Originally Posted by cla
I'm still relatively new with this. I was picking up some Chambourcin juice today at the local winery and they did not have any where the grapes had already been pressed. So they put some juice in the bucket, probably about 70% full, and topped it off with grapes right out of the bin.
They had already added pectin and sulfite. My question is do I need to smash the grapes in the bucket or can I just go ahead and pitch the yeast? If I have to smash the grapes in the primary where it is filled almost to the top it looks like it will get very messy!
You could pitch the yeast now, you just won't ferment the juice in the grapes.
If it were me, I would scoop out as much of the grapes you can, smash them, then add back to your bucket. If any grapes don't get smashed, they will when you press them out.