Verjuice

[zonta223]

Hi
Next January will have to crop thin my San Giovese
Instead of just throwing the grapes on the ground thought about making Verjuice.
Has anyone ever made verjuice.
Want to bottle it semi commercially.
How do you treat it so it won't ferment in the bottle etc.

regards

 

[Wade E]

Ive never even heard of this, can you explain what it is?

 

[grapeman]

Verjuice is a juice made from unripe grapes. It is too acidic for the fermentation to really take place. It generally lends a lemony acidic flavor to foods. I have never made it as I can't eat really acidic foods.

 

[Wade E]

New to me.

 

[PeterZ]

I would treat it with K-meta and K- sorbate at the rate of 1 gram each per gallon.

 

[zonta223]

I would treat it with K-meta and K- sorbate at the rate of 1 gram each per gallon.

Thanks for the reply Peter.
Is this just general advice or do you have specific knowledge of making Verjuice.
So just to clarify things....I should pick, crush, press and treat as above.
Leave in stainless steel until clear and bottle?

Suggested PPM of Sulfur on bottling any advice?

Once again thanks for the suggestions

 

[PeterZ]

That is just a general recommendation. Judging by your description of the high acidity of the verjuice not much SO2 would be needed. Mike (ibglowin) has a curve of SO2 v. pH. He has posted it here several times. Check in the Chemicals and Testing section.