I've been fooling around making a wine from blueberry jam, and decided to try the real thing. As an all grain brewer, I never liked just adding water and yeast to an already made product. So, kits were around but I wanted to use fresh grapes. But of course, wrong time of year for that. But I found the next best thing, a supplier of frozen must (destemmed and crushed grapes). Now, they didn't have much left, just a few pails of Malbec from Washington. But they let me have 3 pails for the price of 2. But now I have a lot of crushed grapes.
One thing I was thinking of was to try and make a rose next to the red wine. I figure, if I thaw the musts out, then draw off 3 gal. of juice after 12-24 hours, then I would have rose juice. Then I could ferment that in one of my 5 gal. carboys and ferment the rest of the must as a red wine in my big bin. That would leave me with about 6 gal. after crushing which would fit perfectly in a 6 gal. carboy.
But, what would drawing off that juice do to the red wine? I'm already a little leery about making so much wine on a first attempt (that is a lot of bottles of bad wine). I'd hate to be making an astringent or tannic bomb because my press to free juice ratio is off (if there is even such a thing to worry about).
Any opinions or tips would be appreciated.