adiochiro3
Junior
- Joined
- May 22, 2015
- Messages
- 19
- Reaction score
- 25
I lucked into some Tempranillo grapes grown in Livermore, CA last weekend -- picked, crushed and de-stemmed for $0.50/lb. I picked up 200 lbs. and am currently cold soak macerating. I plan to make both table and port-style wines.
The free-run juice tastes amazing, and I plan to make a few batches of jelly out of some of it. I have some gravity and chemistry adjustments to make, but I'm going to wait out the maceration period and do them before I pitch.
I am thinking of using Wyeast 4767 -- at least for the port-style batch. Any other thoughts or suggestions?
The free-run juice tastes amazing, and I plan to make a few batches of jelly out of some of it. I have some gravity and chemistry adjustments to make, but I'm going to wait out the maceration period and do them before I pitch.
I am thinking of using Wyeast 4767 -- at least for the port-style batch. Any other thoughts or suggestions?