I've talked to George about getting winegrape raisins to add to the lower end red kit wines and forgot I've got a source coming in a few weeks. I've ordered 100 lbs each of Syrah and Carignane grapes from California. After primary fermentation and pressing, I think I will save the pressed grape skins and use them in future red wine kits. Has anyone here done this before? What were your results?What is the best way to preserve them? I was contemplating taking the pressed skins, breaking them down into two pound quantities and putting them in one gallon ziplock bags, spraying with sulfites and freezing. Any suggestions would be appreciated.
Saving Pressed Grapes
- Thread starter dfwwino
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geocorn
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Tim Vandergrift at Winexpert says this is an excellent thing to do with the leftover skins. I also have several customers that have done that with wonderful results.
As to storage, I think your method should work just fine. In fact, freezing them is probably sufficient and the sulfite is just added precaution.
As to storage, I think your method should work just fine. In fact, freezing them is probably sufficient and the sulfite is just added precaution.
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