Aspiring home wine maker needs advice

So this topic is probably best suited for Howie, but I am going to a vineyard with my granpa at the end of September. He's been making wine for years, and I want to try my hand at it.

But! I'm not entirely sure where to start. Is there anything I *need* to know before making wine that isn't commonly discussed? What grapes would you recommend for a beginner to attempt? Bearing in mind, I am not a fan of most whites! I am also not a fan of sweet wine. For a nice, dry, robust red, is there any extra sugar I need to add?

Seeing as how I don't really know what I'm doing yet, I was only going to make a small amount for my first try. I don't want to end up wasting gallons and gallons of juice!

SO! Please! Talk my ear off! I am ready to absorb as much information as you can throw at me.

Liz,

Somewhere I have some wine making guides in electronic format. Just not on the machine I am on today. PM me with the e-mail address you want me to send them to and when I find them I will send them out.

If you want to buy books recommend
From Vines to wines by Cox
The Backyard Vintner by Law

Brian

Liz, I'll second Brian's recommendation for Vines to Wines, which is especially valuable as a concise guide to both growing grapes and making wine. One of the electronic formats that Brian mentioned may be Lum Eisenman's "The Home Winemaker's Manual", which is avaiable online at http://www.geocities.com/lumeisenman/ and is very thorough. Everything you'd want to know is there.

Beyond that, although basic winemaking isn't hugely complicated, it's too much to share with you in a forum like this, I think. Do some reading and then come back and ask specific questions. The good new is that IMO, making red is simpler than making white for the reason that quality whites are generally fermented at lower temperatures (in the 50's) that require refrigeration to reach while reds run in the 70's and 80's (F, of course) and so are happy at room temperature plus the self-heating you get from the fermentation.

Whether your must needs sugar depends on how ripe your fruit is. How to measure that and whether to add sugar ("chaptalize") is one of the things your reading will help you decide. Beyond reading, one more suggestion: visit your local homewinemaking store (Yellow Pages under beer or wine making), ask for advice and buy a beginner's kit, probably available for well less than $50-$100, depending on what's included. Or just go watch granpa - sounds like he's experienced

Also, Grapes Into Wine, by Philip Wagner.

Liz, are you in Alfred, NY?

If so, take a drive to Keuka Lake and look up Fallbright's Wimemaker Shop. They may be online.

I agree with what everyone else has suggested, especially "Grapes Into Wine", by Philip Wagner (Thomas) and Lum Eisenman's "The Home Winemaker's Manual" (Mark). I've taught several classes and seminars in home winemaking over the years and the first thing I teach people is wine appreciation. Try wines made from the grapes that are available to you and see which ones you like the best. Try to identify the styles and find out what the winemaker did to make that wine special. The best way to accomplish this is by visiting the wineries and talking with them. You will, of course, need some special equipment: carboys (5 or 6.5 gallon glass jugs), testing equipment for sugar and acidity, and have your friends save you empty bottles. However, the golden rule of making wine is "Good grapes make good wine". Try to get the best fruit you can. As you do your studies, ask more specific questions.

there are lots of things you haven't told us. so your grandpa has been making wine for years? do you like what he makes? if not, try to find out how he does it and report here so winemakers can help you - probably not enough sulphur. does he make it from concentrate - grapes shipped in from CA - local grapes??? are you going to use the same raw material he does or do you want to look for your own? if you are using local grapes, you will be smart to make what the grapes give you and not try to make a 'robust red' out of grapes better suited for a great dry rose.
more info please.