Archives for November 2009

Domestic Wine Growth On the Rise

According to Mintel, we can all be thankful that domestic wines seem to be recession-proof:

And thanks in large part to prices that are still on average 35% lower than imports, domestics dominate the market more heavily than ever — accounting for nearly 75% of wine sales by volume last year.

Mintel also identifies specific areas of growth for wine, among them include Millenials (21 to 32 years of age), men—who spend more per bottle than women, boxed wines and other environmentally friendly—or convenient packaging such as screw caps.

If you’re interested in making your own wine with screw caps, you’re in luck—we currently offer screw cap bottles for your personalized winemaking experience at Lakeland Winery.

via MediaPost Publications.

Grape Co-op Formation

Grape Co-op Formation


In the past 2 years I have received several inquiries from local grape growers if I knew anyone who wanted grapes growing in their back yards. Then, this year someone actually gave me two bins of concord grapes to make wine.
I am organizing what I call a Grape Co-op, and am soliciting the following people: organizational; workers and suppliers(growers). We will be purchasing or accepting donations of red grapes from local growers in the Syracuse area. Wine will be made from these grapes and sold to the public via Lakeland Winery, Inc. You may be paid either from the proceeds or reimbursed for your efforts with wine. The following is a general job description we could follow: Organizers- Those who organize the foundation and structure of the group.
Workers- Harvesters; Pruners; grape crushers; wine makers; bottlers; labelers & corkers; distribution & sales. Grape Suppliers- Land owners who donate or sell grapes to the co-op.

I am having a meeting of interest on Saturday, November 21st at 4PM for anyone who may be interested. Please e-mail me at [email protected] if you can not attend but are interested in some aspect of this.


Pressing Grapes

Pressing Grapes


After crushing and de-steming the grapes, yeast is added to the mash and fermentation begins. The grape skins rise and would dry out if they weren’t punched down twice each day. About a week after primary fermentation begins, the grape juice is pressed from the skins and the juice continues to ferment in airtight containers.  After about a month or so, the juice will be ‘racked’ to separate the juice from the ‘lees’ (sediment). This will continue for more time, then racked again to separate the sediment from juice.

Punching the Grape Cap

Punching the Grape Cap

IMG_2597This is what it looks like to ‘punch the grape cap’ twice each day. The reason for this is to keep the grape skins that rise to the surface moist. The yeast continues to ferment the juice in the skins until the skins are empty of juice, then they begin to settle to the bottom of the container. This usually takes about a week to 10 days. As you can see, it can be a bit messy.