Today I found some black seedless grapes at Market Street for only 99 cents a pound! Naturally I had to get some. Tasting the grapes i can tell thats there's gonna be LOTS of tannins. My plan is to freeze then do a 1 gallon dry batch pure steam juice with 11 pounds of grapes, and I know i want oak. After juice extraction i plan to let pectic sit for a day.
I have NEVER done a grapes from scratch before and I'm full of questions????
-How do i get rid of some of the tannins?
-How much oak do i start with and which kind? i have Hungarian house toast cubes and American heavy toast chips and medium toast powder.
-After I steam juice should i ferment on the skins!?!
-Im guessing the ph needs to be around 3.5-3.6 and TA at around .6??
-How much nutrient/ energizer?
-Any other comments? I cant find anything else on the web about other people doing these grapes
Thanks for the help.
I have NEVER done a grapes from scratch before and I'm full of questions????
-How do i get rid of some of the tannins?
-How much oak do i start with and which kind? i have Hungarian house toast cubes and American heavy toast chips and medium toast powder.
-After I steam juice should i ferment on the skins!?!
-Im guessing the ph needs to be around 3.5-3.6 and TA at around .6??
-How much nutrient/ energizer?
-Any other comments? I cant find anything else on the web about other people doing these grapes
Thanks for the help.