Thanks for your videos, great job on explaining wine making concepts. My wife and I belong to a couple wine making groups, As far as your question on what we call seconds, yes we have made seconds for years taking the skins and adding water to hydrate skins, sugar to bring up the brix, TA to balance the PH for the water you added. In some cases where the seconds have come out really good, people that usually like lighter wines like the seconds better than the first. You do as you explained have to play with the ratios. I started off with if I have 5 gallons of skins I would add 5 gallons of water, add sugar to bring up brix to about 22-23, then balance PH by adding Acid (TA) until PH was around 3.2 - 3.4.....BUT BETTER not as much water.........we have later found instead of 1:1 water to skins maybe 3-4 gallons of water to 5 gallons of skins. There was also one time where I also threw in the gross lees and it made a very good wine as well....Other folks in both wine clubs do this all the time, it is basically next to free wine..... I also agree with your video, taking the skins and putting them in a cheap wine kit (Merlot) juice. From the wine kit use the juice and pitch the rest (yeast, finning stuff, maybe use the oak) , as you said there is enough yeast in the skins. Then do your normal wine making as far as nutrient adds at caps and 1/3 brix depletion.....
What you are describing is "piquette". Peasant farmers used to make a second run wine with water acid and skins. I have made some this year. It is on the light side. Don't raise your brix too high, it is better at about 8-9% abv. Some wineries close to where I live are doing pet-nat style wines with piquette.
So I'm trying piquette this year for the first time. Seems like a COVID kind of experiment. Using a 2:1 ratio. 6 gallons of finished wine to 3 gallons of H2O added into the pomace for the piquette. Each gallon of H20 + 2.5 lbs of sugar, 1/4 tsp. tannin, 1 tsp acid blend, generous yeast nutrients. Trageting 6 gl. finished piquette, using 1/2 Cab Sav and 1/2 Petite Verdot skins. Kept the Petitve Verdot frozen until the Cab Sav finished fermenting. I think it would have been better with a grenache-type skin, but that's what I had. Will be using this to learn how to use a keg. I also have been reading that it's a good way to make a low-alcohol, slightly fizzy wine in bottles with crown caps, which I can see as being a nice way to go.
I made about 9 gallons of Cab this year and took some of the pressed skins to make a mead. I used concentrated cherry and grape juices, mixed in honey and water to a little over 3 gallons of liquid and then dumped in a large amount of the Cabernet skins and fermented it that way, punching down 3 times a day. I did not use a wine press on the skins this time, but did manage to press them a bit and it turned out great. Skin contact time was about 11 days. Because I used grape, cherry, and grape skins I threw in some malolactic bacteria to see if it would go through that and soften up the acidity. Great way to re-use skins.
First, THANKS for your interesting and informative videos and the time you spend to spare your knowledge with the community ! Im dealing with 1500 to 2000 lb of grape each year so Im getting a lots of skins each year so what I'm doing is to make some grappa , some compost for the vines as well, but the thing I do differently is to keep some frozen for the next year and if my product is not reach in color and tannin (mostly when I have to harvest earlier then usual) I use the frozen skin from last year to the must to bring the tempture down and add a little bit of color and tannin during cold soak. I don't recommend this to everyone, but under control I got a goos result. Ive never done "piquette" before but your video just made me to try this year. Thank you
I've heard about this before and have been curious to try it. So I froze my California Malbec skins from the fall harvest and will be adding them to South American Malbec juice buckets in the Spring. We'll see!
Thank you for making this video, I always appreciate your videos and I find them very informative. I love the fact that you are always experimenting, I often experiment and have learned a lot as a result. You asked if anyone has ever made a "2nd run" from sugar water, I have done both sugar water and bucket juice. The bucket juice 2nd run definitely has more body and complexity, but the 2nd run from sugar water is very drinkable and the color is much darker than a rose. The rule of thumb is to make half the volume of your first run (e.g.1/2 the amount of wine you just pressed). If I know I am going to be doing a second run/false wine, I do a very light press and also leave a couple of gallons behind for the 2nd fermentation. I never go the full 50%, usually, I will go 1/3rd the yield, which IMHO is the reason for the darker color and better taste. Basic recipe: Add 2.5 lb of sugar (you may want to boil the sugar in the water you added and cool down to room temperature before adding to skins), 3 tsp. acid blend, 1 tsp. yeast nutrient, and 1/8 tsp. wine tannin per gallon of water you added. As you stated in your video, you don't need to add yeast, because the skins have lots of yeast leftover from the first fermentation.
