Charlietuna
Senior Member
- Joined
- May 11, 2011
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I have a freezer full of cab sav, merlot, Sangiovese & chambourcin. These have been fermented & pressed once. I plan on using them again. They're all in gallon freezer bags now.
I'm thinking about trying to order 15-25 gallon of cab sav juice & adding these crushed grapes back in during primary fermentation & pressing them again.
Questions. Does this sound ok? Should I re-freeze again after ? Or just pitch them?
It was originally 3 36 lugs of each. So 108 lbs of Sangiovese, cab sav & Merlot. Not sure if the chambourcin should go in with these.
Thanks
Brian
I'm thinking about trying to order 15-25 gallon of cab sav juice & adding these crushed grapes back in during primary fermentation & pressing them again.
Questions. Does this sound ok? Should I re-freeze again after ? Or just pitch them?
It was originally 3 36 lugs of each. So 108 lbs of Sangiovese, cab sav & Merlot. Not sure if the chambourcin should go in with these.
Thanks
Brian