Originally Posted by TXfanatic
Would you please post your recipe? I also have an abundance of wild grapes to use this year.
I wish I could. My log book from that era (going on 10 years ago) lives with the friend I used to live with. Roughly, I would say make sure they are ripe...bring your SG up to 1.090-1.110...don't add any acid. Check your pH, hope it is at least close to 3.3. We used Montrachet back in the day, now I would use 71B.
The one thing we did on the good batch, we froze them solid. Then, still frozen, we ran them through a homemade fruit chopper my father made for us. Being frozen, it stripped the frozen grapes clean from the stems without damaging them and we were easily able to separate the fruit from the stems. Then we thawed the grapes and crushed them.