Hi folks,



Well I was late getting started this year and my local grape supplier is out
of fruit. I'm really bummed but then thought I could try frozen must from
Peter Brehm. At this point I have 3 successful wine kits and one batch of
wine from fresh grapes under my belt. While I think the wine kit results
have been excellent, my fresh grape wine (sangiovese) is just ok.. Given
the cost (although I'm sure the quality is excellent) I'm worried about
working with frozen must. The Zin grapes I want have a high sugar level and
need to be reconstituted with acidulated water. I'm not familiar with that
process and worry I could ruin the whole batch. Any thoughts/advice on how
to best proceed would be appreciated.



Thanks in advance.

WDiamond > wrote:
>
> Well I was late getting started this year and my local grape supplier is out
> of fruit. I'm really bummed but then thought I could try frozen must from
> Peter Brehm. At this point I have 3 successful wine kits and one batch of
> wine from fresh grapes under my belt. While I think the wine kit results
> have been excellent, my fresh grape wine (sangiovese) is just ok.. Given
> the cost (although I'm sure the quality is excellent) I'm worried about
> working with frozen must. The Zin grapes I want have a high sugar level and
> need to be reconstituted with acidulated water. I'm not familiar with that
> process and worry I could ruin the whole batch. Any thoughts/advice on how
> to best proceed would be appreciated.
>

If you go to Brehm's website, you will find many helpful articles on
treating your musts, including one on diluting with acidulated water.
http://www.brehmvineyards.com
(he also has an article about yours truly there, too. heh)

--Lee

Buy from Brehm...you won't regret it. Their grapes are much better than
anything I'm able to get on the east coast.

Lee