chrishattich
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- Sep 11, 2014
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Sorry that this is a little off topic for the forum but I couldn't find a more suitable spot for it and I appreciate the awesome wine brains around here to offer quality advice.
I make wine and beer and cider often. My girlfriend, however, doesn't drink but I'd still like to make something that she'd enjoy. She really enjoys some of the fancy non-alcoholic grape juices (made from traditional wine varietals) offered by some of the wineries here in the Napa Valley. I have access to some Pinot Noir grapes and would love to make and bottle some Rose-looking, non-cooked, non-alcoholic grape juice for her.
I can figure out the basic process ... destem ... crush ... a little time on their skins for color and flavor ... press/strain ... settle and rack to clarify. My question though is preservation and how to prevent fermentation with so much sugar involved. Any thoughts ?
I make wine and beer and cider often. My girlfriend, however, doesn't drink but I'd still like to make something that she'd enjoy. She really enjoys some of the fancy non-alcoholic grape juices (made from traditional wine varietals) offered by some of the wineries here in the Napa Valley. I have access to some Pinot Noir grapes and would love to make and bottle some Rose-looking, non-cooked, non-alcoholic grape juice for her.
I can figure out the basic process ... destem ... crush ... a little time on their skins for color and flavor ... press/strain ... settle and rack to clarify. My question though is preservation and how to prevent fermentation with so much sugar involved. Any thoughts ?