August – September 2014 Issue 34

Next RAHW Meeting

The next club meeting will be By Jack Turan, President of RAHW Saturday, September 13, 2014 at the new location, the Grapevine As I think you all know, Sanibel Cottage Restaurant closed, so we have Restaurant, 122 Main Street, East been in the process of finding a new location. Hank Kingston and I met Rochester (see article at right). with the owner of the Grapevine Restaurant in East Rochester and we worked out a place to meet. Please RSVP to Jack Turan by Monday, Sept. 8 so he can let the It looks good for our needs—no problem to bring our own wines, sepa- restaurant know how many will rate room for up to 60 people. The owner was actually excited about us be eating lunch. meeting there. It is on the corner of East Chestnut and Main Street in East Rochester. Don’t forget to bring a wine glass. Please label homemade wine with The Grapevine will be providing a small buffet lunch (we told her we your name and the type of wine. did not need a big meal). The September meeting buffet will be tossed salad, grilled chicken breast and ziti. What is nice is we serve ourselves, All members are welcome to also so if you load up, it is your own fault. The price with tax and tip is attend the Board Meeting that will $10.00, flat. Please keep in mind when serving yourselves, that they will be held at the same location be- be providing the chicken breast pieces to the number we give her the fore the general meeting. week of the meeting. Please don't take more than one, but help your- selves to a comfortable serving of the pasta and salad. Rolls and coffee will be included.

In memory of So by Monday of the week of the meeting, in this case by Sept 8, I will need a final count to whether you are coming. Hank has also mailed out Dale R. Ims a reminder and map to all members’ home addresses. RAHW member and See you on Sept 13th at the Grapevine! frequent contributor to the Home Wine Press

Grapevine Restaurant In this issue: (at the Corner Sports Bar) 122 Main Street, East Rochester, NY 14445 Congratulations! ...... 2 $10 per person (includes tax and tip) for buffet lunch. Prepare for Fall ...... 3 Winemaking logs ...... 4

Picnic photos ...... 5 Our readers respond ...... 6 More club medalists A sad good-bye ...... 8 See page 2.

www.rochesterwinemakers.org 1 Home Wine Press August–September 2014 Congratulations!

Three more wine competitions announce medalists

The 2014 Erie County Fair Home Wine Competition was held in Hamburg, NY on August 13. Here are our club medal winners:

Greg Cutt: : ) Silver 2013 Chardonnay Silver 2013 Cabernet Franc I'm not a wine lover. I'm a ferment- Bronze 2012 Traminette ed grape nut! Bronze 2012 Zinfandel Seen on a T-shirt Joe DiPonzio:

Double Gold 2012 50% Old Vine Zinfandel, 50% Cabernet Sauvignon Silver 2013 NY Iona Blush Bronze 2013 75% NY Lemberger, 25% Cabernet Sauvignon Bronze 2012 NY Diamond

Bronze 2013 30% NY Delaware, 30% Niagara, 15% Diamond, 15% Cayuga, 10% Muscat Kevin Pfister: Silver Diamond Silver Niagara Blush Silver Niagara Blush Know your limit— Silver Rhubarb Please drink responsibly. In addition, Joe DiPonzio sent three California varieties back to Cali- fornia…and received three medals. The San Diego County Fair awarded him two Silvers for his 2011 Pinot Gris (skin fermentation) and for his 2012 Lodi Muscat, and a Bronze for his 2012 red blend of 60% Cabernet Sauvignon/30% Old Vine Zinfandel/10% Merlot. DiPonzio says he was “the only New Yorker to compete with their product against their home boys!” Joe DiPonzio also entered the INDY International Wine Competition (Amateur Division) held at Purdue University in Indiana. He took a Double Gold for his 2012 blend of Delaware, Niagara, Diamond, Ca- yuga and Muscat; and a Bronze for his 2012 Old Vine Zinfandel. About our newsletter

