So I guess here is what I'm thinking..
Crush the fresh concords into one of my fermentors. Add pectin enzyme and SO2.
After 24 hours press the grapes and collect it a carboy and put it in the fridge for 24/48 hours.
Once the sediment has dropped out move the juice to a corny keg to...
Going to be picking some concords next week and I was thinking about pasturizing it, carbonating it and bottling it in beer bottles
Anyone had any luck doing something like this?
They can pick up a small press and crusher for $300 which is more than enough for the average wine maker. - and it will last forever if you take care of it.
I would stick to your guns on the equipment.
They can buy $20 brutes and load their grapes up to bring to you.. But I wouldn't...
You're obviously a moron if you rinse out your carboy using the same water you're going to be adding to your wine..
There are all sorts of products in every store that are certified by the FDA for consumption that I do not plan on drinking.
You're flying in the face of thousands of years of wine making refinements and perfection.
Campden should be used at a rate of 1 tablet per gallon.. for one.
There is no cheap way of adding co2 to the head. Maybe a small co2 beer tap?
Why wouldn't you just bottle it? Hell, pop bottles will...