During my formative college years I ended up exploring many upstate New York roads. Many of those roads bypassed vineyards that magically seeped into my subconscious. Twenty years later I planted 150 Cabernet Sauvignon, Cabernet Franc and Chambourcin vines. I have 5 other varities and I consider myself an experimental farmer. I thought I would sell the grapes until I realized I needed to be much bigger to make that a reality. So for the past 8 years I’ve had friends come over and we hand pick and stomp the grapes the old fashioned way. Every October for 3 weeks I get friends from all walks of life and watch them smile as they therapeutically crush the grapes with their feet. Thank you Adventures in Homebrewing for providing me yeast, oak chips, storing tanks and many other necessities to makes my dreams a realty. You allow me and my friends to share a drink and smile every October.
Name: Steve Rincavage
State: Maryland
I have used the freeze method to get the juice out of almost all the fruits
I use. Just quarter them up, freeze and when they thaw they become a juicy mush.
I’m now saving after the fermentation the contents of the bag to add to another batch with new fruits. Am I doing any thing the wrong way or more time consuming then neeed????
Dan, depending on the fruit, you can get away with this. What you have to watch out for is the wine becoming too bitter from too much tannin. I would do this with caution.