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!
If you’re just starting out on your home winemaking journey, the numerous options can be intimidating. But there is one fundamental winemaking truth you should hold above all others. It is often said that great meals are prepared with great ingredients. This saying is equally true for winemaking. If you want to make great wine, you have to source great wine grapes and juice. At WineGrapesDirect.com, we make sure every pail comes with grapes and juice drenching with the flavors needed to make great wine.
Home Winemaking can be as easy or difficult as you want it to be. To see just how easy learning to make wine can be, check out our incredibly simple PDF guides that show you how to make both red and white wine in 12 easy to follow steps.
Red and White Wine 12-Step Program PDFs
You can also leverage our growing collection of home winemaking videos on both YouTube and Instagram:
See how to do a SO2 test:
Let’s Use a Bucket Press: Pressing Wine From Grape Skins:
Enhance your Chromatography Paper for Easy to Read Results!
Interested in putting this comic in your newsletter for free? Email email@example.com for the details.
We will be putting up a new Wine Must comic at least once a month. So come to WineGrapesDirect.com to see the Wine Must comic, and don’t forget to check out the excellent frozen wine grape must and juice we have available.
Many winemakers can be frustrated by competitions and befuddled why their much beloved wines did not bring home those elusive shiny gold discs to proudly display. We are going to set aside Winemaking 101 and dive right into the strategies needed to help you achieve your gilded dreams of winemaking glory, and finally set you on the path to the epic Halls of Vinehalla.
That’s right my friends, you might love your low-alcohol/nuanced wine that is a treasure when given careful attention, but the judge’s attention is limited and you need to punch them in the face with your wine just to get the time of day. Your wine needs to leave a giant flavor filled mark they will remember. What sort of wine leaves such a mark? For starters, the wine should be at 14% to 15% alcohol, dark in color, with the tannin, acid, and flavor to back it up. Essentially, if you’re going to have high alcohol, you need to balance that attention-getting facet against other structural supports for your wine to stand on. Now, how do you achieve big flavor and dark color?
Extract, Extract, Extract!….Oh One More Thing, Extract!
Don’t be cautious when it comes to extracting flavor and color from the grapes. You’re looking to make a huge wine, so kick your extraction into fifth gear and throw the cupboard of tools and tricks at your wine. Lucky for you, you purchased frozen grape must from WineGrapesDirect, so your frozen wine grapes get a safe and effective cold soak. Traditional cold soaks can be risky and offer debatable benefits, but it is well demonstrated that freezing grapes actually breaks down some of the skin cell walls, releasing beneficial phenolics into the wine. You were also provided extra tannin, Opti-Red, and nutrients to produce a clean wine with more stable color. But there is more if you ask for it. We can provide you with the enzyme Lallzyme EX upon request! This ingredient breaks down the skin walls of the grapes even further, opening them up and allowing more color and the flavors within to infuse in your wine. Lallzyme EX is powerful, can’t be mixed immediately after certain additives like tannin, and instructions must be followed carefully. The enzyme will also lower your final yield, as it increases the amount of sediment. Be sure your fermentation achieves a temperature at least in the 80s F, as the heat will extract color and flavor just like with a tea bag in warm water. Finally, really draw out the fermentation as long as the wine is protected by a cap of skins and gas. The longer your wine sits on the skins, the more extraction you achieve! Towards the final stages of your fermentation, you need to be a gentle Zen master at slowly tapping down the must cap without breaking through. However, before you extract, you must pick the right grapes for extraction.
Where are the Best Wine Grapes, Must, and Juice Available for Sale to Home Winemakers Online to Make Wine That Will Win Competitions?