Home Wine Press is published bimonthly by Rochester Area  SAVE THE DATES!  Home Winemakers club of Roches- ter, New York. 2014 AWS National Amateur Wine Competition—AWS mem- bers pay $25 per entry; non-members pay $35 per entry. Register en- To unsubscribe, change your email tries by October 13, 2014. Ship to North Carolina between September address, or submit questions or 3 and October 17. www.americanwinesociety.org. news, please email newsletter@ rochesterwinemakers.org.  SAVE THE DATES!  © 2014 RAHW All rights reserved.

www.rochesterwinemakers.org 2 Home Wine Press August–September 2014

Places to get your juices and It’s that time again… grapes: time to get ready for the new season!

Fall Bright, The Winemaker's By David A. Gerling Shoppe This past winter was hard on Finger Lakes grapes. Some varieties may (607) 292-3995 be in short supply, so plan now and reserve your grapes and juices www.fallbright.com ASAP. Many varieties may be later than normal due to the rainy sum-

Five Sons Vineyard mer. Getting organized now will help you be prepared when harvest 585 -734-7684 finally comes. fivesonsvineyard.com The following is a short list of things to do: Flower City Produce 1. Decide which wines to make and how much of each 585-423-0994 2. Order the juice and/or grapes as soon as possible Fulkerson's Winery See the box to the left for a list of suggested suppliers. This same (607) 243-7883 list is on our website, www.rochesterwinemakers.org, under Links www.fulkersonwinery.com of Interest, Equipment and Supplies. Plan a carpool with fellow members to save gas when it comes time to pick up your order. Hamilton’s Gore Inc. (Sterling Vineyards) 3. Inspect all of your equipment, making sure it’s clean and in (800) 244-0206 working order email Bill Davis at: See the list of club equipment available for your use at our website, [email protected] www.rochesterwinemakers.org, under Members Only. (Email Mayer's Cider Mill [email protected] to get a Members Only ac- (585) 671-1955 count if you don’t have one yet.) www.mayerscidermill.com 4. Make a list of all the supplies you will need to make your wine and buy or order them now. Randall-Standish Vineyards (585) 394-6420 A list of local and online companies that sell winemaking supplies www.homewinemakingjuices.com can be found at www.rochesterwinemakers.org under Links of In- terest, Equipment and Supplies. Go ahead and get corks and bottles Walker's Fruit Farms too, before they run out of the kind you want. (716) 679-1292 www.walkersfruitbasket.com From our Website

Our club website, www.rochesterwinemakers.org, is averaging 400– 800 page views a day according to site statistics. Past newsletters, CrossWord Search puzzles, and blank winemaking log sheets continue to be downloaded daily. Fast Fact The easiest way to communicate with specific club members is to use their email addresses and phone numbers. Both are available on the The world's highest wine cellar, at member listing on the Members Only page of the website; the page an altitude of 1151 feet, is part of also has a list of club equipment available for you to borrow. the 360 Restaurant in the CN Tow- er, located in Toronto, Canada. So far, only 63 members are signed up to access Members Only. If you have not yet done so, please sign up: Click on Members Only, scroll www.guinnessworldrecords.com down to “Not a Member” and click on Register Here, and fill out the form. So that webmaster Tim Fitch can identify who is registering, you must enter your real name and the email address that you receive this newsletter at, but your info will not be shared publicly. www.rochesterwinemakers.org 3 Home Wine Press August–September 2014 Winemaking Logs

By Hank Kingston An important activity in home winemaking is keeping some type of rec- ord for each step in your own process. By doing this, you will be able to Download a blank log sheet compare your finished wines from year to year, and see which activities in either PDF or Excel for- you did to improve your wines. I have used these logs for ten years, and mats on our website at: found these to be helpful in correcting my own mistakes. www.rochesterwinemakers. org/winemaking-sites/ I developed my own winemaking log sheet in a Microsoft Excel spread- equipment-and-supplies sheet format, similar to the table shown below. By using a recordkeeping log, you can record many aspects of a wine in each step, such as: tem- Look under Make Your Own Equipment. perature, Brix (or Specific Gravity), acid (TA), pH, SO2, color, nose, taste, and alcohol.

