Making Wine With Frozen Fruit | Blackberry Wine
ฝัง
- เผยแพร่เมื่อ 17 ก.ย. 2024
- Today we're showing you how we're making our blackberry wine for 2020.
Support the channel for free by starting your Amazon shopping here!
www.amazon.com...
Check out our 4 part wine making series here;
• How to Make Wine - Sta...
Fun fact: Leif Erikson, when he came to North America, would have turned the local berries into wine, hence Vinland. The Scandinavians didn't necessarily differentiate wine grapes from berries and they were pretty much the same thing in their language. So what you have made is something of the original wine of the Americas
Now that is an excellent history lesson that I was completely unaware of. Thank you for filling us in!
Best thing I have done in some time was to plant Blackberry bushes about 6 years ago. I have produced three batches of Blackberry Wine and just started the fourth. Could not have done it without this video. My mother told me some time ago that her mother only permitted alcohol in the house at Christmas time when, a couple of months prior she would make Blackberry Wine. I always remembered that. Momma passed away in January of 2022 so she never got to sample any of my wine. It has turned out pretty well I feel. Thank you to Edge of Nowhere Farm for making your videos available and making my wine making expedites possible.
First off, so sorry for your loss. I (Duane) lost my dad back in 2017 just before he was able to try some of our first fruits on the old farm. While time helps with the pain, I still think of him every day and imagine him smiling down on all the trees growing on this farm.
Glad to hear we're a small part of that wine making success. Blackberry is still one of our favorites to make!
you made it look easy , i thank you
Glad you found this one useful!
Very Nice Video!!! I have been making wine and Home Brewed Beer a while. I have found that converting the sugar into inverted sugar before fermenting makes it easier for the yeast to break it down. Inverted sugar is easy and only adds a simple step of bringing the sugar water to a boil and adding lemon juice or a teaspoon of citric acid. Boil for 20 minutes and then let it cool before adding it to your berry juice. The other thing, I think that is worthy of mentioning is to be sure and push the cap down a couple times a day - this keeps the top of the cap from starting to dry and allowing wild mold from starting to grow on the top of the cap. I always rack my primary fermentation after the cap starts to dissipate just as you suggested and I will keep the secondary in a cool dark place until the SG drops to 1.00. Thanks for taking the time to make a video like this. Many beginner wine makers need lots of guidance to be able to enjoy the craft!
It sounds like you've done this a time or two! I had not heard of inverted sugar before, but it seems a simple enough step. We'll have to give that a shot with this year's vintages. Thanks for the suggestion!
One of the best wine making videos on TH-cam, thank you for such a great video it help me immensely.
Glad you found this one useful. We've moved our wine making videos over to our other channel and are actually in the process of finishing our fall vintages over the next few weeks. We're following our last batch of Fig Wine and will be de-gas/back sweetening this weekend and bottling next weekend....hopefully!
I’ve always wanted to make a berry wine, thank you for the inspiration!
Hey Jared, it's definitely worth giving a try. We just re-racked this one about a week ago and it's looking really good. We'll see how it tastes in a couple months!
I like the idea of using two yeasts to add complexity and have been doing it for years. You should make two batches as wine yeasts also compete with each other and the stronger one will survive. The yeast need to turn sugar into alcohol and not compete with each other to survive. I gram of yeast per gallon unless your sugar content is over 25 Brix, then go with 1.25 grams per gallon. I do the same for all of my grape wines as well. Cheers!
Thank you for all the notes and great suggestion. We are experimenting this year with a few different yeasts including a test with the Cuvee and Blanc separately to see how they effect the final product.
You are a very good teacher!
Glad you found this one useful Jeffrey. We try to get as much detail in as we can!
Yeah I and my wife will be headed to AZ from CA fairly soon and appreciate a great wine recipe (unless you sell any of your goodies).😉
Hey Don! So when you say headed here is that permanently? Lori and I met in San Diego back in '95 and she convinced me to move from CA to AZ back in 1998. She's an AZ native, so just back home for her, but it was a big change for me at the time. These days, I wouldn't have it any other way!
@Edge of Nowhere Farm Yes, we are looking to pick up some acreage around St. John's area. My wife and I tied the knot back in 1983(😳) her just outta high school and me just starting my 3rd year in the navy.. My last duty station was Fallon Nevada, and we both loved the desert but have not had a chance to actually settle somewhere, so we decided to check out AZ. What we experienced definitely said, "Move to Arizona." We have been looking pretty hard and have found some pretty favorable pieces of land....now to make up our minds and pick one lol.
