Deborah J. Ross (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
deborahjross) wrote2009-10-22 11:19 am
deborahjross) wrote2009-10-22 11:19 am
Graype Jooz!!!!
I persuaded ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
davetrow to reserve a little of the grape must for me to strain into fresh juice. He gave me about 1/2 gallon, mostly skins and seeds. I poured it into a ricer set over a large bowl and off we went to midweek Quaker worship. Came back, squeezed out the last of the juice and took a sip.
Oh. My.
The taste-endorphin part of my brain wonders how much of this would actually make it into wine if people only knew...
Now, it was just a tad sweeter than "pure," because Spousal Vintner had added sugar to the right level to keep the yeasties happy. Not much -- he figured 1 lb for 8 gallons. So it's a tad on the sweet side for drinking in any volume. But the flavors are wonderful -- not one-note like Concord, but multi-layered. A thing to be sipped and savored.
Next year, we'll remove the juice-tithe before adding sugar. It would also make stellar jelly, but again, would have to be set aside before the pectin-enzymes are added. I'd use a low-methoxyl pectin (not dependent on sugar to set) and probably wouldn't need any added sugar at all.
We still have about a quart and a half of juice...
davetrow to reserve a little of the grape must for me to strain into fresh juice. He gave me about 1/2 gallon, mostly skins and seeds. I poured it into a ricer set over a large bowl and off we went to midweek Quaker worship. Came back, squeezed out the last of the juice and took a sip.Oh. My.
The taste-endorphin part of my brain wonders how much of this would actually make it into wine if people only knew...
Now, it was just a tad sweeter than "pure," because Spousal Vintner had added sugar to the right level to keep the yeasties happy. Not much -- he figured 1 lb for 8 gallons. So it's a tad on the sweet side for drinking in any volume. But the flavors are wonderful -- not one-note like Concord, but multi-layered. A thing to be sipped and savored.
Next year, we'll remove the juice-tithe before adding sugar. It would also make stellar jelly, but again, would have to be set aside before the pectin-enzymes are added. I'd use a low-methoxyl pectin (not dependent on sugar to set) and probably wouldn't need any added sugar at all.
We still have about a quart and a half of juice...