Sorry for the late reply but no, i did not crush them. The recipe I had found said not to and also my local HBS guy told me it was cool not to.
He was most definately suprised at how long I had left it fermenting on the grapes and was worried about too many tanins in the finished product.
I find it delicious, the only thing I would change is use a hydrometer. But I wanted to go old school with this one so accept for the sugar and the carboy I kindof did.
Its not the beer that gets ya!.
Primary 1: air
Primary 2: Apfelwine #1- 6 gal (9-10)
Primary 3: Hodgepodge Wine (13)
Secondary: Innsmouth Pale Ale (BB IPA)(12)
Secondary 2: Benischewitz (w1) (home grown concord wine)
Kegged/Bottled: Leaky Tap Braggot (8) Kegged/ Miskatonic Chronic (BB Holiday Ale)(11) Bottled/Providence Stout (7) Bottled/Honey Brown Ale (6) Bottled
Chianti (w2)(kit),Reisling (w3)(kit),
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