Other Fruit forward/fruit bomb

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The "recipe" is to use nice, fresh, ripe grapes and cold soak for a few days, ferment cold for as long as possible and choose a yeast that gives those characteristics.
Nor, he is asking on a kit thread so he may want to use a kit.
Ah, should have taken a better look. Here is a yeast I found that might be a good choice from Scott.

"VIN 13 ability to produce fruit forward esters at cool fermentation temps is unmatched"

It can ferment all the way down to 50 degrees.

So, cold, slow ferment with a suitable yeast should make the kit as fruit forward as possible.

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