Finer Wine Kit FWK skins ...... reuse for grilling

[Shurt1073]

My Pinot Noir Forte with skins finished fermenting last a week and I decided to keep the skins for grilling / smoking some pork. LOTS OF SMOKE. Is there a downside to using yeasty skins in the grill? Also thought I would take my used oak spirals for smoking on the grill.

 

[cmason1957]

I've never used grape skins in grilling/smoking, but I do recycle/reuse my oak spirals often. Great on pork, chicken, beef. Not sure what it adds, but I like it.

 

[winemaker81]

I compost the skin packs. I'd try that with grape pomace, but my compost bin isn't big enough, so I dump in the woods.

All oak adjuncts are air dried on the counter, and saved for smoking meats.