I was thinking about getting some Chilean grapes in May. Is there anything wrong or not desirable about fermenting 80-100 lbs of grapes along with 5-6 gal. of juice? It is a shortcut (and cost saver) to getting to 10-12 gal. of wine rather than getting 200 lbs of grapes. I would plan to get the same juice as grapes.
Would it be better to ferment the grapes and juice separately then combine them; rather than putting the juice in with the grapes in my big bin primary fermenter?
Would it be better to ferment the grapes and juice separately then combine them; rather than putting the juice in with the grapes in my big bin primary fermenter?