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On 29 Sep 2004 01:00:16 GMT, (Hunt) wrote:
>it is the juice from those grapes, and the sugar
>content that reacts with the yeast, so just placing a bunch of grapes in a
>container, and waiting, won't quite do it. If you have enough grapes, the
>weight will extract some juice, and that will ferment.
Hmmm. Except of course the standard practice in the Beaujolais Crus
is pretty much to chuck whole bunches of uncrushed grapes into a vat
and wait for the mass to ferment. The only nuances on this are,
AFAIK, to ensure a sterile vat in the first place to discourage the
action of batcteria, and to pump-over to get a good extraction of
colour.
You, and other posters here, are neglecting to mention that whole
grapes will ferment internally without the action of yeast. These
newbie questions are never as simple as they seem are they?
--
Steve Slatcher
http://pobox.com/~steve.slatcher
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