Hi, Great video. Can you tell me how many pounds of blackberries you used for that batch of wine? Thank you.
Great question. We used 8 pounds of blackberries in this wine. I will say that was probably a bit light, so we'll shoot for about 4-5 lbs of berries for each gallon on the next round.
Your videos on wine make are awesome. Thank you for sharing your knowledge. I just discovered them and just noticed 11 months ago you moved the winemaking videos to a sister channel Healthy Farm Living. Am I able to access that channel? 🤞I would love the continue us watching the series on blackberry wine as well as additional videos you have on winemaking.
Hey there Char. Glad you're enjoying the wine making content and yes we did move these over to our sister channel. We usually film the first stage of each of our batches of wine and then reference our How To videos on the subsequent steps which are always the same. I'll link that channel for you here;
th-cam.com/channels/Jbbba44KxuSY74M1LvmwAg.html
Using a cook's stick blender (boat motor) will make that job go much faster.
Good suggestion there Charles. That would definitely make quick work of this!
been wanting to make some cheap homemade blackberry wine for a while now, and this looks sounds really straightforward, I just need some equipment, kind regards U.K.
This is definitely one of those wines that most folks can make without having to buy the fruit. The equipment is another thing all together, but once you have it you're set. It's the whole buy once, cry once with that.
boil berries, mash 'em, strain 'em, add water/sugar for desired starting grav.
add yeast.
4 weeks: done. (technically done in 7-10 days, but not the worst to drink after 4 weeks.)
Sounds like a solid alternative to using crushed berries.
NEVER boil your berries....you'll "set" any pectin contained in them, and render your pectic enzyme useless against it.
excellent video--looks yummy! psa, though: best not to mash with metal in plastic bucket...it can scratch and leave plastic in must...;)
Hey Gina! Great point on the metal with the plastic. Had never considered that before. Thank you!
Champaign wine with blackbarrys
I posted on your other comment.
This guy is great
Glad you enjoyed this one Bob.
I’m sorry to keep bugging you but you guys are the only ones that give me the best feedback, since I racked my blackberry wine into my other car boy it hasn’t been bubbling. Do I just let this sit for six months?
Great question and that's really up to you. Once you've racked off all of the sediment and it stops fermenting, technically you can pull the wine directly from the secondary when you're ready to drink it. We prefer to bottle our wines and once you start pulling wine from the secondary you'll need to refrigerate it to keep it from becoming oxidized. We generally give wine about 2 months in the secondary once fermentation stops and then degas, back sweeten and bottle it. We have gone longer than 2 months also. This is one of the reasons wine making is really an art. So many things go into this and there isn't one set way to do it!
@@EdgeofNowhereFarm Thank you!!! Your bloopers are funny by the way! :)
@@Sandy-wh3ev You are welcome. Glad you enjoy the bloopers!
Blackberry wine is my favorite! Thanks for the info. Do you sell any of your wine ?
Hey June! It's definitely a good one. No, we don't sell the wine. Too many hoops to jump through for licensing.
How many days do you keep wine in primary container during the 1st fermentation? Does the wine have a little bit of vinegar taste during first fermentation? When do you back sweeten and do you just add the sugar and blend in?
Hey David, let me do my best on these. The primary fermenter is used during the first 4-5 days and then we strain the fruit off and rack into the secondary. We don't normally taste the wine at the first racking as it still contains a ton of yeast, so I really wouldn't know if there's a vinegar taste to it. However, we typically re-rack around week 2-3 and at that point I would describe it as a strong alcohol/yeast flavor. We back sweeten about 1 week prior to bottling and do so with a simple syrup (2-1 ratio of sugar to water). The time in the secondary can vary widely as the wine is finished at that point and can technically be consumed directly from that secondary fermentation vessel. That being said, we typically bottle after at least 2 months in the secondary once all signs of fermentation have stopped. We have a series on wine making from start to finish that I'll link for you here and we cover a lot of this in that one;
th-cam.com/play/PLnT_wyDSIC9jkm3XeC8cwgkIQZuXHOsmb.html
Thank You.
