Search results

I'll try to be concise .... 1. Would freezing grapes prior to mashing them be a useful idea? I'm thinking that once the fruit's cell walls are broken (at thawing), getting juices from those tissues could be easier? Would freezing damage a flavor profile? Or maybe this would just be too clumsy...

It's appreciated, guys; I spoke with somebody later today (supply shop employee) who asked me how far the must surface was from the bucket lid. I said, "About an inch or so", and he laughed: "What you have, is a bomb". I've since decanted enough for the must surface to be ~ 5 inches or so from...

My 1st time here (and I'm glad I found the website; not a minute too soon) ... I've talked to folks, looked at some videos, gone to a brewer's supply place and schmoozed for info; some good, some contradictory, some .... well, I don't get some of it. I'm trying to make muscadine wine from ~33...