Right here at WineGrapesDirect.com of course! Flavor-driven grape must and juice is our forte, our passion, and our requirement in every pail. Buying wine grapes, juice, must or other products like concentrate online can be a shot in the dark with much of the who, how, when, where and other important information left unanswered. Alas, these unanswered questions can often create disappointing wines with lackluster everything. At WineGrapesDirect.com, you can view the vineyards via video, see the grapes close up with pictures, and have all the facts including approximate chemistry, date and year picked, soil type, and viticultural region. You can rest assured knowing that the grapes were carefully selected and not picked until they were drenching in flavor and ripe for extraction. Now, what wine grape varietals should you pick?
Buy and Make as Much Wine as Possible
When it comes time to blend and polish your award-winning wine, you will need options and lots of them. Most competitions only require that your wine be 80% of a single varietal to qualify for each competition category. So that’s 20% of space for you to blend in additional flavors, color, and aroma to elevate your wine above the rest. The plain and simple truth is that having lots of wine to blend with allows you to make a better wine. If you have carboys of our WA Rattlesnake Hills Cabernet Sauvignon,Mourvedre, Tempranillo, CA Napa Merlot, Suisun Valley Merlot, and Lodi Zinfandel to work with, you can leverage the strength of each; be it color, rich fruit flavor, or body to refine a wine that will be sure to impress the judges. Now, if buying them all is not an option, you should consider a varietal that won’t be blended up by your competitors like Pinot Noir. Our Willamette Valley Pinot Noir is a fruit bomb of aromatics and flavor that will explode on the palate and finish with great acid to back it up.
Carefully Select and Enter Only Your Favorite Wine
Wrong, Wrong, Wrong, and Wrong! If you’re serious about winning, you should enter the maximum number of wines allowed and as many competitions as your inventory can stand to increase your odds at taking home the Gold. Just because you love a wine, doesn’t mean everyone else will. Many winemakers are often shocked that their darling red took home nothing and their neglected vintage scored so highly. That being said, have a blind tasting with friends (even ones who don’t know anything about wine, as the judges tasting your wine may have quite a lot in common with said friend) and score the wines. Doing so should direct you to the vintages that stand to be contenders.
Find and Taste Wine That has Won Awards
Remember, if you’re looking to win a competition, it’s not about what you like, it’s about what the judges like. So familiarize yourself with award-winning wines and their respective flavors. This is easy to do if you attend the award ceremonies, as many of the award winners will have bottles open and are often happy to share. You can also seek out a taste from your local winemaking community, as the wine is often flowing at winemaking club meetings. If none of these are options, simply source and treat yourself to a very high-scoring commercial wine in the name of research. Then strive to emulate these award-winning qualities in your own wine.
Final Tip: Don’t stress if you don’t win, as we’ve been told by reliable sources that your reward is the special joy waiting for you at the bottom of each glass, each bottle, and each carboy proudly made into a unique wine by your own two hands.
Let us know about anything that you win. A special gift from us awaits you.
Crafting flavor driven beer infused with elegant flavors of wine grapes and juice has been rapidly growing in popularity and especially since DogFish.com released their Noble Rot. Since the beginnings of civilization itself, man has been evolving and carefully selecting grapes to produce the best flavors possible. So it’s only natural that those expressive tastes selectively cultivated over countless centuries should be tapped by the beer making community.
From the most elite commercial breweries to the homebrewer crafting only for himself and friends, WineGrapesDirect.com is a trusted and proven supplier for grapes, must, and juice to make beer. We harvest and instantly freeze to lock in the optimum flavor so that our grapes are available year round for small batch and bulk brewing orders delivered directly to your front door or loading dock. We know that the same rich flavors that are ideal for making excellent wine are also necessary to make great beer with wine grapes. Our grapes are primed for extracting flavor, color, and aromatics. Feel free to write or give us a call to learn more!
Discount! Email firstname.lastname@example.org “grapes for beer” for a $10 discount per pail on our 2016 Washington Mourvedre. These grapes are our top pick for commercial and homebrewers right now and are valued for their fresh acid driven flavors. Offer Exp. Feb 16th and of course grapes don’t have to be used for beer.