Yes I herd in Napoli they add warm water and sugar to the skins and they call that seconda. Which mean second, in Italian. I imagine that's what they pass out to friends and family and drink the good stuff to themselves LOL..... However I've always wanted to try it, maybe one day I will. Awesome video Thanks!!
I have done this many times. For every gallon of juice I get I add about half a gallon of water at about 21 brix back to the skins and make another batch. It is really good. Some people turn it into moonshine, but I love it as a wine.
Another very interesting and informative video. Thanks. I am making my first batch of wine using fresh grapes and I added water and sugar and tartaric acid to the (hand pressed) skins. I was able to obtain about 3 gallons of this "second run" wine from the skins from about 72 lbs of grapes and the color and the flavor (albeit still very green) was really very drinkable. No expert - my wine making experience has hitherto focused on country wines and mead (winning competitions both state and national) so my perception of "very drinkable" may not be a connoisseur's perception. But certainly, since at least the middle ages second runs of ale and I believe, wine, made for the household and not guests or the market - were produced. But even if this wine is simply "adequate" , it is for all intents and purposes "free" and up-cycling what would otherwise be viewed as "waste by-product" is something we need to focus more on. I "up-cycle" the whey I obtain from my home cheese making and that whey when fermented with added sugar and lactase enzymes to break down the lactose sugars to an SG of 1.090 or a Brix of 21 or 22 can make a surprisingly delicious wine which when drunk semi sweet is more than a novelty wine.
Just recently found your video and I’m enjoying them, thank you. I too have been reusing skins lately, back to back actually. Strained from one batch and put right into another batch of juice to start fermentation. The second time around I just didn’t leave in as long in fears that the skins “shelf life” would run out and the process would work against me. So far I’ve had good luck with it.
I’ve made a “second run” from my pressed skins... it’s what you expected. It’s the extra time and equipment that adds up. We always buy extra grapes to have plenty to top up, some of this never makes into a barrel and you can add oak and tannins to boost it up...
Great video. I've been taking my leftovers and making fruit leathers (roll-ups) with them. The easiest way is to just add water and puree until everything is smooth, pour into a dehydrator tray and dry out. With all the seeds and skins in there, it isn't the best, but still ok. The best result is when I removed the seeds (by hand) and also didn't use 100% of the skins - then the leathers had a much nicer taste. I want to find a way to more easily remove seeds, but haven't found it yet. Also want to save and dry the seeds and see if I can extract the seed oil at some point. I'm using muscadine grapes, so they have a lot more inside jelly-like pulp than most wine grapes, so not sure how this would work with normal wine grapes.
Making a “second wine” is an old tradition. The resulting wine is pleasant to drink but a “lighter” wine. Watch your pH as noted, and make sure your pomace cake has no bad odors. Usually there is enough alcohol in the pomace to preserve it but you may want to refrigerate or freeze it if you don’t use it right away. You will get a better second wine if you do not press the first wine too dry. You can also make a second wine with grape juice from the store and pomace. Just make sure that the juice does not have any preservatives other than citric acid. You can also make Grappa without distilling by macerating the pomace in vodka and straining the solids out before bottling. But distilling the pomace by steaming it and condensing the vapors is the authentic method. Illegal under US Federal and 49 state laws unless you have a license!
in piedmont the grapes and water wine it is called picheta or vinëtta, that's the wine country people drank (and was replacing water entirely 🤣) while the first class wine was sold
Hi Rick - I saved my Cabernet Sauvignon skins from this year's pressing and added them to 2 kits (Cabernet Sauvignon & Merlot) I combined into one fermentation vessel. I added 10 gallons of water to the combined kits resulting in a hydrometer reading of 1.108. I will let you know how it turns out.
Hi Rick - following up on this note. This turned out amazing. I aged this in a used bourbon barrel and just bottled. Happy to ship you a bottle if you like.
I'm not proud to admit this, but yes, I made a false wine in college (St. Vincent...your neck of the woods). It turned out alright. Did I mention I was in college when I made it? I got my grapes from the Strip District. Those were the days!
