On Apr 15, 12:35 am, jay wrote:
Seriously, wine is wine in a week, it can be better than what you
had but it was made that way and drunk that way for thousands
of years. I had an old Italian wine maker give me a well made
glass of Thompson Seedless in a paper cup years ago;
it was good wine.

I'll have to swipe a few dixie cups during my next dental
appointment

This second batch, which used the prior must instead of a new packet
of yeast, fermented much faster. I started it Saturday night and it
was done by Monday morning. I had to stir the concoction every hour it
seemed on Sunday. Is there a simpler way to jiggle the bubbles to the
top and sink the ever-rising pulp? What is the disadvantage of
pureeing the grapes with a blender versus crushing the grapes? What is
the disadvantage of using the prior must for each new batch? Thx

It may have been warmer this time, yeast like temps of 70 to 85 F
best.Stirring it feels good but isn't making it ferment faster, you
are just creating nucleation sites that cause bubble formation, it's
fermenting at it's own rate. Yeast evolve so sooner or later you will
get a sluggish ferment, just add new yeast in that case. Grinding
grapes can scar or crack seeds which makes things bitter. Pulp is
always pushed to the top either way. cracking the skin is all that is
necessary to get the yeast to the sugar faster. As long as you keep
the pulp wet you will be ok, the pulp is called a cap. Since these are
small quantities you could just swirl to break it up.

Joe