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