Homemade Catawba Wine, part 2.
August 27, 2008 by Greg · 4 Comments
A good wine has a nice balance of flavor, color and aroma, though many factors contribute to the ‘flavor’. The mouth-feel of the wine, the bitterness, sweetness, how sour it tastes or how these flavors work together (Is there umami flavor in wine?). In order to contribute to the sour or sharp aspect of a wine, the proper acidity must be maintained and in order to do so, some simple chemistry must be done, with ease from an acid titration kit
Homemade Catawba Wine
By Greg B: Well, it happened earlier than I had planned. I got the chance to produce my own wine. I amazingly, Jessica’s backyard had enough nutrients to allow my vines to grow and produce enough grapes to make 1 gallon of wine! Below, I’ll take you on a step by step method by which I made what will surely be an interesting wine. I notice that Mike doesn’t have a section on Catawba wines… the wine that started people thinking “hey, yeah, we CAN actually grow grape vines in America and produce wine over there!”. So, hopefully I won’t mess this wine up!