Date/Time Activity Temp Brix Acid pH SO Color Nose Taste ABV 2 10/18/12 Purchased 6 gals Vidal Blanc from 1 11:00 Fulkerson Winery 10/19/12 Pale 2 Tested juice 64 17.800 2.95 grapey Bit sweet 10:15 yellow Adjusted Brix to 21.5 by adding 3 21.500 ″ 64ozs of cane sugar Added 1118 yeast and Go-Ferm, 4 ″ bubbling right away 10/22/12 5 BPM 40 12:00 12/10/12 Haze 6 BPM 0 - Stopped or Stuck 1.015 14% 15:00 Yellow Restarted with 1118 yeast & stirred 7 ″ lees 12/24/12 8 1 bubble in 3.5 mins. 19:40 1/14/13 Tested wine, racked to clean car- Haze 9 61.3 1.001 3.21 15% 12:50 boy, & added 1/4 tsp PMBS Yellow 3/4/13 Tested wine, racked to clean car- Lt. yellow 10 60.7 1.001 3.21 Good Good 13:00 boy, & added 1/8 tsp PMBS slight haze 11 3/4/1 Moved to cold storage

4/30/13 Racked to clean carboy & added Lt. yellow 12 61.6 1.000 3.25 Good Good 14:30 1/8 tsp PMBS slight haze 6/10/13 Tested, Racked, & added 13 SuperKleer 14 6/30/13 SuperKleer 2nd time 8/3/13 Racked to clean carboy & added 40 Clear 15 1/16 tsp PMBS ppm lt. yellow 8/11/13 Racked to clean carboy & sweet- 16 ened by blending in 300ml of Fran-

zia Crisp White 8/11/13 Bottled - Yield 17 15:00 (27) 750ml and (2) 1.5L Example log sheet. You can print blank log sheets and hand write the data as shown here, or enter the data di- rectly into EXCEL. You can also landscape it on the page to give more room to write.

www.rochesterwinemakers.org 4 Home Wine Press August–September 2014 Highlights of the Last Meeting

A pavilion at the Henrietta Veterans Memorial Town Park was the site of our last meeting, held on Saturday, July 26. The 29 who attended appreciated the dry skies, moderate temperature and light breeze that accompanied the grilled-to-perfection hots and burgers, tableful of sides and selection of homemade wines. A moment of silence was held in honor of Dale Ims, a well-respected club member who had passed away earlier that month. A few club members had attended his service, and reported that over 200 people had been present.

Jack Turan gave the website report for webmaster Tim Fitch (see From Our Website on page 3); and he reported that the club SO2 meter was ready to be passed on to the next member who needed to borrow it (a donation of $1 per test is still suggested). Jack also mentioned that the Lake Ontario Wine Trail was holding a tasting event the next day at JD Wine Cellars, located at Long Acre Farms in Macedon. Jill Misterka thanked all those who had contributed to the last two is- At our sues of the newsletter. Hank Kingston of the Membership Committee explained that Holly Howell was given an honorary membership in RAHW because of her longtime support of the club, including promot- Annual ing it to others. Howell was also mentioned by Terry Chrzan, who enthusiastically en- couraged all members to attend the annual Seminar on August 9, and passed out fliers with the seminar agenda. The all-star cast of present- ers included Howell, who would be presenting a mock judging of four Picnic wines, and professional winemakers Johannes Reinhardt, Jan Klapetz- ky and one from Presque Isle Wine Cellars. Club members could get

the reduced price of $20 per person by prepaying at the picnic.

