JuiceBar
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- Mar 30, 2022
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I live in the American south and the muscadine grapes are about to ripen at a vineyard near me.
I've really only had experience making wine from bottled or frozen juices. Do you have any tips for using fresh grapes?
From the books I've read they suggest that you crush the grapes, squeeze the liquid, then leave the liquid and grape hulls in a sterilized container for 3 days to help extract the flavor. Is that pretty standard?
I've really only had experience making wine from bottled or frozen juices. Do you have any tips for using fresh grapes?
From the books I've read they suggest that you crush the grapes, squeeze the liquid, then leave the liquid and grape hulls in a sterilized container for 3 days to help extract the flavor. Is that pretty standard?