Toggle sidebar

Short term grape must storage

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
BMB

BMB

NewBee
Registered Member
Mar 12, 2010
39
0
0
Salt Lake City, UT (but a Wisconsin native!)
I was recently given approximately 30 lb. of concord grapes which I'm aiming to turn into a pyment. (I know concord isn't exactly the ideal varietal, but they were free after all). The grapes have been stemmed and washed, and I intended to begin fermenting this weekend, but unexpectedly learned I need to leave town in a few days and am concerned about not being around for cap management/removing skins/nutrient additions after fermentation is underway.

So, my question is this: can I safely crush the grapes, add sulfites to them, and store them in a sanitized bucket under airlock without risking infection for a few days before mixing up the rest of the must when I return?

Thanks in advance for your advice and comments.
 
Alternatively, if you can keep them below about 50F, you can sulphite them and keep them in a closed container or under an airlock for a few days. In fact that is a kind of "cold maceration," and that can actually serve to extract more color and more fruit aromatics from the grapes.
 
Medsen Fey said:
Freezing them might be better.
Click to expand...

I just ordered my grape juice from the supplier for this years Vintage!
As usual, they come from California. Do they freeze them then ship in a
truck that has a refrigerated system? Never gave it much thought, but
the trip must take a week to get to NY from there?

TB
 
Thanks for the insight guys. Since I live in a basement apartment in which I don't control the temperature, storing them below 50 degrees unfortunately isn't an option. So, I managed (barely) to jam them all into my freezer.

Any suggestions on how to press them without a wine press? I was thinking of going the traditional route and stomping them barefoot (with sanitized feet of course). It would certainly add the novelty factor of the experience. :)
 
Many homebrew shops that cater to winemakers will rent a press. Otherwise, clean feet sure sounds fun!
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom