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-   -   Grape Pulp (http://www.homebrewtalk.com/f25/grape-pulp-132085/)

jgardner6 08-13-2009 05:02 PM

Grape Pulp
Should I put the grape pulp in the fermenator?

david_42 08-13-2009 06:02 PM

If it is a red wine, the skins and pulp are necessary for color and tannins. White wines, no.

homebrewer_99 08-14-2009 01:25 AM

+1 on what Dave said, but the white skins and seeds are used to make Grappa...;) Salut!!

etp777 08-14-2009 03:32 PM

soak cheese in them. I like a good sharp cheddar in red wine skins, and am experimenting with monterey jack and colbys in a sweet mead, but suspect they'd be great in white grape pulp.

If you use a fork/tooth pick to add some holes, the flavor gets deeper into the cheese. The cheddar I packed in grape skins from my amarone kit, served on whole wheat crackers with a glass of cabernet was a great late night snack.

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