Sufficiently sugary and thick skinned.How hard would it be to make it into wine?I imagine juicing them is the hardest part... I have no idea how you'd do it... mash tun?Then go for either spontaneous fermentation and cross your fingers or sulfite, wait a few hours and then hit it with whatever redstar blend is appropriate?
Suppose I managed to grow some cabernet or zin grapes
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HokieTrismegistus
, Feb 10 2011 10:45 AM
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