A local brew shop has been ordering in grapes annually. I finally decided to take the plunge and try them out. I had them put my name on the list for 100 lbs of Cabernet Sauvignon. At the price of $1.50 a lb. Not sure how they will turn out. Unfortunately the brew shop guy is... lets say a bit peculiar; nothing like George
.
Anywho, I am wondering how long I should plan on leaving the skins on the juice? The brew store will crush and destem them. The rest is up to me. I have the press and all the other equipment. He tells me to expect about 7 gallons from that yield.
As soon as I get them I will post some brix, ph, and acid levels.
Cheers,
Ryan
Anywho, I am wondering how long I should plan on leaving the skins on the juice? The brew store will crush and destem them. The rest is up to me. I have the press and all the other equipment. He tells me to expect about 7 gallons from that yield.
As soon as I get them I will post some brix, ph, and acid levels.
Cheers,
Ryan