Frozen wine grape must and juice futures available for purchase below. These will be shipped at your convenience after they are harvested and frozen this Fall. To buy, simply click the “Add to Cart” button or click on the varietal to read the description, see photos, and view video of the vineyard. You don’t need a Paypal account to check out.
Red pails contain 5 gallons of must (juice, pulp, skins, seeds) and white pails contain 5.25 gallons of cold- settled juice.
Barrel aged sour beers brewed with grapes are one of the fastest growing beer styles in America. Wine Grapes Direct is proud to supply these premier breweries with 100% Vinifera grape must and juice, never from concentrate.
BullFrog Brewing (PA): Brewmaster Nate Saar was our first brewing client and is one of the most decorated Brewmasters in the US. RateBeer.com lists Bullfrog in their top 100 breweries worldwide out of over 25,000 listings. The original Le Roar Grzzz Druiven is a brewed with Milla Merlot grapes and is a rare 100- point scoring beer on RateBeer.com, making it the highest rated sour brew in America.
Green Flash Cellar 3 (CA) You all know about Green Flash. What you might not know is that they have an additional 12,000 square foot brewery called Cellar 3 that is dedicated to making Best of Class barrel-aged brews. The only down side about Barrelmaster Pat Korn’s beers from Cellar 3 is that they tend to sell out within an hour of release. But if you know the right people…
Great Notion (OR) No West Coast brewery received more press or praise over the past year than Great Notion. They were featured in Beer Advocate, Imbibe, Taste, Bon Appetite and Food and Wine just to name a few. Their limited release Ambrosia is a barrel-fermented tart saison aged on Chenin Blanc. Oh, and it won best of show at the Willamette Week Pro-Am.
Reaver Beach Brewing(VA) Kristin and Justin Macdonald founded Reaver Beach Brewing in 2010 after serving in the US Air Force. The wild coastal yeasts and bacteria of Virginia Beach provide a unique environment for producing barrel-aged sour ales. Follow them on social media to make sure you don’ t miss out on their limited releases!
Yazoo Brewing (TN) Yazoo was a home brew project that began in the early 90’s and turned into Nashville’s preeminent beer destination. Since moving into their state of the art 40 barrel brewery in 2010, Yazoo has teamed with renowned sour beer writer, Brandon Jones, to create the “Embrace the Funk” line up of sour and barrel aged brews.
Dunedin Brewing (FL) Stations of the Craft is a collaborative brewing project started by the good people of the Dunedin Brewery, Florida’s first craft brewery. Their brews are not for the faint-hearted. “This is Your Captain Speaking” features two sour beers made from the same Blonde ale base. The “Donald” was aged on our Pinot Noir must and “The Hilary” was aged our Chenin Blanc.
This is Your Captain Speaking, Clinton Barrel (Chenin Blanc)
Gravity Brew Lab (FL)“The brainchild of owner Diego Ganoza, Gravity Brew Lab is designed to be the answer to the question Miami has been asking for the past several years: “why can’t we have creative, top quality, locally made craft beer; like most other metropolitan cities in the U.S.?” – Gravity Brew Lab
Trillium Brewing (MA) “Trillium Brewing Company was established on the values of family, passion, and dedication. Celebratory ales were first crafted to commemorate the marriage of founders JC and Esther Tetreault. This initial concept evolved into a lifestyle and dream to share, not only beer, but experiences with one another and their community.” – Trillium Brewing
Each pail of frozen wine grapes or juice shipped via Fedex comes with a free ingredient kit! Based on our lab’s numbers, we include enough tartaric to balance the pH of your wine, yeast, yeast nutrients (Go-Ferm and Fermaid K, oak cubes, tannin (FT Rouge), Opti-Red, and enzymes (enzymes only included if requested).
Don’t know what grape must looks like or how to use it? Take a look at grape must in this video. Grape must consists of the skins, seeds, and juice of grapes once crushed and destemmed.
Making wine with grape must is easy! Take a look at this 12 Step Guide to Red Wine with pictures to see how:
Pick up Your Frozen Wine Grapes and Juice Locally!
Richmond pickup date moved to Friday May 12th and Monday May 1st ordering deadline. Chicago IL just added!
