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Old 08-13-2009, 05:02 PM   #1
jgardner6's Avatar
Jan 2009
Posts: 207
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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's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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If it is a red wine, the skins and pulp are necessary for color and tannins. White wines, no.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

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Old 08-14-2009, 01:25 AM   #3
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
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+1 on what Dave said, but the white skins and seeds are used to make Grappa... Salut!!
HB Bill

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Old 08-14-2009, 03:32 PM   #4
Apr 2008
Posts: 174
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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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