Wine must question

[Powerman]

Hello all,

I recently have moved into making wines from actual fruit instead of juices or kits. I have volunteered at a local vineyard and have several batches going already from those grapes. I recently got enough Concord grapes to make a 6 gallon batch for my wife and I have run into what could be a problem.

The grapes I got from the vineyard were crushed at the vineyard and loaded into my container. The Concord grapes I got,I hand destemmed and crushed by hand with a flat bottomed wine bottle. The resulting must is literally the consistency of a loose jelly...

I hit it with meta-sulphite and then pectic enzyme a few hours later, today I pitched yeast and it seems to be taking off. Do I need to do anything or is my reeeaaallly thick must ok?? Any help would be appreciated!

Thanks!

 

[pumpkinman2012]

Once the yeast starts fermenting the grapes, and the pectic enzyme starts breaking the grapes down, you will be fine.
I destemmed and crushed 500 lbs of grapes, there was hardly any juice ant all until everything started to work.

 

[Inner10]

Nope you're good but squeeze a sample and check your brix.