Ontario Fruit Explorers

[Paul Bulas <pabls@yahoo.com>]

 --- Thomas Giannou <thomas@tandjenterprises.com> wrote: 
> We simmer the skins and pulp of Reliance after running the
> grapes through a
> blender.  I was tempted to make wine out of that juice, but
> we went the
> jelly route instead.

To get the best colour out of labrusca grapes when making wine,
I suggest the use of enzymes.  Pectic enzyme does a good job. 
What I do is to add it to the must (skins and pulp included)
prior to pitching the yeast - before primary fermentation.

Paul

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