On our reading of the hydrometer as we are transferring our blackberry wine to the carboy, we're getting between .99 and 1.00 reading...0% alcohol. When we first mixed it, the reading was 1.111. How is it so low now, and what can we do to get the alcohol content back up?
Hey David. If I'm reading this right your hydrometer reading was 1.111 at the beginning of fermentation which gives you a potential alcohol of approximately 15%. If your reading after primary fermentation reads .99 then your wine is about 15% alcohol right now. That's what happens when the yeast consumes the sugar. The specific gravity drops because the sugar was turned into alcohol during fermentation.
Love the info even though we aren't drinkers. Once we buy a Triple Crown Blackberry this fall thanks to your plugging this variety, maybe can make some jam. Where did you originally purchase your Blackberry bush and thank you for sharing.
I'm pretty sure we bought the Triple Crown from Greg Peterson, so it's a Dave Wilson plant. And yes, they will make amazing jam!
Edge of Nowhere Farm thanks and I get emails all of the time from Greg Peterson via the Urban Farm Group. I’ll have to place an order for just one since it’s so invasive and I can’t wait to make some jam.
@@danielfisch655 that's a good way of looking at it. Invasive, in a very good way!
Hi! Where did you get your nozzle to your hose? I watched how you water the gardens and that’s a cool attachment to have!
I am in need of some help, as you know I made my first batch of blackberry wine, it’s been in a carboy for a few weeks now. I noticed it started to make a white film in and around the curve inside the carboy, as I only filled about 4 gallons full. I put the airlock on, and am wondering if the white film is from bacteria or a chemical reaction of some sort? 😬
I bought my 2 carboys from someone so they were used... I didn’t have any one step, so I thought I’d sanitize it with a little bleach water... I only used 1/2 cup of bleach in a 5 gallon carboy and rinsed it, rinsed and dried, then rinsed it again, so I thought that would be fine. Now unless air was getting in with my air lock.... I don’t know. It seemed to be working fine.
Do you have any suggestions on what that white film might be?
I did re-rack it, and got a taste, it seemed zingy... and quite good! Lol
Hey Sandy. That nozzle is actually from Harbor Freight. It's their super deluxe nose nozzle that you can usually find for around $7-8. We don't go there often, but we usually pick one up every time we're there and they last a long time. Now to your wine. It's hard to say for sure, but you may have too much space in your carboy for the wine at this point. We have several different size vessels ranging from 0.5 gallons up to 6, so we can keep them with very little air space. There are so many variables that go into a batch of wine, so I don't know that I can pinpoint anything further. When you say it has zing to it, do you mean it has a tangy taste? Depending on the alcohol content it should taste mainly like alcohol at this point.
There used to be a well known vineyard and winery here in the Leelanau County in Michigan called Boskydel Vineyard and he was one of the original founders of wine country here in this region, he grew grapes from Italy and made wine here in Michigan with no preservatives and his wine he’d keep upside down with his corks, his wine was zippy... that’s what mine reminds me off. Anyhow, I did re-rack it, and it’s been 10 days fermenting... I did get some feedback from a beginners wine group on fb that some say the white film could be from the sugar, which I did put 9 pounds in, but it looked dissolved to me, or crystals... whatever that is, but bacteria would show on the top, which mine didn’t.
Ugh, frustrating, but a good learning experience!
Thank you for giving me the info on that nozzle! We look forward to starting our garden next year. I also look forward in catching up on all your other videos. Very beautiful farm in the open land, very lovely you two! ❤️
Thank you for your response! All helpful tips welcome!:)
Sandy
How long does the wine stay in the carboy before you bottle it and how long before you can drink it
We usually keep it in the secondary for a minimum of 2 months (sometimes it stays in there much longer after racking off the lees). Once it's bottled we try to give it at least a year, but the general rule of thumb is 6 months for white wines and 1 year for red.
Just a question. Why did you not just use a stick blender to make the mash? Other than that, awesome job on the wine.
Great question/suggestion. We've tried that a couple of times and we wound up having to rack an extra time or two to remove all of the sediment left over with all of the small pieces of fruit. It works fine, but we're a bit lazy once that wine has been re-racked in the secondary.
@@EdgeofNowhereFarm Thabk you for the response. That makes sense. Keep doing great stuff. :-)
Thanks for the video super helpful. Is there a list of the ingredients you added?
