pcedtech Posted October 20, 2011 Share Posted October 20, 2011 Mine is 20% white grapes to 70% water and 10% sugar. My grapes are vignoles. Champagne yeast. Link to comment Share on other sites More sharing options...
coop Posted October 21, 2011 Share Posted October 21, 2011 I do mine on the halves. By this I mean local wineries, which are everywhere and you need to have a good reputable one. One local one, brings me several totes of fermented wines of a different kinds each year. Sometimes a Peno Nour, a merlo, and even lymberger. Sorry about the spelling of these as I am not a wine person, I then distill the wines and for this I get 50% of the alcohol and give him back the other 50%. We both win-win. He uses his own to fortify his wines and I make a brandy out of mine. No mess and no fuss. I then promote that my brandy is distilled from such and such winery. The customers know about the local winery and get a quality product. Coop Link to comment Share on other sites More sharing options...
bradocaster Posted October 21, 2011 Share Posted October 21, 2011 I do mine on the halves. By this I mean local wineries, which are everywhere and you need to have a good reputable one. One local one, brings me several totes of fermented wines of a different kinds each year. Sometimes a Peno Nour, a merlo, and even lymberger. Sorry about the spelling of these as I am not a wine person, I then distill the wines and for this I get 50% of the alcohol and give him back the other 50%. We both win-win. He uses his own to fortify his wines and I make a brandy out of mine. No mess and no fuss. I then promote that my brandy is distilled from such and such winery. The customers know about the local winery and get a quality product. Coop How can you transport liquor to a winery? that sounds like a great set up. Brad Link to comment Share on other sites More sharing options...
coop Posted October 21, 2011 Share Posted October 21, 2011 I think almost every winery buys spirits all the time to fortify their wine. He puts it in a tote and I pick it up, tong in cheek. It is done every day, transfer in bond. coop Link to comment Share on other sites More sharing options...
bradocaster Posted October 22, 2011 Share Posted October 22, 2011 I think almost every winery buys spirits all the time to fortify their wine. He puts it in a tote and I pick it up, tong in cheek. It is done every day, transfer in bond. coop Thanks again Coop Link to comment Share on other sites More sharing options...
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