Came home from the La Honda tasting a picked my vitis californica (California Native Grape) at the point of veraison, more or less. Some of the grapes were wall past it and some were quite green. Crushed in a food mill. There's just a couple quarts in the fridge, letting the solids settle out. I'm thinking, since it's a small amount, of freezing it in icecube trays to save in a ziplock until use. Bottling I'd have to worry about fermantation and spoilage. Plus it doesn't keep long after opening, so small "units" are preferable.
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