Ernie Sulouff had a few items in stock with our club logo, including baseball caps and two 2XL black T-shirts. Contact Ernie if you want either of these items or if you want to custom order another item. Another important piece of news about our new meeting location was announced. President Jack Turan stated that the Grapevine Restaurant in East Rochester is willing to host RAHW meetings (see page 1).

www.rochesterwinemakers.org 5 Home Wine Press August–September 2014 Our Readers Respond Our article on “Firsts in American Wine” in the June–July 2014 issue of this newsletter provoked a response from some of our readers:  An email from Gary Cox, a member of the York (NY) Historical Society, concerned our timeline entry on Brotherhood Winery. He wanted us to be aware of “evidence that Brotherhood was not the first successful commercial winery in New York State. Samuel Warren in York, NY (Livingston County) preceded Brotherhood.” Cox referred us to the Society’s website, yorkwines.org. Editor’s response: We thank Gary for the update. Samuel Warren’s Now that’s old winery was rediscovered after most wine history books were written, To put some perspective on our but deserves to be included in future editions. When we post our article search for historic winemaking on our website we will change the timeline to say: events in America, consider what 1836 — Samuel Warren of the town of York in the Finger Lakes offers archaeologists found last year in five barrels of wine for sale, and is now to be regarded as owner of the northern Israel. first successful commercial winery in New York. He and his sons stay A team of American and Isreali in business over 40 years. researchers found a wine cellar in a 1839 —A winery in Washingtonville, New York produces its first vin- palace in Tel Kabri containing tage. It still exists today as the renamed Brotherhood Winery and bills about 40 large (approx. 50 liters itself as “America’s oldest winery” because it is the longest continuing each) storage jars that once held winery in the U.S. red wine, at least until an earth- quake destroyed the building.  Another letter received: Chemical analysis of the residue in RAHW Newsletter Committee, the jars indicates that the wine was of consistent quality and that the I enjoyed the June-July 2014 Newsletter very much, as I enjoy them vintners had sophisticated wine- all. I do, however, wish to offer what I believe to be a correction of one making knowledge. stated fact. On page 9, in the list of “firsts,” is: The storage cellar is not the oldest “c. 1659-62 — Franciscan missionaries near El Paso, Texas establish ever found, but is one of the larg- the first non-commercial winery in America, using a vinifera variety est, with possibly more connected called the Mission grape to produce sacramental wine.” storage rooms waiting to be found I've been researching the Mission grape since 1999 when a group in in future digs. California asked me if I would visit still-existing missions in South Oh, and the time period when this Texas in search of surviving Mission grapes. They had many, many palace wine cellar was in use? vines rooted from cuttings from Alta (upper) and Baja (lower) Califor- About 1700 B.C. nia mission vineyards. They had hoped to secure a donated, isolated plot of land on which to plant the vines, far from commercial vine- www.plosone.org; yards, but were unable to, so planted the grapes on one of the group www.theguardian.com; members' property. As the cuttings grew, they discovered they have popular-archaeology.com; about 60 slightly different “Mission” grapevines. Their only explana- www.nytimes.com. tion of this was that many (if not all) of the Mission grapes died over the intervening 350 years and the vineyards were replanted with simi- Thanks to RAHW member Gary lar but different vines. Layton for submitting this item. Most, but not all, of the missions in Texas were decommissioned at one time or another. The few that weren't were important because sig- nificant settlements (like San Antonio) grew up around them and the

www.rochesterwinemakers.org 6 Home Wine Press August–September 2014 mission churches remained important to the communities. But the mis- Top Tip sions could not hold on to their large tracts of lands and little by little If you make your wines in your they became settled. If a reliable source of sacramental wine could cellar and your reds need a little be secured locally, even the vineyards disappeared. I found only three warmer fermentation, put your locations where isolated specimens believed to be Mission grapes sur- fermentation containers up on 2x4 vived and these were not available for cuttings, period. Plus there is the blocks, instead of on a cold con- Convent grape that originated at the convent at Brownsville, a V. vinif- crete floor that draws heat from the era hybrid that looks more like a Mustang grape than anything else. I juice. left the grapes of El Paso to someone else to track down. Submitted by Hank Kingston However, having failed to collect any cutting believed to be Mission grapes, I did develop a theory of the Mission grape.