So I started a referment on some skin I got from a friend after the grapes were pressed. I put them in water and sugar. There dry and this is nothing I would recommend to use as a wine. I recommend, if you are able, do a distillate run. I believe the distillate would be nice. great nose, very fruity. flavor isn't much like wine, more like a wash. I will keep you posted on the results.
I got 120 lbs of red cabernet sauvignon grape skins than had already been pressed. 99% or the juice is gone. I mixed 24 lbs of skins with 24 lbs of water in each 5 gallon fermenter bucket with enough sugar to get 1.100 SG. I had 7 buckets of these. When ferment was 1.010 SG I syphoned liquid to secondary fermenter jugs. I have 17 gallons of wine fermenting. Wow wine is only 1 week old and best flavor wine I ever tasted.
Great videos, first time making wine. Thanks for all the does and don'ts, lots of good information. Q: do you add water to your fresh juices, add sugar to tamp up the fermentation? Ps:I am working with wild muscadine grapes. Southeast Texas. Thank you
I have not. I have a friend who works at Wiggle Whiskey in Pittsburgh and is pretty skilled. In the US you cannot legally distill at home though, and I can see why. I had an isopropyl alcohol recycler spring a leak at work once which opened my eyes to the explosion risk of a still. The who room was filled with alcohol vapor an a spark would have been a real problem. You would probably need to work with a winery to get skins also since you would need a whole lot more than home Winemaking scale. I would think I might get about a half cup of grappa from the pressed skins of 200lbs of grapes.
Thanks for the info! I did not realize that it was legal in Mass. Watch for vapor leaks on the still. I have seen a solvent recycler (still) spring a leak and fill a whole building with isopropyl alcohol vapor very quickly. It was pretty sketchy.
Another option for using left over pomace is making your one vinegar. Just add water and sugar to the pomace and ferment again to acetic acid, tis time. Let me know if interested in recipe, which can be far from strict and with a lot of variations. :-)
I've just started a vinegar experiment with leftover skins and seeds I saved from making juice and jelly. I couldn't find a recipe anywhere, so followed guidelines for making apple cider vinegar. How do you make your vinegar?
Great video! You have given me some ideas for this winter. One question: I will be using frozen grapes rather than fresh. Do you think there will be problems using those skins in my kit wine?
Thank you! Netting worked great. Had a few yellow jackets around the week of harvest which may have been initiated by a few bird pecks but for the most part the clusters were untouched.
@@TheHomeWinemakingChannel Yes same... that Plantara netting and associated clamps really cuts back on bird (and yellow jacket) 🐝 loss. Glad it worked out bro!
Thanks for the video. Do grapes need sunlight and water in winter when their dormant or not? Thank you. It would be great if you could answer my question.
The vines don't need sunlight in the winter. In areas with very cold winters, sensitive vines will sometimes be pinned down and buried with dirt, straw, or snow to protect from extreme colds. Grapes are very tolerant to dry conditions also. Too much water in the winter can sometimes cause splitting at the trunks. You should not water the vines in the winter. If you are thinking about growing a vine in a bucket or something I wouldn't recommend it though.
A friend gave me a bottle of Romanian rocci.
Distilled from leftover grape skins.
Wonderful stuff !
Thanks for your videos, great job on explaining wine making concepts. My wife and I belong to a couple wine making groups, As far as your question on what we call seconds, yes we have made seconds for years taking the skins and adding water to hydrate skins, sugar to bring up the brix, TA to balance the PH for the water you added. In some cases where the seconds have come out really good, people that usually like lighter wines like the seconds better than the first. You do as you explained have to play with the ratios. I started off with if I have 5 gallons of skins I would add 5 gallons of water, add sugar to bring up brix to about 22-23, then balance PH by adding Acid (TA) until PH was around 3.2 - 3.4.....BUT BETTER not as much water.........we have later found instead of 1:1 water to skins maybe 3-4 gallons of water to 5 gallons of skins. There was also one time where I also threw in the gross lees and it made a very good wine as well....Other folks in both wine clubs do this all the time, it is basically next to free wine.....
I also agree with your video, taking the skins and putting them in a cheap wine kit (Merlot) juice. From the wine kit use the juice and pitch the rest (yeast, finning stuff, maybe use the oak) , as you said there is enough yeast in the skins. Then do your normal wine making as far as nutrient adds at caps and 1/3 brix depletion.....
