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labruscagrape - Re: [LabruscaGrape] Modifying "foxy" flavor

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Subject: Ontario Fruit Explorers

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  • From: Paul Bulas <pabls@yahoo.com>
  • To: labruscagrape@lists.ibiblio.org
  • Subject: Re: [LabruscaGrape] Modifying "foxy" flavor
  • Date: Wed, 5 Feb 2003 14:57:57 -0500 (EST)

--- 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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