We know that almost every friar sent to the New World took cuttings from his favorite vineyard in Spain and carefully packed them for the ocean voyage ahead. For the cuttings to have a chance, they had to be taken in mid-winter, wrapped individually to protect the delicate buds, and be planted as soon as possible, weather permitting, after arrival. Winter was not the favorite time of ship owners for trans-Atlantic voy- ages to and from the New World, but they did occur. Ship owners Membership Corner cared nothing for the cuttings the friars carried in their baggage, but By Hank Kingston certainly thousands of cuttings made the crossing. Friars were not sent out to create new missions, but were sent to existing missions for on- RAHW currently has 105 mem- the-job-training, often for decades or even life. bers, with these new members join- Few of the cuttings the friars carried probably ever rooted, but certain- ing within the past two months: ly we know that some did. The problem was that cuttings that did root Henrietta and John Foster – died within a few years. But those that rooted leafed through one, two Pittsford, NY or even three inflorescences before New World microorganisms killed Holly Howell – Honeoye Falls, NY them. It is probable that vines that flowered out of phase with each (Honorary member) other were pollinated by native vines in close proximity to where they grew. Grape pollen carries up to a mile with only moderate breezes. Jane and Greg Safran – Geneseo, NY The friars who were sent out to establish northern missions almost cer- tainly carried seed from these rare fruit, both for economy of weight Daniel Wolfe – Edinboro, PA, and space and because wood carried by burro would almost certainly Presque Isle Associate Winemaker. rub off all potential buds. This means the grapes cultivated at missions were Old-New World hybrids capable of surviving for decades and Where Are You? tasted better than the pure natives. Some of the club’s mailing have been returned with unknown ad- Most references place the “Mission grape's” origin at El Paso, c. 1659. dresses. If the original vineyard there (and eventually there were many) was grown from seed, decades of vineyard management would have weed-  Do you have a new street ad- ed out nonproductive vines and replaced them with rooted cuttings dress? from the more productive ones. But it seems unlikely, even after 300-  Do you have a new home tele- plus years, that all vines would have been replaced with clones from a phone number? single specimen. The work of the missionaries was too varied, unpre-  Have you changed your email dictable and demanding to focus on the vines as closely as that scenar- address? io would have required. Thus, no one knows what the “Mission grape” really is or if one Mission grapevine is the same as another. I believe All of the above updates should be there were many. The number of different hybrids almost certainly sent to Hank Kingston. would have been reduced over the years through culling, but I don't believe there is a chance in hell a common hybrid ever existed. I see no evidence or logic to support a single hybrid called Mission grape. Continued on page 9 www.rochesterwinemakers.org 7 Home Wine Press August–September 2014

A Personal Remembrance of Dale Ims By Jack Keller

Dale Ims was an inspiration to me. He was, in many ways, a Renais- sance man. He was artistic in his own way and created a collection of wooden spoons he made from scores of different woods, coaxing the wood to display its character and beauty in the implements he created.

He was a writer, able to express complex issues in a unified presenta- tion almost anyone could understand. I have collected his writing on winemaking and greatly appreciate his methodical style of expression. He was a winemaker, comfortable in creating wines from regional commercial varieties but also willing to tackle the difficulties of mak- ing wines with local native grapes — not an easy task but one he did cheerfully, with hope and deliberate, analytical determination. We will never know what he could have achieved given more time, but I great- ly appreciated the wines he sent me to enjoy. He sought answers to questions where none were elsewhere offered. He experimented and reached his own conclusions, comfortable in his calculations — which he rechecked multiple times to reach certainty. He sent me the results of an experiment it never occurred to me to con- duct and yet, at once, I saw its purpose and usefulness. He was curious about things — especially data — always questioning and challenging those that were widely described but differed slightly or that simply did not seem right. He was scientific and mathematical in his approach, and this instantly appealed to me. It was this question- ing and answering that first made me aware of Dale Ims and led me to join the Rochester Area Home Winemakers so that I did not miss any future work he did. In this vein he questioned some numbers I published long ago on the hydrometer scale. He correctly guessed the reason my scale, and oth- ers, differed — focusing on assumptions he inferred and that I con- firmed for my own scale. About six–seven months ago I revisited this Dale Ims’ friend and neighbor, work and invited him to assist me in correcting my scale. Keith Burfield, shared this photo of Dale helping process grapes Working with Dale the past few months, we adjusted some data points for winemaking and he corrected my scale in a strictly scientific way. I have been sit- ting on the data for the past few weeks, meaning to publish the correc- tions while he was still around to see the culmination of our collabora- tion. Travels, illnesses and visitations have prevented me from doing so, but I will, soon. I owe it to Dale and the work he did even when he knew the end was very near for him. Dale is survived by a family he loved. In our last telephone conversa- tion, he expressed the pride he had in knowing he "did all right" in rais- ing his children, yet regretful he did not spend more time with them while he could. To the end, he was human. Continued on next page