What you are describing is "piquette". Peasant farmers used to make a second run wine with water acid and skins. I have made some this year. It is on the light side. Don't raise your brix too high, it is better at about 8-9% abv. Some wineries close to where I live are doing pet-nat style wines with piquette.
So I'm trying piquette this year for the first time. Seems like a COVID kind of experiment.
Using a 2:1 ratio. 6 gallons of finished wine to 3 gallons of H2O added into the pomace for the piquette. Each gallon of H20 + 2.5 lbs of sugar, 1/4 tsp. tannin, 1 tsp acid blend, generous yeast nutrients. Trageting 6 gl. finished piquette, using 1/2 Cab Sav and 1/2 Petite Verdot skins. Kept the Petitve Verdot frozen until the Cab Sav finished fermenting. I think it would have been better with a grenache-type skin, but that's what I had. Will be using this to learn how to use a keg. I also have been reading that it's a good way to make a low-alcohol, slightly fizzy wine in bottles with crown caps, which I can see as being a nice way to go.
@@montereymamacita I don't recommend acid blend. Use straight Tartaric .
And jelly makers ;) Glad you made this. I just don’t wanna waste all this especially since I grew em
I made about 9 gallons of Cab this year and took some of the pressed skins to make a mead. I used concentrated cherry and grape juices, mixed in honey and water to a little over 3 gallons of liquid and then dumped in a large amount of the Cabernet skins and fermented it that way, punching down 3 times a day. I did not use a wine press on the skins this time, but did manage to press them a bit and it turned out great. Skin contact time was about 11 days. Because I used grape, cherry, and grape skins I threw in some malolactic bacteria to see if it would go through that and soften up the acidity. Great way to re-use skins.
I’ve used powdered spent skins in baking and it does add a complexity and depth I consider worthwhile.
First, THANKS for your interesting and informative videos and the time you spend to spare your knowledge with the community ! Im dealing with 1500 to 2000 lb of grape each year so Im getting a lots of skins each year so what I'm doing is to make some grappa , some compost for the vines as well, but the thing I do differently is to keep some frozen for the next year and if my product is not reach in color and tannin (mostly when I have to harvest earlier then usual) I use the frozen skin from last year to the must to bring the tempture down and add a little bit of color and tannin during cold soak. I don't recommend this to everyone, but under control I got a goos result. Ive never done "piquette" before but your video just made me to try this year. Thank you
I've heard about this before and have been curious to try it. So I froze my California Malbec skins from the fall harvest and will be adding them to South American Malbec juice buckets in the Spring. We'll see!
Great idea! I'd like to hear how that turns out. I'm sure it will be a big improvement.
Thank you for making this video, I always appreciate your videos and I find them very informative. I love the fact that you are always experimenting, I often experiment and have learned a lot as a result. You asked if anyone has ever made a "2nd run" from sugar water, I have done both sugar water and bucket juice. The bucket juice 2nd run definitely has more body and complexity, but the 2nd run from sugar water is very drinkable and the color is much darker than a rose. The rule of thumb is to make half the volume of your first run (e.g.1/2 the amount of wine you just pressed). If I know I am going to be doing a second run/false wine, I do a very light press and also leave a couple of gallons behind for the 2nd fermentation. I never go the full 50%, usually, I will go 1/3rd the yield, which IMHO is the reason for the darker color and better taste.
Basic recipe: Add 2.5 lb of sugar (you may want to boil the sugar in the water you added and cool down to room temperature before adding to skins), 3 tsp. acid blend, 1 tsp. yeast nutrient, and 1/8 tsp. wine tannin per gallon of water you added.
As you stated in your video, you don't need to add yeast, because the skins have lots of yeast leftover from the first fermentation.
❤
Thanks for the video. I'm working as a winemaker in Aus. I love your home winemaking video ;)
Yes I herd in Napoli they add warm water and sugar to the skins and they call that seconda. Which mean second, in Italian. I imagine that's what they pass out to friends and family and drink the good stuff to themselves LOL..... However I've always wanted to try it, maybe one day I will. Awesome video Thanks!!
I do this every year with my muscadines. Doubles my yield and pretty tasty
I have done this many times. For every gallon of juice I get I add about half a gallon of water at about 21 brix back to the skins and make another batch. It is really good. Some people turn it into moonshine, but I love it as a wine.
