StevenD55
Senior Member
- Joined
- Nov 19, 2015
- Messages
- 133
- Reaction score
- 38
Hello,
First time poster, but I've been making wine for awhile now. However, this is my first attempt at making white wine.
My neighbor said I could pick some grapes he still had on the vines. The grapes are a Pinot Grigio that have frozen down to 19°F a few times. I picked quite a bit, crushed and pressed about 20 gallons worth. The concern I have is that the must seems to be a little off-color from what I've seen from his grapes. Granted, when he crushes the grapes, generally it's before freezing.
I read in an earlier thread where someone had an issue like this and it was stated to refrain from adding sulfite. Unfortunately, I already added sulfite before adding the yeast. So, to my question...Do aficionados out there think this must will clear up ok? And, if it will not, what options do I have to improve appearance?
Thanks.
Steve in Colorado
First time poster, but I've been making wine for awhile now. However, this is my first attempt at making white wine.
My neighbor said I could pick some grapes he still had on the vines. The grapes are a Pinot Grigio that have frozen down to 19°F a few times. I picked quite a bit, crushed and pressed about 20 gallons worth. The concern I have is that the must seems to be a little off-color from what I've seen from his grapes. Granted, when he crushes the grapes, generally it's before freezing.
I read in an earlier thread where someone had an issue like this and it was stated to refrain from adding sulfite. Unfortunately, I already added sulfite before adding the yeast. So, to my question...Do aficionados out there think this must will clear up ok? And, if it will not, what options do I have to improve appearance?
Thanks.
Steve in Colorado