www.rochesterwinemakers.org 8 Home Wine Press August–September 2014 Dale Ims continued from previous page Did you know? Dale was compassionate, thoughtful, giving, religious, and generally at Those pesky gnat-like insects that peace with himself, but regretful — as I suppose we all are in the end hang around your carboys in the — that he did not share his limited time on earth with those he most cellar may not be fruit flies after loved. all, they may be drain flies. Our last conversation was 48 minutes long, ending only when each of Drain flies are in the Psychodidae us had difficulty forming words without succumbing to emotions. It family (whereas fruit flies are in was a near-tearful farewell, for we both knew it was our last. the Drosophilidae family) and are I am proud to have known Dale Ims and to count him among my slightly larger than their more fa- friends. I will not forget him, for he enriched my life.  miliar cousins, with fuzzy bodies and wings that earn them an alter- nate name, moth flies. They live in, you guessed it, drains—those in kitchens and bath- Reader Response continued from page 7 rooms and in basement and garage floors, where they eat and nest in All of the above comes down to this. Whatever it was, it grew in North the scum that sticks to the inside of America for 300-350 years, so it absolutely could not have been an the drainpipes. They also like to otherwise unidentified V. vinifera. It had to be a V. vinifera-New hang on walls, so are often found World hybrid created through open pollination at one or several of the on bathroom mirrors and on the many missions established in Mexico. cabinets and walls above the kitch- Most respectfully, en sink. Jack Keller Like fruit flies, drain flies are at- Editor’s response: Our article relied on reports from wine historians, tracted to fermentation, making but Keller’s theory that the Mission grape was actually various hybrids them an annoyance during wine- (depending on which vinifera were originally planted at each Mexican making, and dangerous, too—the mission and which natives were nearby) makes more sense, given the tiny insects carry all sorts of spoil- impossibility of any vinifera surviving phylloxera. When we post the age organisms, including acetobac- article on our website we will change the entry to say “…using the ter, the bacteria that turns wine into Mission grape (most likely a vinifera-native hybrid)….”  vinegar.

A guaranteed way to rid your home of drain flies is to disrupt their nesting by scrubbing the inside of Site to See all your drainpipes until they’re shiny clean…Yeah, we thought you Here are a few webcams from the Finger Lakes. Check out the might have better things to do. weather before you go! (Some cameras update every 30 seconds or at other regular intervals, and may not be on 24/7.) An easier alternative is to eliminate adult fruit and drain flies by keep- www.atwatervineyards.com (hover on About Us, click on Web ing a trap near your kitchen sink or Camera) Seneca Lake from the deck of Atwater Estate Vineyards. other drain. To make a trap, fill a www.mycampage.com/lakesidedigitalcomm South end of Ho- wide-mouthed glass or container neoye Lake. with one-inch of wine and a drop of dish soap, then watch the body weather.weatherbug.com/weather-safety/online-weather- center/Camera/Camera.aspx?stat=CNGFL&camera=CNGFL count rise. Canandaigua Lake from Seager Marina. www.orkin.com; www.msue.msu.edu; www.americaninsects.net; October 20, www.skaneateles.com/visit/skancam Skaneateles Lake. 2013 issue of Times of Wayne County (NY).

