WineXpert Extended Maceration WineXpert Lodi Ranch11 Cab Kit

[FunkedOut]

I’ve found in my very limited experience that the skin packs have a lot of sugar. Those packs are like skins, seeds, stems and sugar syrup or juice concentrate.

Perhaps you could use the skin packs and add your grapes to avoid having a much lower SG?
Or try adding your grapes first and then add enough of the skin pack to raise the gravity?

 

[Greg Teegarden]

Don’t want to add the skin pack as I’m trying to see how my own home grown grapes added as a substitute change the wine’s flavor profile. As of last weekend my grapes have a brix reading of about 20. Figure by the first week or so of next month they’ll be in the 25 range, ready to harvest. I’ll have to take a hydrometer reading before I pitch to ensure I have enough sugar in the must.