Cellar Craft 1st Grape Pack

[GaDawg]

I have just started a Cellar Craft Silver California Merlot with 1.5 liters virgin crushed California Merlot grape pack. After stirring the must for a good 3 min., the SG came up to 1.080 and the temp. was 76/F. so I pitched the yeast.

I stretched the bag (for the grape pack) over a ½ gal bucket and held it in place with a rubber band. I dumped the grape pack into the bag but I didn’t get all the jam into the bag, so I added about 1 cup of warm water to the jam in an attempt to get more jam out. What do ya’ll do?

In a few days I am going to need to remove the grape pack. How do ya’ll get the pack out without taking too much juice with it? Sanitize my hands and squeeze?

 

[roger80465]

You are doing well on all counts. That is exactly how I do it. In addition I sanitize my hands and squeeze the grape bag 1 or 2 times a day during primary in order to extract as much goodness as possible. Keep on keeping on

 

[GaDawg]

Thanks Roger, I sanitized my hands and squeezed the grape pack today. I had such a strong fermentation I couldn't even get a SG reading (a good thing I think)

 

[roger80465]

Strong fermentation IS a good thing. I'm getting thirsty. What will it be tonight?........

 

[GaDawg]

Last night I opened a bottle of Cellar Craft Premium California Reserve Pinot Noir

 

[robie]

Leave that grape pack in the wine until you move the wine to a carboy. At that time, as mentioned, sanitize your hands and squeeze the heck out of the bag. You won't need to keep the grape pack after that.

 

[roger80465]

GaDawg

What do you think of the Premium Pinot Noir? I was seriously considering one of those but went with Williams Brewing PN instead, since I was looking for a lighter red. Let me know what you think. Any tweaks? How old is it now? Does it taste like PN? Looking forward to your responses.

 

[GaDawg]

The 1st 6 mo. the PN was just barely drinkable, but it seems overnight the wine elf came in and now it's great. I would and plan to make it again