE OF CORKS
You have just picked up a bag of corks from the store.
What do you do with them? Corks should be stored in a
cool and dry place, away from off odors. High temperatures
and low moisture can cause the corks to dry out and leak.
Too much moisture can encourage the development of
microorganisms. The humidity should be around 50-60%.
Most of us store corks in the basement but be careful of
the odors that can be picked up. Corks should be sealed in
plastic bags and treated with SO2 to prevent mold growth.
They should not be stored for more than three months
without treating with SO2 again.
PREPARATION OF CORKS FOR BOTTLING
Cork can be prepared for the wine bottle in several ways.
Some people swear by boiling a cork. However, reports say
boiled corks may fall apart when being removed. Some
believe dry corking is a good way because the cork
composition is not changed by liquid. The problem with
dry corking is that very few corkers are able to put a dry
cork into a bottle. A floor corker that has the compressing
jaws (a great corker, I highly recommend one) will allow a
dry cork to go into a bottle. However, even these corks
will go in better if soaked or at least wetted. I soak the
corks in water for about a half-hour to an hour allowing
the cork to moisten up enough so that it can be compressed
more easily. The soaking will also allow some tea color
(tannic acid) to seep out of the corks in the water and
not into the wine. Afterwards, I give the corks a rinse
in a mild sulfite solution. The sulfites will kill any
bacteria.
Once the bottle is corked, leave the bottle upright for a
couple days to allow pressure buildup to escape. If the
bottle it is placed on its side right away, there could be
enough pressure to cause the cork to leak. The leaks could
be as minor as drips, or with the right conditions, as
major as the cork being pushed out. After the bottle has
been upright for one or two days, be sure to tip the
bottles on their side and store them properly in the wine
rack.
After the bottles have been stored for some time, you
should inspect the corks for:
A) leakage
B) rot, and
C) dryness
Outside development of mold is not bad, but escape of some
wine through the cork is bad.
Corks should not be reused for wine; make a wreath or cork
board instead.
OTHER CORKING AND BOTTLING NOTES - Questions and Answers
What does a capsule do for the wine cork?
A capsule provides a finished look to the wine bottle.
It does not make any difference to the cork itself.
What does a wax seal do for the wine cork?
Wax will prevent mold from growing on the cork. The wax
may provide a greater seal reducing leakage and possibly
prevent some oxidation. To use wax, carefully heat the
wax, preferably using a double boiler. Dip the corked end
of the bottle into the melted wax. Remove the bottle and
let the wax harden to seal the cork. Caution: wax is
flammable and can flame up when being melted. Also, note
that more care is required when opening the bottle keep
the wax from falling into the bottle.
Why can corks leak?
Leakage often results from fill heights that are too high.
Leave at least 3/8” of space between the wine and cork.
This allows the wine to expand due to temperature
variations without affecting the seal of the cork. Use
good quality corks and care when you prepare or bottle
with them.
Why does one bottle of wine from a carboy taste bad and
another doesn’t?
This may be a problem described as "being corked".
The natural cork is sometimes afflicted by a fungus called
2,4,6-tricloroanisole (TCA), a chemical that flavors wine
and ruins it. If you've ever tasted a wine with a moldy
aroma that smells of wet cardboard, a damp basement or
mushrooms, that's TCA. By some estimates, as many as one
in 20 bottles of wine are "corked". This is the reason
many wineries use premium corks or are researching
alternate corks or closure methods.
What other types of closures are there?
You're dining at a fancy restaurant, and you order a fine,
expensive wine. The waiter comes with bottle opener and
pops off its beer-bottle-style cap. Or, you buy a nice
case of Cabernet to mature in your cellar, and when your
fine wine arrives, you open the crate to find bottles
closed with metal screw caps. It could happen.
An Australian Winery released a Pinot Noir, Chardonnay
and Riesling using "crown caps," the same closure used for
beer bottles. It has been reported that Gallo winery in
California uses screwcaps for its "library" storage; and
some wine researchers at the University of California at
Davis argue that the screwcap -- widely regarded as the
hallmark of cheap, poor "jug wines" -- is actually an
ideal way to seal finer wines for long-term storage.
In the future, you may see more composite corks, plastic
corks or maybe even the screw tops on commercial wines.
ABOUT THE AUTHOR - Don Schiller is the vice president and
newsletter editor for the Purple Foot Wine Club in the
Twin Cities in Minnesota. He has been making wine for
about 15 years and has been writing articles for the
Purple Foot Wine Club newsletter for many of those years.
You can contact Don at vintner@prodigy.net
------------------------------------------------------------
How To Be A Guest Columnist For STOMPERS Newsletter
------------------------------------------------------------
If you'd like to be our next guest columnist, simply
send your three- or four-paragraph article to
articles@grapestompers.com. If your article is selected
for use in a future STOMPER newsletter, you'll receive
the attention of thousands, a coupon good for a discount
on your next grapestompers.com order, as well as our
heartfelt thanks. So what are you waiting for??
------------------------------------------------------------
CORKY'S WINEMAKING DEFINITION
------------------------------------------------------------
Titratable Acidity (TA)
- Sometimes called total acidity; the total amount of acids
in a wine or must that is measured by titration of the
wine or juice with a base such as sodium hydroxide. The
amount of acid (expressed in grams of acid per liter of
wine) will tell you roughly how acidic the wine will feel
in your mouth. Knowing this information will allow you to
make any needed adjustments.
Look for other wine-related definitions by clicking on
the 'Glossary' button from our home page at
http://www.grapestompers.com
------------------------------------------------------------
NEXT MONTH'S HIGHLIGHTS
------------------------------------------------------------
- More Winemaking Tips from Tom's Cellar
- Another Surprise from Brant
- More Specials
- The next article from Bonnie's Bin
- Another Guest Column - We'd love YOUR input!
- More Customer Testimonials
- New Winemaking Products
------------------------------------------------------------
LIST MAINTENANCE
------------------------------------------------------------
To SUBSCRIBE to the STOMPER winemaking hints newsletter,
send a blank e-mail to newsletter@grapestompers.com
with a subject line of: subscribe stomper
To UNSUBSCRIBE from STOMPER winemaking hints newsletter,
send a blank e-mail to newsletter@grapestompers.com
with a subject line of: unsubscribe stomper
Past issues of the STOMPER can be found at
http://www.grapestompers.com/newsletter/archives
------------------------------------------------------------
Copyright (c) 2001 grapestompers.com
Boring Legal Stuff: Content is gathered from sources
considered to be reliable, but the accuracy of this info
cannot be guaranteed. Opinions expressed by guest
columnists and customer letters are those of the authors
and not necessarily those of grapestompers.com
------------------------------------------------------------