Due to space, and hoping I can get rid of some Seyval (ideas please?) this year I am going to make less wine.
Perhaps only 300 litres, but I intend to concentrate the berry flavours. In the style I suppose more like an Australian red (but using Italian grapes).
I have noticed that if you leave grapes overnight in say your car - you will notice they sweat -buckets.
My thought is to leave them, whole for a few days (perhaps 5) spread out well, turned daily, with a fan and a dehumidifier? With a view to gently removing some of the moisture - I suppose gently raisoning them?
Does anyone have any thoughts?
Has anyone tried this?
or any reading / links on the subject?
or an Australian winemaking techniques handbook?????
Perhaps only 300 litres, but I intend to concentrate the berry flavours. In the style I suppose more like an Australian red (but using Italian grapes).
I have noticed that if you leave grapes overnight in say your car - you will notice they sweat -buckets.
My thought is to leave them, whole for a few days (perhaps 5) spread out well, turned daily, with a fan and a dehumidifier? With a view to gently removing some of the moisture - I suppose gently raisoning them?
Does anyone have any thoughts?
Has anyone tried this?
or any reading / links on the subject?
or an Australian winemaking techniques handbook?????
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