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Home Wine Press August–September 2014 COOK WITH WINE: Perfect Partners

Blueberry Cabernet Cheesecake Popsicle wine and food pairing

By Jill Misterka Food: Hot dogs Treat your inner child, fill your sweet tooth, and satisfy your love of red wine all at the same time with this icy snack or dessert appropriate Wine: dry rosé for a sweltering summer day. Caution: This popsicle contains alcohol Recommended by: and is not for minors. 8/21/14 “the daily sip” newsletter ¼ cup water Know of a great wine and food 3/4 cup sugar, divided pairing? Submit it to newsletter@ 1 pint of blueberries (about 2 cups) rochesterwinemakers.org. Please ½ cup Cabernet Sauvignon or other dry red include the source of the recom- mendation (can be yourself). ½ cup (4 oz.) cream cheese, at room temperature to soften ½ cup heavy cream

¼ cup graham cracker crumbs (8 small rectangles, crushed)

Prepare the berry-wine layer: Heat the water in a mug in the micro- wave on high for 30 seconds. Stir in ¼ cup sugar until dissolved. Pour into a blender or food processor and allow to cool for a couple of minutes. Add berries and wine, and purée. Set aside. Note: Do not increase the amount of sugar or wine in this layer or it will not freeze completely. Prepare the cheesecake layer: Place softened cream cheese in a small bowl and beat with a fork until light and fluffy. Set aside. Place heavy cream and ½ cup sugar in a cold medium-size bowl and whisk until thickened (soft peaks form). Fold in the cream cheese. Prepare the crust layer: Portion out ¼ cup of the cheesecake mixture back into the smaller bowl that previously held the cream cheese, add the graham cracker crumbs to it and stir with a fork to combine. Assemble the popsicles: Pour (use a funnel if desired) 1 to 2 table- spoons of the berry-wine mixture into each well of a popsicle mold, to fill each well about one-fifth full. Spoon in about 1 tablespoon of the cheesecake mixture into each well, followed by about 1 teaspoon of the graham cracker mixture. Each well should now be about two-fifths full. Repeat each layer again, and follow with a final layer of berry- wine mixture. The wells can be filled almost to the top as the layers will not expand much when frozen. Cover the top and insert stick into each well as directed by the instruc- tions for the popsicle mold. Place in freezer until frozen. Makes 8-12 popsicles, depending on size of wells in the mold (we got 12 using our Tupperware mold). Source: adapted from www.endlesssimmer.com. Recipes are tested be- fore printing.

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Calendar of Events for 2014 Saturday, September 13 ...... Club meeting Monday, October 13 ...... 2014 AWS National Amateur Wine Competition registration deadline Saturday, November 8 ...... Club meeting

Calendar of Events for 2015 Saturday, January 10 ...... Club meeting Saturday, March 14 ...... Club meeting Saturday, May 9 ...... Club meeting July TBA ...... Club meeting Saturday, September 12 ...... Club meeting Saturday, November 14 ...... Club meeting

About Rochester Area Home Winemakers Officers: President: Jack Turan Vice President: David A. Gerling Secretary: Hank Kingston Treasurer: Paul Carletta Board of Directors: Tom Banach (Chair) ...... Paul Carletta ...... [email protected] Greg Cutt...... David A. Gerling.. Hank Kingston ..... [email protected] Ernie Sulouff ...... Jack Turan ...... [email protected] Committees: Membership Committee: Hank Kingston (Chair) Newsletter Committee: Tom Banach (Chair), Jill Misterka (Editor), Hank Kingston Social Committee: Bruce Dunn (Chair) Website: www.rochesterwinemakers.org Webmaster: Tim Fitch ...... [email protected] Facebook Group: Rochester Area Home Winemakers

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