Hey Alex, glad you found this useful. I'll list the ingredients here for you;
8lbs frozen blackberries
3 gallons water
1.5tsp pectic enzyme
1.5tsp Acid Blend
4.5tsp yeast nutrient
4 campden tablets
9.5lbs sugar (you can adjust based on the amount of alcohol you're wanting)
Hi I just want to make wine a small quantity so can you tell me how much quantity of sugar and water to add in 1 kg of blackberry
Hmm, I'm not sure I can answer that question as we don't look at exact quantities of sugar into a batch of wine. We add sugar until we hit the specific gravity reading we're wanting. This way we have the alcohol content we're looking for in any given year and that can vary.
13:46 - don't ever, introduce oxygen during fermentation. big big nono. you'll end up with vinegar.
I've heard of folks having this happen, but after 18 batches of wine we have yet to have an issue with this. Maybe it's the extremely dry environment we have here in the desert. How do you ensure the cap doesn't mold without turning it in during primary?
How important is stirring daily?
Generally it's suggested to punch down the cap (not necessarily stirring) at least once a day to ensure you're not getting any fungal or bacterial growth on it. We only keep the must in the primary for about 4 days, so chances are high there would not be any issues, but we prefer to be safe rather than sorry.
you used 2 full envelopes of yeast = enough for 10 gallons of wine. what if i use 2 pkgs of premier rouge in a 5 gallon mix - can too much yeast mess you up
Very good question there Bill and no you won't have an issue with too much yeast. The amount of yeast in those packets is a tiny fraction of what your primary fermentation will create as that yeast replicates hundreds of times over in a week or two. That being said, are you using 2 packets due to the size of the batch? We use 2 different types of yeast, hence the 2 packets. You may only need 1 pack.
Not sure that adding 2 different yeast would work, as the dominant yeast would take over as if you add simply added that one yeast, therefore wasting the other yeast type.
Hey there James. Back when we started making wine in 2018 I had a mentor who had been in the wine making business for decades. He suggested this mix whenever we wanted a fully attenuated batch to ensure we didn't have any stuck fermentation. Apparently these each work slightly different and we figure it's a cheap insurance policy to make sure we don't have any issues.
I made my batch today... I only used 2 camden tablets from my 5 gallons... I know you used 4 but should I too? I thought that 4 might be to much but I don’t know if it is or not?
Hey Sandy. The general rule is 1 campden tablet for every gallon of must. For us, we would have used 5 tablets to ensure all of the natural yeast and any bacteria would be killed off. It's completely up to you, but it's not too late to add additional tablets. BUT, you would want to give it at least another 12 hours to off gas before pitching your yeast.
@@EdgeofNowhereFarm thank you! I found your video to be very helpful in helping me make my first batch! I’ll add 2 more tabs....
I think I got confused because I saw someone’s recipe and I thought if I divided it, it would make my 5 gallons.
I am making 5 gallons, and I added 1 1/2 teaspoon each of acid blend, peptic enzyme, with yeast nutrient. Should I add another to add to 3 teaspoons as what you used? I don’t want to make vinegar 🤣 thank you for all your help!
@@EdgeofNowhereFarm I did. I realized that’s what you did and I had instructions on the back of one of my bottles. So I did 3 teaspoons Aeschylus for my ingredients to equal for my 5 gallons, so I’ll let that sit for 12 more hours then add my yeast! WooHoo!:)
@@Sandy-wh3ev If you're asking about the yeast nutrient you would be fine to add some additional to the mix. A little extra is not going to hurt with that one. The acid blend is something you want to be very careful with. It's very easy to add to much of that stuff!
@@EdgeofNowhereFarm it’s done now!🤣 I’ll add my yeast tomorrow.... thank you!:)
What's your take on using dehydrated fruit in secondary to enhance flavor.
Hey Ron. We have used dried fruit in the primary on one occasion. It was dried cranberry mixed with an apple wine and it turned out fantastic. We have not attempted it in the secondary, mainly because of the added sugar that would be involved which would usually kick start fermentation again unless it was already full attenuated. Assuming it's still in that first racking where typically you still have some fermentation occurring I wouldn't see how it would be much of an issue assuming you re-rack fairly often.
Great Video. How much Blackberries did you use to make this batch?
Hey Ted. We used 8 lbs of blackberries for this wine. It tasted good when we bottled it, but I think that's about the minimum I would go with that amount of water. For our next batch, I'm going to shoot for about 4lbs of fruit for each gallon of water.
