Tim,

Worse case scenario you should be abe to use it for blending or give it
away.

Where are you located?


"Tim McNally" > wrote in message
om...
> 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