Ok, so i've read a bit, and it has lead to a ton of questions, but I'll just ask a few... long time beer brewer, first time (hopefully) wine maker. I have some grapes growing on my back fence, from the nieghbors. they are small, green variety of grape. they have been sour, but recently have sweetened, and from years past i know they will be gone shortly due to criters and drying out like raisins.
WHen should I pick them?
I assume green grapes make white wine? SO do I use the natural yeast on the skin or pitch?
How many pounds of grapes will make a gallon of wine?
From there I think I can figure out how to make this stuff in to wine, but any further tips/suggestions are welcome, including links!!
2011: 95 Gallons
2012: 100 Gallons
2013: 10 Gallons
Fermenting: Cream Ale
, Smoked Chipotle Porter, Flanders Brown
Bottled: Oatmeal Stout, Oaked RIS, IPA, Pumpkin Ale
Kegged: Black IPA
Originally Posted by bulletproof4age
Begin pumping with the tip half in, half out.