Aproduce company (Mecurio's) in Columbus, Ohio gets 5.3 gallon buckets of fresh grape wine juice from California every year. I've never used it before, but thought about trying a batch this year. He should have the first load in by the 3rd week of Sept. The juice is fresh squeezed,sulfited and placed in buckets and refrigerated. The juice is shipped refrigerated, not frozen, to his warehouse and held refrigerated for the short timehe keeps it onhand.
I would like tomake a batch of Shiraz, butthe juice comes with no grape skins. I'm not sure this would be a very good wine without the tannin/colorthe skins provide.
Can you purchase grape skin packs separately?
Should I stay with a white grape variety?
Anyadvice would be appreciated.
I would like tomake a batch of Shiraz, butthe juice comes with no grape skins. I'm not sure this would be a very good wine without the tannin/colorthe skins provide.
Can you purchase grape skin packs separately?
Should I stay with a white grape variety?
Anyadvice would be appreciated.
