First time making red wine, and not sure about grapes using.
The problem is the 'cap' on primary fermenting grape skins has turned brown. It is day 8, and I have been stirring cap back into mixture once a day. It has a lid, but was never sealed. i will check SG in 3 days.
Is this normal for grapes skins in cap to turn brown? It is hard to tell what color juice is at this point, but does not seem very purple.
The grape were fresh from neighbors yard, and did not appear very purple to begin with.
Is it ok that 'cap' and skins have turned brown? Did I use wrong grapes for fermenting with skins? Is this and oxidation problem and batch going bad?
Kind of new at this, but know the basic process. Thanks for help
The problem is the 'cap' on primary fermenting grape skins has turned brown. It is day 8, and I have been stirring cap back into mixture once a day. It has a lid, but was never sealed. i will check SG in 3 days.
Is this normal for grapes skins in cap to turn brown? It is hard to tell what color juice is at this point, but does not seem very purple.
The grape were fresh from neighbors yard, and did not appear very purple to begin with.
Is it ok that 'cap' and skins have turned brown? Did I use wrong grapes for fermenting with skins? Is this and oxidation problem and batch going bad?
Kind of new at this, but know the basic process. Thanks for help