> wrote in message
oups.com...
> Roy boy wrote:
>> Now that I have my grapes crushed and the yeast bubbling away, I am
>> thinking
>> hard apple cider.
> ---snip
>
> What kind of grapes are we talking about here?
>
> SG Brix
>
I believe they are vitis vinifera from trying to match up the leaf. I have
not been able to find what the common name is yet. The only thing I have
found is a French winery that says that it uses them but give no more
information. The grape is small ranging from the size of a large pea to the
size of a large cranberry. They are a dark purple color when ripe and had a
23 brix when picked.

This is the first time I have done grapes and I am surprised to see how the
yeast is causing a churning of the must from the amount of gas released.
Last night I tried to slow down the yeast by ceiling the bucket and putting
the air lock on it, but there was so much gas being produced that all the
water from the lock was blown out of it. The must then plugged the hole and
started putting pressure on the lid. I ended up taking half of the 5 gallons
and putting it in the fridge to cool it off slowing down the yeast.

Roy