Saving grape skins

[Bts]

So the malolactic bacteria survive freezing?

From the info sheet on VP41 MLF bacteria, it is prepared by freeze drying and the storage instructions say "This product can be stored for 18 months at 4°C/40°F or 36 months at -18°C/O°F in original sealed packaging." so they're tough little buggers with regard to cold.

 

[jpwatkins9]

I have about a gallon of Cabernet Sauvignon skins frozen from August when we picked them and used for the primary fermentation. Plan to use them agin in a kit as soon as I have an empty carboy. Have done this a couple of times no problems.

 

[askins3097]

I put 12 quart sized freezer bags of my Cab grape skins today in my chest freezer after I pressed. I figure I’ll add three bags to one 6 gallon juice pal when I get Chilean juice in the spring time. I’m going to save a couple bags to add to my blueberry wine next year too. No sense in wasting it.