-What is it? You go pick up your prepaid pails at a local homebrew shop or warehouse on a scheduled day this spring.
-Why do it?You can achieve big savings! Shipping is free and there are additional discounts.
-Where are they? We are organizing shipments to Chicago IL, Milwaukee WI, New York NY, Atlanta GA, Minneapolis MN, Boston MA, Philadelphia & Pittsburgh PA, Denver CO, Kansas City MO, Dallas TX, Washington DC, Charlotte NC, Richmond VA, Los Angeles CA, and Nashville TN. Want a bulk shipment to your area, then please let us know!
-Each shipment must be at least 20 pails to be sent out. So please spread the word to help them happen in your area.
-How to order? Email email@example.com we will send you pricing and order deadlines for your area.
-When do they arrive? Arrival dates vary by location. Most shipments will be available for pick Saturday April 29th and Saturday May 20th.
-Email ASAP for ordering deadlines so you don’t miss out! Minnesota and Georgia shipment ordering closes this Sunday March 12th. Minnesota arrives Saturday March 25th and Atlanta arrives Thursday March 23rd.
Home Winemaking Problem Solving: What to do with the Wine Grape Pomace?
So you’ve pressed off your delicious red wine and now have a big pile of grape skins. Instead of throwing them away, take a look at these four ideas and start making full use your grape skins!
1. Use the Wine Pomace to Make Fertilizer or Top Soil
Did you know that roses love slightly acidic soil in the 6.0-6.9 pH range? Your leftover grape skins are perfect for lowering the pH in your soil so that your roses and other acid loving plants can thrive! You may have too high a pH if your plants are showing signs of chlorosis (a yellowing of the leaves). Gardenias, Rhododendrons, and even blueberries will also appreciate the lower pH provided by the pomace. We also quite enjoy the fine aroma of the must, as well as watching the little birds dig and scrape in the skins for grape seeds. After 3 to 4 months, the grape skins will be close to fully broken down (see picture). Here is the best part, this use of the skins is super easy! Just grab a shovel and spread the grape skins around your plant bed.
2. Add Complex Flavors and Rich Color to Your Next Batch of Beer or Mead
Infuse your next batch of mead or beer with grape skins to add that next layer of complexity to your brew. A WineGrapesDirect customer, Dan Mouer of Virginia, was kind enough to share his grape infused mead recipe: Mix 9 pounds of honey with water to make five gallons of mead. Then pour the mixture over the skins, seeds and lees from one bucket of pressed grape must. This will ferment dry over a few weeks. Later, prime with honey and bottle as a sparkler. For fruit lambics or cherry Flanders Browns, simply rack the beer to an open (bucket) secondary and add the fruit directly. It usually takes a while for the fruit fermentation to complete. Then strain through a mesh bag and rack to a carboy. Be sure that all the small fruit bits and pectin globules settle out. Depending on the fruit, a bit of pectinase stirred in a few days before fining works wonders.
3. Make a second run wine!
In the middle ages, pomace wine was very common and was an affordable 6% alcohol beverage available to the masses. They did not add any sugar, as there was already enough residual sugar in the pomace because most wines were not fermented to dryness at the time. The ancient Romans and Greeks also made pomace wine, but called it piquette. Making pomace wine is very easy. Simply mix sugar with water to raise your brix to at least 22. Remember, .125 pounds of sugar raises 1 gallon of water by 1 brix. Just don’t expect a great product at the end, as the result is normally a lesser wine. Commercial distilleries will also use both pomace (Grappa in Italy or Marc in France) and pomace wine (brandy) to make spirits.
4. Add both Flavor and Color While also Protecting Your Homemade Cheese
Are you making cheese at home or know someone who does? Then try adding the rich flavor of the grape skins to your homemade cheese by covering your cheese tomme in grape must pomace. This method is very old and used in both France and Italy. In France, the most popular variety is called Tomme au Marc. This cheese is covered in grape must pomace and tightly sealed. After two months of aging, the cheese is removed and dried. The result is a beautiful cheese covered in grape skins and seeds that has the rich complex flavors found only in wine grapes. Cheesmaking.com has a recipe HERE.
Are you using your pomace in other ways? Please write to us, firstname.lastname@example.org, as we’d love to make even more use of our wine must pomace!