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Making Wine from Cayuga White Grapes
To make wine from the Cayuga White grape follow the process outlined on the Basic Process page. Aside from
the process outlined on the wine making process page, a couple of key tips include:
- In making Cayuga White wine, I would recommend obtaining the juice for the wine (rather than pressing out
- Juice for the Cayuga White wine can be purchased at many local wineries in the Northeast. Usually
grapes are harvested between September 20 through October 10 (depending on weather conditions for the
season). Check with the winery to see exactly the dates in which the juice (or grapes) will become
- Typically, the sugar content from the Cayuga White Juice will be about 16-19 brix. Take a sugar reading before
fermentation, and add the appropriate amount of sugar to reach 21 brix.
- Cayuga White is usually read to drink after approximately six to nine months of aging. It has been my experience
that the wine actually should be drunk within a year--as the it peaks in quality around nine months. This wine does
not age well.
- Cayuga White wine is blended with great success with varieties such as Vidal, Sevyal, Riesling, Chardonnay, and
Traminette to make wonderful table and 'house' wines. Many of the finger lakes wineries use Cayuga White as a
main ingredient in the blended white table wines.
Cayuga White wine is Upstate New York's hidden treasure!