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Chambourcin question
My chambourcin is now at about 17-18 brix with high acid. I didn't
measure the acid, but I can sure taste it. I may be able to let the grapes hang another 2 weeks, but doubt that is enough. Is chambourcin any good if the grapes aren't fully ripe? I don't want to waste my time and efforts if the stuff won't be drinkable. I was considering pressing the grapes out, chucking the pulp, saving the skins. Then ferment a white wine on them. Anyone ever try this? I know I will get a wonderful color. Tim |
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