This question is similar to the one above — a calculator is necessary. One ton of grapes (2,000 pounds) yields approximately 165 gallons (624.5 Liters) of wine. 2,000 lbs/624.5 Liters = x lbs/0.750 liters x=2.40 pounds per bottle. 2.40 pounds is about nine clusters of grapes, and nine clusters is about 500 individual grapes. The question I have heard most often is . . . “Do you stomp the grapes with your feet?” This is usually followed by . . . “Like Lucy?”

Kits use grape concentrate which make them very easy to use, and they are by far the best way for a beginner to learn winemaking. So easy in fact that if you follow the directions, they're almost fool-proof. A concentrate kit will generally be ready to drink sooner, and there's no choosing, crushing and pressing of grapes. As well, for many people, space is an issue, and making wine from a concentrate requires very little.

If they are wine grapes, you should not have to add much apart from yeast. But the procedure for making red wine differs a little bit from making white wine. For making red wines, you will simply crush the grapes and add your yeast. This will start your ferment. After a week or two you will strain or press the wine from the grape skins and pulp. Transfer to a large glass bottle and allow it to clear. Whites on the other hand need to be crushed then pressed immediately.

The most obvious answer has been a question—why is any wine left in the bottle to go bad? The proper answer has been to do exactly as we do in the tasting room—which is to fill the empty space with an inert gas such as nitrogen or argon, and put the cork back in the bottle. The other method is to remove all of the air from the bottle (a vacuum), so the air doesn’t oxidize the wine and spoil it. I still think the first answer works the best!

Sorry, but no. Hattie's right downstairs has a full bar. You're welcome to step out for a drink during intermission, but you can't drink any alcohol here. Top

We are unable to accept card payments over the phone. You can call in person to purchase a bottle of wine and we can present it at the table on your behalf. Alternatively, you may consider giving our Gift Vouchers.

The customer must provide the bottle. Dark bottles work best, such as dark green, and try if you can to find a bottle where the seams do not go right down the middle where the labels are (all bottles have seams, but try to find one where they are not as prominent.) The bottle must be plain glass as well, nothing with any kind of coating or frosting already on the bottle. We will take off the front, back or both labels for you. Etching on bottles can be colored gold or silver.

Everything is done on-site. We have our own crush/production facility and our own bottling line. This allows us to bottle the wine as each small lot is sufficiently aged, rather than when it's convenient for a mobile bottling line.

It depends on how you store the wine once it’s been opened. Refrigerating an open bottle will prolong its life, as will using a vacuum pump sealer. It’s bets to enjoy the wine within a few days of opening to ensure you experience all the intended fruit flavors and aromas.

There are hundreds of grape varieties grown successfully for wine production around the World. The choice of which cultivar(s) to grow is a very important decision which should be addressed well in advance of ground breaking. While making this decision, one should consider all of the site conditions outlined in V5 & V6 above and, more importantly, one should consider the history of attempted grape culture in his or her area.

Just after dusk, or early evening after a sunny, dry, arid (non-humid) day. This ensures dry, cool fruit. Vines make sugar from carbon dioxide and water, but energy and chlorophyll are also required. Carbon dioxide comes from the air, and water comes from the ground. The energy comes from the sun, and the chlorophyll is in the leaves. Vines cannot produce additional sugars without green leaves. However; even though the sugar content does not increase, the apparent sugar can.

Since the discovery of the "French Paradox" puzzle in 1992, researchers have been trying to pinpoint why red wine has a cardiovascular protective effect. While studies have been focusing in the antioxidant properties of red wine, evidence suggests other mechanisms by which it might be beneficial for our health. Research points toward a family of substances called polyphenols which are found in plants and are abundant in grapes. Polyphenols are part of a larger family known as phytochemicals.

Long Island juts out of the East Coast some 100 miles into the Atlantic Ocean. The mild climate and sandy soil characteristics of this unique land mass make the growing conditions ideal for quality grapes and wine production.

Although there are winemakers across the country, there are actually very few commercial blueberry winemakers. It is not all that easy to make a good blueberry wine, according to most experts. If you hear of any good ones, please let us know. Here are just a few: http://www.renaultwinery.com/order.html Blueberry Champagne. (Note link will leave the USHBC website) Chester Hill Winery, Inc, Chester, MA http://www.blueberrywine.

When I was little, my grandmother had a grapevine on the fence that separated her house from her neighbor’s house. My sisters and I spent hours arguing with the boys next door; we said the vine was ours and they said it was theirs. The grapes, we reasoned, were on our side of the fence, but the vine, they said, was rooted on their side. This argument went on for months, until the grapevine eventually died, leaving the grapes wilted and shriveled.

No. Although several attempts have been made to include containers for wine coolers under the provisions of the Bottle Bill, to date they are not required to be redeemed. No. A retailer may refuse to accept beverage containers that are not in acceptable condition. The "acceptable condition" depends on the type of container. A refillable glass container must be able to hold liquid, be able to be resealed, be in its original shape, not be chipped and not be cracked to be acceptable.

open bottle of wine starts to loose its edge, it's crispness shortly after it's been opened. A wine exposed to air will, in time, turn to vinegar. Depending on how much wine remains in bottle ? the more the better ? I wouldn't recommend that you 'hang on' to it any longer than 3 to 4 days. Any wine should have as much of the air trapped between the wine and the cork pumped out as soon as possible. There are several tools available in the market that will facilitate removing most of the air.

Wine has been traditionally stored in corked bottles. The necks of these bottles are molded so they can be sealed tightly with corks. In reality you can use just about any bottle to store wine as long as you can seal it tightly. It can be argued that screw cap bottles are better for storing wine because you can get an air-tight seal and there is no chance of picking up off-flavours from the corks. If you do use screw cap bottles make sure you use the proper caps.

No. We have a liquor license and it will not allow any type of alcohol to be brought onboard. We do sell a variety of beer, wines and champagne.

We have extensive wine lists from which you can make your choice. Wine pre-ordered will be invoiced to you at our special discounted rate. Your guests will be able to purchase the same wine at the bar either by the bottle or 175ml glass.