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Just been given a load of grapes. Some are deep red wine grapes with red juice while the others are light red and obviously dessert grapes. I spent a couple of hours last night hand destemming them then some time stamping them in my clean scrubbed green (now purple) wellies. Yealded 4 gallons of must. Added some extra sugar to raise the specific gravity, pectolitic enzyme, campden tablets (to kill off wild yeasts) and a good red wine yeast. Will ferment on the pulp for about three or four days then press out the juice. Add some toasted oak chips and in six months it should be worth trying.
David
David
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