How Do You Know When to Harvest Kansas Wine?

August 8, 2016 Bob No comments exist
Posted by Bob on

Our Kansas grown grapes that make Authentic Kansas Wine love our soils and slopes here in The Flint Hills!

 

Harvest… Is… Coming!…

 

Wine is grown, not made. We’re proud of the hard work we put into our vineyard everyday. Each grape varietal ripens at a different time, so the logical question would be: How do you know when they are ripe? Below, we’ll outline our sampling and testing process to determine ripeness.

 

Thank you for buying Kansas Grown!

First, we start out old school. We begin by tasting the grapes. If the flavor we want isn't in the grape yet, it won't be in the wine. We also look at the ripeness of the seeds. Initially they are green. As they ripen they turn brown. The ultimate test is by chewing the seed. A crunchy, toasty seed is a ripe seed. (Side note: Note that the pulp or flesh of the grape is clear. This is the same on red or white grapes. For reds, we must work to extract the color from the skins during fermentation.)
First, we start out old school. We begin by tasting the grapes. If the flavor we want isn’t in the grape yet, it won’t be in the wine. We also look at the ripeness of the seeds. Initially they are green. As they ripen they turn brown. The ultimate test is by chewing the seed. A crunchy, toasty seed is a ripe seed. (Side note: Note that the pulp or flesh of the grape is clear. This is the same on red or white grapes. For reds, we must work to extract the color from the skins during fermentation.)
First, we need a random sampling of the grapes. Different areas of the vineyard ripen at different rates, so it is important that we collect samples distributed across the vineyard.
Next, we need a random sampling of the grapes. Different areas of the vineyard ripen at different rates, so it is important that we collect samples distributed across the vineyard.

 

After the sample are collected, we return to the winery. We used the instrument laying on the grapes to measure the Brix level of the grapes. The Brix level is the % of soluble solids (sugar mostly) in the grapes. It does soby measuring the difference in the refraction of the grape juice versus plain water.
After the samples are collected, we return to the winery and get a little more scientific. We use the instrument laying on the grapes (a refractometer) to measure the Brix level of the grapes. The Brix level is the % of soluble solids (sugar mostly) in the grapes. It does so by measuring the difference in the refraction of the grape juice versus plain water.

 

In order to obtain a consistent sample, we crush the sample into one uniform batch. A one gallon Ziploc bag works great for this. (Feel free to use your feet after getting as much air out as possible!)
In order to obtain a consistent sample, we crush the sample into one uniform test batch. A 2.5 gallon Ziploc bag works great for this. (Feel free to use your feet after getting as much air out as possible!)
Everyday our pH meter must be calibrated before use.
Our pH meter must be calibrated everyday before use.
After putting fresh grape juice on the lense, this it what you see when you look into the end of the refractometer into the light.
After putting fresh grape juice on the lens, this it what you see when you look into the end of the refractometer into the light. As this photo was taken with a cell phone, it’s a little hard to see, but the bottom of the blue is the Brix level, the % of soluble solids, or sugar in the must. (This is showing approximately 24.3%, or 24.3 degrees Brix.)
This is the pH for the Marquette we are testing. Combined with the Brix level, these grapes are ready to harvest!
This is the pH for the Marquette we are testing. Combined with the Brix level, these grapes are ready to harvest!

Harvest is a magical time in the vineyard.

As always, we invite you out daily to see Authentic Kansas Wine being grown here in The Flint Hills.

Cheers!

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