Suggestions for Frozen Skins...?

[Jbu60]

Looking for suggestions/recommendations on what to do with my left over frozen skins. They are from a 500 lb order of California Cabernet Sauvignon grapes that I fermented and pressed this past fall. The skins are in the freezer in two 6 gallon pails. Looking for a fun project for the spring. In the past I've used skins to make a second wine and also tried a ripasso that worked out great. Just wondering if folks out here have any other good ideas...! Maybe a blend with juice? Thanks!

 

[CDrew]

 

[Jbu60]

Thanks for the video. I've seen it and am familiar with most of the recommendations there. I guess what I'm hoping to hear from folks out here are specific combinations or blending ideas that would work good with cabernet sauvignon skins. I once took a very flat home made merlot and added a pail of Alicante juice, added sugar, then added about 50 lbs of zinfandel/cabernet/merlot skins and it turned out fantastic - bone dry, great mouthfeel. So anybody have any good ideas for cab skins? Recipes? Thanks.

 

[Johnd]

Thanks for the video. I've seen it and am familiar with most of the recommendations there. I guess what I'm hoping to hear from folks out here are specific combinations or blending ideas that would work good with cabernet sauvignon skins. I once took a very flat home made merlot and added a pail of Alicante juice, added sugar, then added about 50 lbs of zinfandel/cabernet/merlot skins and it turned out fantastic - bone dry, great mouthfeel. So anybody have any good ideas for cab skins? Recipes? Thanks.

I've used cab skins with the Lodi II Ranch Cab kit from Winexpert, as well as in a Bordeaux style blend kit and a Super Tuscan style blend kit, Fourtitude was one of them for sure............they all came out great.

 

[franc1969]

I got @manshipfred's Petit Verdot and Tannat skins this fall. I added to cheap commercial apple cider from Wegmans, and made a second wine. Both are experiments, but turning out terrific so far. The apple cider has no winemaking/hard cider tannins at all. It's pretty blah as cider, but with the skins really good.
I can't talk to Cabernet Sauvignon skins particularly. I may eventually use skins as extras for a cheap kit, since something low-end really needs help, like the cider does.

 

[Jbu60]

I've used cab skins with the Lodi II Ranch Cab kit from Winexpert, as well as in a Bordeaux style blend kit and a Super Tuscan style blend kit, Fourtitude was one of them for sure............they all came out great.

Thanks for the input. The kits are inspiring in terms of blending ideas, i.e. Bordeaux and Super Tuscan, but I'm not sure what the appeal is for kits - aren't they pasteurized juice bags? The main fresh juice supplier that I buy from also sells same size pails of pasteurized juice (21L) and both are available throughout the year so I don't see the appeal of going with pasteurized juice... Perhaps I am missing something, can you help explain, thanks!

 

[Jbu60]

I got @manshipfred's Petit Verdot and Tannat skins this fall. I added to cheap commercial apple cider from Wegmans, and made a second wine. Both are experiments, but turning out terrific so far. The apple cider has no winemaking/hard cider tannins at all. It's pretty blah as cider, but with the skins really good.
I can't talk to Cabernet Sauvignon skins particularly. I may eventually use skins as extras for a cheap kit, since something low-end really needs help, like the cider does.

Apple cider! Now we're thinking "outside the box". Interesting. Thanks for the breakthrough. Got me thinking!

 

[VinesnBines]

I was going to suggest some fruit juice that is in the Cab Sav flavor profile. Black cherry, plum, blackberry - though blackberry might take over but it would be fun to try.

 

[Johnd]

Thanks for the input. The kits are inspiring in terms of blending ideas, i.e. Bordeaux and Super Tuscan, but I'm not sure what the appeal is for kits - aren't they pasteurized juice bags? The main fresh juice supplier that I buy from also sells same size pails of pasteurized juice (21L) and both are available throughout the year so I don't see the appeal of going with pasteurized juice... Perhaps I am missing something, can you help explain, thanks!

I’ve made juice buckets and kits, IMHO, the premium kits are better. Why? Can’t say exactly what the process is, but I believe that the grape extraction process for the kits is more extensive than those used for juice buckets, resulting in a more full bodied wine. Juice buckets have always seemed thinner to me. Don’t get me wrong, both leave a lot to be desired by me, and adding used skins is a great upgrade. But even with added skins neither measures up, that’s why I switched to wine from grapes years back, no regrets at all.

 

[CDrew]

I’ve made juice buckets and kits, IMHO, the premium kits are better. Why? Can’t say exactly what the process is, but I believe that the grape extraction process for the kits is more extensive than those used for juice buckets, resulting in a more full bodied wine. Juice buckets have always seemed thinner to me. Don’t get me wrong, both leave a lot to be desired by me, and adding used skins is a great upgrade. But even with added skins neither measures up, that’s why I switched to wine from grapes years back, no regrets at all.

Have you noticed this with white wine/juice as well? Just curious because I have some SB juice buckets in play. I'm not interested in reconstituting wine kits, but for white wine at least, the frozen juice pails seem like a good option, since it's basically what you'd do with grapes.

Already looking ahead to 2021. And more white wine. Even thinking about a Riesling "orange wine", which looks like a whiteish wine made like a red wine.

Anyway, lots of room for creativity here.

 

[Johnd]

Have you noticed this with white wine/juice as well? Just curious because I have some SB juice buckets in play. I'm not interested in reconstituting wine kits, but for white wine at least, the frozen juice pails seem like a good option, since it's basically what you'd do with grapes.

Already looking ahead to 2021. And more white wine. Even thinking about a Riesling "orange wine", which looks like a whiteish wine made like a red wine.

Anyway, lots of room for creativity here.

No, in fact, quite the opposite! When you buy a white wine juice pail or kit, you’re getting nearly the same product that you would have if making wine from grapes. White wine grapes are crushed, destemmed, and the juice is pressed and settled a short time later, the process is exactly the same for juice buckets and kits.

Not true with red wines, once the juice is separated from the skins, game over, at least for this winemaker.

 

[VinesnBines]

I’ve only tried two red juice buckets and never again. Thin and weak.
I think our OP is going for real out of the box or bucket ideas.