Another very interesting and informative video. Thanks. I am making my first batch of wine using fresh grapes and I added water and sugar and tartaric acid to the (hand pressed) skins. I was able to obtain about 3 gallons of this "second run" wine from the skins from about 72 lbs of grapes and the color and the flavor (albeit still very green) was really very drinkable. No expert - my wine making experience has hitherto focused on country wines and mead (winning competitions both state and national) so my perception of "very drinkable" may not be a connoisseur's perception. But certainly, since at least the middle ages second runs of ale and I believe, wine, made for the household and not guests or the market - were produced. But even if this wine is simply "adequate" , it is for all intents and purposes "free" and up-cycling what would otherwise be viewed as "waste by-product" is something we need to focus more on.
I "up-cycle" the whey I obtain from my home cheese making and that whey when fermented with added sugar and lactase enzymes to break down the lactose sugars to an SG of 1.090 or a Brix of 21 or 22 can make a surprisingly delicious wine which when drunk semi sweet is more than a novelty wine.
Just recently found your video and I’m enjoying them, thank you. I too have been reusing skins lately, back to back actually. Strained from one batch and put right into another batch of juice to start fermentation. The second time around I just didn’t leave in as long in fears that the skins “shelf life” would run out and the process would work against me. So far I’ve had good luck with it.
I’ve made a “second run” from my pressed skins... it’s what you expected. It’s the extra time and equipment that adds up. We always buy extra grapes to have plenty to top up, some of this never makes into a barrel and you can add oak and tannins to boost it up...
Great video. I've been taking my leftovers and making fruit leathers (roll-ups) with them. The easiest way is to just add water and puree until everything is smooth, pour into a dehydrator tray and dry out. With all the seeds and skins in there, it isn't the best, but still ok. The best result is when I removed the seeds (by hand) and also didn't use 100% of the skins - then the leathers had a much nicer taste. I want to find a way to more easily remove seeds, but haven't found it yet. Also want to save and dry the seeds and see if I can extract the seed oil at some point. I'm using muscadine grapes, so they have a lot more inside jelly-like pulp than most wine grapes, so not sure how this would work with normal wine grapes.
Make a Piquette. Basically like a wine seltzer. It’s turned out pretty nicely.
Making a “second wine” is an old tradition. The resulting wine is pleasant to drink but a “lighter” wine. Watch your pH as noted, and make sure your pomace cake has no bad odors. Usually there is enough alcohol in the pomace to preserve it but you may want to refrigerate or freeze it if you don’t use it right away. You will get a better second wine if you do not press the first wine too dry.
You can also make a second wine with grape juice from the store and pomace. Just make sure that the juice does not have any preservatives other than citric acid.
You can also make Grappa without distilling by macerating the pomace in vodka and straining the solids out before bottling. But distilling the pomace by steaming it and condensing the vapors is the authentic method. Illegal under US Federal and 49 state laws unless you have a license!
in piedmont the grapes and water wine it is called picheta or vinëtta, that's the wine country people drank (and was replacing water entirely 🤣) while the first class wine was sold
Hi Rick - I saved my Cabernet Sauvignon skins from this year's pressing and added them to 2 kits (Cabernet Sauvignon & Merlot) I combined into one fermentation vessel. I added 10 gallons of water to the combined kits resulting in a hydrometer reading of 1.108. I will let you know how it turns out.
Hi Rick - following up on this note. This turned out amazing. I aged this in a used bourbon barrel and just bottled. Happy to ship you a bottle if you like.
I'm not proud to admit this, but yes, I made a false wine in college (St. Vincent...your neck of the woods). It turned out alright. Did I mention I was in college when I made it? I got my grapes from the Strip District. Those were the days!
Make grappa from leftover pressed grape skins. Or second run wine
So I started a referment on some skin I got from a friend after the grapes were pressed. I put them in water and sugar. There dry and this is nothing I would recommend to use as a wine. I recommend, if you are able, do a distillate run. I believe the distillate would be nice. great nose, very fruity. flavor isn't much like wine, more like a wash. I will keep you posted on the results.
I wonder if it needed a good bit of acid. I would guess the mix is very low acid compared to wine.
@@TheHomeWinemakingChannel My product finished dry after about a week at about 78-80 degrees.
