I bought a few cases at the local Portuguese wine grape dealer. They're muscat @ 15 BRIX. The shop destemmed, crushed, and pressed for me for an extra $1.50! I have a tendency to over complicate things, so I'm following their advice: add nothing. I have the juice sitting in the buckets, lids on loose with a blanket on top, waiting for the natural yeast to kick off fermentation. My old Italian neighbour calls it 'boiling'.
Hopefully it'll clear nicely in a week or so and not turn into vinegar.
Old World style wine ferment
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Old World style wine ferment
S-Cackalacky wrote:...distilling could be a religious experience - the wash, the vapor, and the holy spirit.