I'm about to attempt a grapefruit wine with a friend, a semi-sweet or dessert (we're going to make the final call soon) from the Jack Keller site.
Can anyone tell me if it is wise or foolish to throw the flesh in a blender (after removing the pith and seeds, of course)? I always thought grinding up the fruit more makes it easier for the yeast to ferment it, but will it get all gelatin-y if I do that? Thanks in advance.
When you make wine, it's good to remove the fruit pulp after a few days, once it gives up its goodness. That's be hard to do if you used a blender. You could use a juicer I guess, and just use the juice- but don't use a blender.
Thanks for the advice. I will extract the juice and pulp without pulverizing it.
Instead of using a straining bag, could I just re-rack it and strain it sometime during the first week?
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