So, we squeezed some grapes, an amusing, slightly insane and definitely messy job. Next day when the juice came up to room temperature, I stirred in the yeast. Also known as the only yeast that Caputo’s carried that I had to go to customer service to find after I asked around at the really crowded market. Luckily, the yeast was from Lanvin an known producer (at least to me and seemed to be a somewhat generic bordeaux type. So, red wine. Yeah. Just what I have, so this works.
What are differences between using just juice (must) (though I mean not grapes skins) and must with skins. One of the things that changes when the skins are in play is the volume of the mix. It turns out that before fermentation juice and skins just kind of hang out together in mixture.. kind of like a soup… but after fermentation? Oy! Those skins rise to the top forming a thick layer that has to be broken through to get a good mixture.
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