This looks like a very good year for wild grapes, so, I was looking thru a recipe book for some ideas. My book of choice was Mary's Recipes and I was drawn to "Wild Grape, Nouveau Style". I tried searching for Carbonic Maceration topics here and found some, but they seemed to a bit vague.
This recipe states, "Crush a handful of the grapes and toss them into the bottom of your primary, then add the rest of the grape bunches on top of them. Let stand for 4 to 5 weeks in a relatively cool area. By now the Carbonic Maceration should have taken place, and the grapes should be fairly sweet to the taste." Then you remove the stems, crush the grapes and start fermentation. No mention of any campden tabs.
Has any one ever done this? After a month will the grapes be mush? , which would make de stemming a pain! Any thoughts or ideas??
This recipe states, "Crush a handful of the grapes and toss them into the bottom of your primary, then add the rest of the grape bunches on top of them. Let stand for 4 to 5 weeks in a relatively cool area. By now the Carbonic Maceration should have taken place, and the grapes should be fairly sweet to the taste." Then you remove the stems, crush the grapes and start fermentation. No mention of any campden tabs.
Has any one ever done this? After a month will the grapes be mush? , which would make de stemming a pain! Any thoughts or ideas??