whino-wino
Senior Member
- Joined
- Feb 15, 2008
- Messages
- 335
- Reaction score
- 2
A friend gave me some frozen marquette grapes from which I managed to get 3 gallons of juice.
I'm not going to do anything super special with this one, although I will plan on running a MLF per appleman's recommendation.
Starting S.G. 1.090 - grown in Northern Minnesota and I didn't even have to add sugar!!! I even checked it twice to make sure my eyes did not deceive me. (and yes I spun the hydrometer to get the air bubbles off) I'm still not sure if I believe it.
TA = 1.1
Added the following today:
1 Tbsp Yeast Nutrient
2 tsp Pectic Enzyme
Lalvin K1-V1116 yeast
Not adding anything else at this time. I threw away most of the grape skins but I did keep enough to fill a straining bag which will float in the must during fermentation.
Hopefully I will have bubbles tomorrow.....
I'm not going to do anything super special with this one, although I will plan on running a MLF per appleman's recommendation.
Starting S.G. 1.090 - grown in Northern Minnesota and I didn't even have to add sugar!!! I even checked it twice to make sure my eyes did not deceive me. (and yes I spun the hydrometer to get the air bubbles off) I'm still not sure if I believe it.
TA = 1.1
Added the following today:
1 Tbsp Yeast Nutrient
2 tsp Pectic Enzyme
Lalvin K1-V1116 yeast
Not adding anything else at this time. I threw away most of the grape skins but I did keep enough to fill a straining bag which will float in the must during fermentation.
Hopefully I will have bubbles tomorrow.....