I got 120 lbs of red cabernet sauvignon grape skins than had already been pressed. 99% or the juice is gone. I mixed 24 lbs of skins with 24 lbs of water in each 5 gallon fermenter bucket with enough sugar to get 1.100 SG. I had 7 buckets of these. When ferment was 1.010 SG I syphoned liquid to secondary fermenter jugs. I have 17 gallons of wine fermenting. Wow wine is only 1 week old and best flavor wine I ever tasted.
Awesome video!
I think this was great. I wondered what to do with skins and now I know. Thank you
Can grape skin be added while fermenting? I mean what if I forgot to add at the beginning? Can I add skin like second day ?
The video is super silent. It'd be great to make it louder so it matches all of the other RUclips videos
For a sec there, I thought I was going deaf!!
Curious if there are any new developments with your experiment of using pressed skins to improve wine kits. Great videos!
Ll
Great videos, first time making wine. Thanks for all the does and don'ts, lots of good information.
Q: do you add water to your fresh juices, add sugar to tamp up the fermentation?
Ps:I am working with wild muscadine grapes.
Southeast Texas.
Thank you
Ramp
You make grapa/rakia/arak, with the leftovers.
Thanks for the video! Have you ever made grappa from the skins? If so, would you have a good resource for this?
I have not. I have a friend who works at Wiggle Whiskey in Pittsburgh and is pretty skilled. In the US you cannot legally distill at home though, and I can see why. I had an isopropyl alcohol recycler spring a leak at work once which opened my eyes to the explosion risk of a still. The who room was filled with alcohol vapor an a spark would have been a real problem. You would probably need to work with a winery to get skins also since you would need a whole lot more than home Winemaking scale. I would think I might get about a half cup of grappa from the pressed skins of 200lbs of grapes.
Another great video thanks I use the pomace for grappa
Forgot to say: making grappa is legal in Massachusetts for personal use; it is illegal federally.
Thanks for the info! I did not realize that it was legal in Mass. Watch for vapor leaks on the still. I have seen a solvent recycler (still) spring a leak and fill a whole building with isopropyl alcohol vapor very quickly. It was pretty sketchy.
@@TheHomeWinemakingChannel Thanks: We always still outside, just in case, and as soon as the new still arrives from Brew Haus, I'll post a video
Another option for using left over pomace is making your one vinegar. Just add water and sugar to the pomace and ferment again to acetic acid, tis time. Let me know if interested in recipe, which can be far from strict and with a lot of variations. :-)
I've just started a vinegar experiment with leftover skins and seeds I saved from making juice and jelly. I couldn't find a recipe anywhere, so followed guidelines for making apple cider vinegar. How do you make your vinegar?
Great video! You have given me some ideas for this winter. One question: I will be using frozen grapes rather than fresh. Do you think there will be problems using those skins in my kit wine?
Should not make a difference.
Another great video! Thanks for the continued info. How did the netting work with the birds this fall?
Thank you! Netting worked great. Had a few yellow jackets around the week of harvest which may have been initiated by a few bird pecks but for the most part the clusters were untouched.
@@TheHomeWinemakingChannel Yes same... that Plantara netting and associated clamps really cuts back on bird (and yellow jacket) 🐝 loss. Glad it worked out bro!
@@TheHomeWinemakingChannel I've been wondering if netting will prevent racoons stealing my grapes...?
Thanks for the video. Do grapes need sunlight and water in winter when their dormant or not? Thank you. It would be great if you could answer my question.
The vines don't need sunlight in the winter. In areas with very cold winters, sensitive vines will sometimes be pinned down and buried with dirt, straw, or snow to protect from extreme colds. Grapes are very tolerant to dry conditions also. Too much water in the winter can sometimes cause splitting at the trunks. You should not water the vines in the winter. If you are thinking about growing a vine in a bucket or something I wouldn't recommend it though.
Thank you so much
Also, what site should I buy vines off of?
You have really great information but you could give it to us in about 1/10 the time that you do
Sir, in wine making how much sugar is used for 1kg of grape
And also how much water should be added???
You should make rakija.
Thanks so much
Dude looks kind of boring but cant help it...............it looks like he knows what he is talking about.........Im subscribing for sure :-)
Put them out for the raccoons. Bears will dig fermenting apples out of the snow and get goofy from eating them.
you could add your skins to a beer
Love Armenian Grappa!
Am I first?
Yep!
@@TheHomeWinemakingChannel You're fast. I'm only 5 minutes into the video. lol
I make grappa.
Bake with it
Eat them, they are full of revrestrol