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- Sep 12, 2018
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Wondering if this is a viable idea. I usually make my wine from juice buckets or FWK's. This is what I was thinking. Purchase a few pounds of red or black grapes from the supermarket and crushed them by hand or a few pulses in a blender. Place them in a muslin bag and add them to the juice just prior to pitching the yeast starter. Would the result be any different from adding dried grape skins in the Forte FWK? Would it be worth the effort?