How to tell the ripe from the not ripe.

The ability to pick your own fruit for winemaking is unique. It is clear that good sound wine is made from fruit that have a good combination of sugar and acid from the grapes and then benefit from a little manipulation from the winemaker. How do you know that the fruit you are picking is ripe enough? Is it possible to be too ripe? Well, there are several ways you can go about this…

In Michigan, we are lucky when we have a growing season where the grapes become sufficiently ripe and the sugar and acid are in balance. More often than not, we are trying to wait for the sugar content in the grape to increase to a point where they can be picked and decent wine can be made without having to add a lot of sugar to the must. As sugar increases, the acid content in the grape decreases, both desirable conditions up to a point.

Sugar content in grapes can be measured several different ways. One of the handiest tools that every winemaker should have is a hydrometer, a clear plastic tube that is filled with grape juice. The sugar content of the juice is measured in brix, and is determined by a buoyant tube that is placed into the tube and floats in the grape juice. Take several bunches of grapes from different parts of a row and squeeze them in a plastic bag. Pour the juice into the hydrometer to check for sugar content. You are generally looking for a sugar content of minimally 17 brix to 23 brix.

The color and taste of the grapes are also important indicators of ripeness. Grapes used for white wine develop a slight yellow tint and the outer berries become slightly translucent. Grapes for red wine should be uniform in color, with as few lightly colored berries as possible. The taste of the grapes should be sweet, or at least without the sharp bit from having too much acid.

Some grapes can actually make a better wine by not being over ripe. Seyval, Cayuga, and Concord types are varieties that come to mind. They both develop stronger flavors, some find disagreeable, by being more ripe. Foch grapes can lose almost all their acid in a very hot, dry fall making the wine taste flat!

So don't pick too early but don't wait too long . It may take some experience to discern the difference, but learning by experimenting is how you become a better winemaker. Happy picking!

Written by contributing writer, Jim Lemire

"Jim is a friend of mine who has been active in winemaking and grape growing for more than 20 years. In the past he has operated Bailey Vineyard in Birmingham, Mi (Now the area is a subdivision named Bailey Vineyards) and has sold grapes in many markets in the area & he is an expert in winemaking from the French hybrid grapes that we grow at our farm." (editor, Bill Schnute)

For other articles on winemaking