After fermenting and pressing grapes, could they be added to a juice bucket to punch it up a little, or are they pretty much spent at that point?
Thanks Dave
If I do this, should I avoid the pile of seeds at the bottom of the bucket? Would I add enzymes before starting the fermentation? I guess freezing won't kill the yeast? So I would be stuck with the same strain?
Thanks
Others may do things differently, but I use the seeds and all. After adding frozen skins, haven't had a fermentation start without adding yeast, but I've never let it sit long enough to find out if it would have, so can't tell you definitively if you're stuck with the initial yeast or not. Someone else can chime in on that if they know the answer......
Will the skins add a lot of their varietal character, or will the bucket juice be the dominant flavor?
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