Quick Questions. I got behind this year with the grape wine. Needless to say, we had a bumper crop of grapes and ran out of containers to ferment in, etc. I decided to freeze the excess grapes like you did blackberries. I cleaned and mashed the grapes and put them in freezer bags at 3.5 lbs each.. I have got room now to start back fermenting and wanted to know if I need to do anything different with the frozen grapes than I do with the fresh ripe ones.
I also notice there is quite a difference in temperature in the room I allow the mixture to ferment in. During the summer it is pretty warm-around 75-85 degrees. Now with the cooler fall temperatures it runs around 75 degrees max. What is the best temperature that i need for the fermentation to work properly.
Anyone with experience can reply. i just addressed this to Bamaproud as he is the one I have asked previously when questions have arose. My grape wine this year has been the best ever. I now have a huge following wanting free samples, and asking how we make wine so good.
Thanks for the help.
I also notice there is quite a difference in temperature in the room I allow the mixture to ferment in. During the summer it is pretty warm-around 75-85 degrees. Now with the cooler fall temperatures it runs around 75 degrees max. What is the best temperature that i need for the fermentation to work properly.
Anyone with experience can reply. i just addressed this to Bamaproud as he is the one I have asked previously when questions have arose. My grape wine this year has been the best ever. I now have a huge following wanting free samples, and asking how we make wine so good.
Thanks for the help.
