"Joe" > wrote in message
.. .
> 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

Similiar conditions from my back yard vineyard here in Central Maryland.
This year I am trying something different. I crushed the grapes and pressed
after a couple days of cold soaking. I am not fermenting on the skins.
After cold soaking and pressing, the juice is quite dark. I was hoping it
would be lighter in color and resemble a dark rose'
Oh well, I did not have that many grapes anyhow and the experiment will be
interesting.

>
>