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Old 08-13-2009, 05:02 PM   #1
jgardner6
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Should I put the grape pulp in the fermenator?

 
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Old 08-13-2009, 06:02 PM   #2
david_42
 
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If it is a red wine, the skins and pulp are necessary for color and tannins. White wines, no.
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Old 08-14-2009, 01:25 AM   #3
homebrewer_99
 
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+1 on what Dave said, but the white skins and seeds are used to make Grappa... Salut!!
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Old 08-14-2009, 03:32 PM   #4
etp777
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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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