@@EdgeofNowhereFarm ok thanks. I went with 10lbs for 3gal. We’ll see how it turns out.
@@TGL_24 how does it taste?
How do you make a Champaign wine with blackberry.
I'm not sure on this one. True champaign is made with a few different types of white wine. I imagine you can bottle it while it's still fermenting and get a fizzy wine though.
Good video
Glad you found this one useful Keith and thanks for the comment!
Did you post a link to making it with fresh berries? I wanted to see the whole process. Do you do business other than Amazon?
@@keithcuret2279 we have not done a wine with fresh blackberries. Generally we use only frozen (or flash frozen) fruit at this point (other than grape wines). We seem to get a much better yield from the fruit with it frozen first. We do have a customer email list that we keep that we sell produce to. We're still limited on what we have to offer while we get the farm up and running, but it's our primary sales channel for now. If you'd like to join that you can visit our website that is currently under construction where you'll still find a link to join the email list.
what was the final S.G. of the wine
We typically get them to full attenuation with the yeast varieties we use and this one was the same. Final SG was 0.990 before back sweetening.
hi. You said you added sugar on the second round, but didn't say how much? Was it a cup or two?
Great question and we should have clarified. I wasn't sure if you were referring to back sweetening or the 2nd round of sugar that we added. The total amount of sugar we put in the primary was 9.5 pounds to reach that specific gravity reading we were looking for. Let me know if that helps!
@@EdgeofNowhereFarm Thank you. This helps. You added two more pounds of sugar to the 7.5 lbs you originally used.
@@invictuslibertas6322 Sorry for the confusion. I was answering while Lori was going back to see what I was saying. Glad we figured this one out. Good luck with this ferment!
I'm going to be making my first batch of wine,and I'd really like to know what I'll actually need to get (buy) when my black berries are ripe and ready to party! I'm really nervous because it's my first and I don't want to waste any of my beautiful BB,.. I know there's no for sure cure but any hints or whatever would help I'd Greatly appreciate it!! Thanks
Hey Richard. I'm assuming you don't have any of the equipment and we were in the same boat with our first batch several years ago. With that we started with a kit we purchased from Amazon that was designed to make a gallon of finished wine. That kit has all the bits and pieces to make more than a gallon, so if you're thinking you'll need a bigger vessel, the only thing you'll need beyond it will be just that, larger vessels. I'll link the kit we started with that should have what you need shy of bottles, corks and a corker;
amzn.to/3NivJcd
We also have a wine making section in our Amazon shop, so I'll link that for you here as well;
www.amazon.com/shop/edgeofnowherefarm
Good luck and shoot questions over as they come up!!
thank you for that ..i' what comes next
Great question! We're moving our wine making videos over to our sister channel Healthy Farm Living and just wrapped up bottling this wine along with our pomegranate and Flame Grape wine. We'll have those up in a few weeks. Then we start 2 more grape wines and possibly a small batch plum wine if we can swing it.
Hi You said you were going to link the rest of this process. I can not find the racking video. Do you have a link to it? I am starting mine this weekend. Thanks
Hey Jim. We have a 4 part series that covers each step, so I'll link it for you here. Hopefully this will help!
th-cam.com/play/PLnT_wyDSIC9jkm3XeC8cwgkIQZuXHOsmb.html
How many cups of berries did you use?
I'm not sure how many cups, but it was about 8 pounds of berries. I will say, we have since doubled the amount of fruit to make a much darker wine.
Has the thought ever crossed your mind that instead of adding toxic chemicals ie. Campden Tablets (metabisulfites are toxic), simply heating the mash to 180 degrees F will do the same thing. Better living through chemistry... eh?
We prefer this method to ensure we have a solid product in the end. To each his own though. If you come up with a solid wine by using only natural methods you'll have to post it here for everyone to learn from you. I'd like to see it myself.
How many pounds of fruit is in what he added to that first bucket?
Sorry about that James, I should have clarified that. There was a total of 8lbs of blackberries in this recipe.
@@EdgeofNowhereFarm That's great, Ty for getting back to me, I just started 10lbs fruit, 6lb blackberry, 2lb strawberry, 2lb raspberry, it's just great so far. But, do you think I should add yeast nutrient and more pectins after I rack the batch initially #1 rack/1.130ABV?
