How To Make Wine At Home

Make Wine From Grapes

Wine and Grape Production on the Rise in North Carolina

It wasn't too long ago when tobacco used to be the most widely grown crop in North Carolina, but over the last few years the agriculture scene in the state has been changing. With falling prices of other crops such as corn and soybeans, North Carolina farmers are now turning towards grape production on their farmland. Muscadines are the native grape of the state and are generally grown in the eastern part. muscadines are used to make wine as well as jams, juice, jellies, preserves and other goods. North Carolina is not particularly known for its great grape vineyards, but that may change in the near future as the state progresses with the cultivation of its native muscadine grapes.

North Carolina has been advertising the native muscadine as an alternative to tobacco for farmers. The muscadine is also native to several other states including New York and Florida. A recent survey estimated that there are around 300 muscadine cultivators that are growing the native grape in the southern states. With the new growers starting to grow the grape this number should increase dramatically over the next decade. Use of the muscadine can be dated all the way back to the 16th Century when it was used for making port wines and fine wines. Researchers are currently studying the grape for potential anti-cancer benefits which could dramatically increase the demand for the grape. Unfortunately, any definite answers of its anti-cancer benefits are a long ways away, but it is definitely better that farmers grow muscadines than the more harmful tobacco crops.

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Grapes into Wine $13.99 As the first to write a basic book in English on winemaking from the winemaker’s point of view, Philip Wagner has long been considered an authority on the subject, and his book American Wines and Wine-Making has become a bible for small producers and home winemakers in this country. Now, in this completely new version of that classic, Mr. Wagner takes into account the many dramatic changes that in recent years have revolutionized the American wine scene.   With the knowledge that comes from his own experimentation, Mr. Wagner discusses the new, successful hybrids that have now made it possible to grow wine-producing grapes in far more areas of the United States than used to be considered feasible. Once again he covers all the basic technical information, including recent developments important to the small commercial winery and to the home producer—from the choice of the right vines to the vintage itself, the care of the new wines, and finally the bottling of the wine: red, white, and rosé, sparkling and sweet.   There is a new chapter on concentrates for the growing number of people who want to make wine but are not close to a source for suitable grapes, or haven’t the space to work with fresh materials. Mr. Wagner describes what concentrates are, how they are made, what the characteristics are of different types, and what to expect. There are specific instructions on procedure and on the necessary (and unnecessary) equipment.   In addition, Philip Wagner’s introductory chapters on the evolution of the wine grape, on European winegrowing, and on the contemporary scene throughout the United States provide an excellent guide for the consumer, as does his concluding chapter on tasting and using wine. Peppered throughout with a wealth of historical and anecdotal material as well as down-to-earth experience—and full of the author’s appreciation of wine and winemaking as a way of life—this book is not only a useful guide but delightful and rewarding reading.

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