I used a liter of Shiraz kit from Grand Cru to make a starter batch for
my fresh Shiraz grapes, which worked just fine. My intention was later
to go back and ferment the rest of this juice into a red ruby port
wine.

These are a bit of hectic times when dealing with fresh grapes, so I
just let the leftover juice sit in the original bag. Well, you guessed
it. This morning I was a few seconds away from the grand explosion.

The question is now, should I just continue and let it ferment by its
own accord? Or are there better solutions to this problem.

SG Brix