@@grooverjamesr great question and it really depends. We usually find the yeast has consumed a lot of the sugar by the time we are putting it into the secondary, so we don't add any nutrient beyond the initial pitch. My understanding is pectin helps with 2 things, clearing the final wine and juice extraction from the fruit. You wouldn't get the second benefit at your first racking as you're removing the fruit and it would be impossible to tell whether or not you're going to see clearing at this point because you still have fermentation going on. I suppose it wouldn't hurt, but I'm just not sure you would benefit from it. Either way, that mix of fruit sounds FANTASTIC and nice and strong which we're fans of! Just to clarify, are you saying your specific gravity at the first racking is at 1.130? If so, what did you start with?
I use 3 to 3.5 lbs per gallon as a rule and everything has turned out well. I'm in the process of making a raspberry mead and a blackberry/blueberry mead.
do you have a written recipe for this wine?
We made a new batch this year and took notes on what we used, which is close to a recipe. If you want to email us we can forward that to you. Our email is on the About tab here on YT;
www.youtube.com/@EdgeofNowhereFarm/about
What weight of Blackberries?
We used 8lbs in this batch and probably could have used a bit more.
Can I just use a blender?
That is a great question and fun fact, our first batch of wine used blended grapes. The biggest challenge with blending the fruit is dealing with the small pieces of skin, seeds, etc that invariably end up in the secondary fermentation. Once the primary fermenting is done you really want to get all of the remaining material out of the wine and have only the liquid. It's one of the reasons you need to re-rack the wine in a few weeks to remove the lees. While you will have sediment (lees) you won't have the seeds, skins, etc that can give an off taste to the wine. In the end, it's definitely an option, but we prefer not to have that material in there beyond the primary fermentation.
How much fruit are you using?
For this recipe we used just over 8 pounds of berries, but that was VERY light. Since this one we've increased that to about 12 pounds of fruit for every gallon of wine. That nets a much better, darker red wine.
People in the 1800s didnt have amazon and packets and bottles of yeasts and enzymes. How did they make wine?
Great question Christopher. There are natural yeasts in the air that allow for fruit to ferment. That yeast is specific to the area you live in and varies from place to place. You'll notice there are certain parts of the world that are historically known for wonderful grape wines (France and Italy come to mind) and they have natural yeasts that work very well when making wine from grapes. The type of fruit is also important and grapes have virtually no pectin. As such, they don't require pectic enzymes to clear the wine. You can also skip those enzymes and the only difference is the liquid will not be clear when finished.
Save a little liquid and/or yeast from a successful batch and add it to a new batches to "start" them.
Interesting eventhough I'm not a wine drinker. I was wandering why you killed off the wild yeast only to add more yeast? Also I was cringing throughout this video when you were stiring it next to you light colored sofa 😬
Hey Michaela, you always have great questions! So the wild yeast is great, but it's a crap shoot as far as what it will do with the fruit. Wine yeasts are known varieties with established tolerances. The key there would be the alcohol tolerance. We prefer stronger wines, so we don't have to drink a lot of liquid at dinner or before bed when we drink them. Using a known yeast variety allows us to raise the alcohol content to accomplish this. Oh and yes, I was being extra careful with this one around the sofa!
I never understand homebrewers adding water to make the wine they don't do this in grape wine production just use more fruit now it might cost 4 times as much but i imagine the wine will be 4 times more flavourful no ?
Great point and yes, it definitely has an impact on both the body and flavor of the wine. The challenge with our wine making when it comes to fruit wines is we simply don't have the quantity of fruit we would need in order to do a blackberry wine with nothing but blackberry juice. The same would be the case for something like fig wine (even more so as there's almost no liquid in figs). In those cases, this is a good option that still yields a good tasting wine that has similar characteristics of traditional wines.
@@EdgeofNowhereFarm i'm just dying to see someone do it but i may have to try it myself, from what i'm reading on the internet i should need about 11 pounds of blackberries for a gallon of juice does this sound right to you ?
@@bobmarley2140 that's hard to say with blackberries. They have a solid amount of juice, but there is also a decent amount of seeds and other material in the fruit after pressing it. I imagine boiling it and then straining will be the best way to extract as much juice as possible. If nothing else, you can always top off whatever shortage you have with white grape juice. It shouldn't alter the flavor enough to make a difference in the taste and body of the finished wine. If anything, it may help with fermentation.