Has anybody here tried fermenting grapes?
Not grape mash, whole grapes. This came up in a conversation the other day and im curious how well it might work out. I'd assume that you'd have to puncture the grape skin to get it to work, but I'm not sure if you would want to use outside yeast and/or sugar.
All ideas discussion and experience very welcome, I think I'd like to try this unless its just a stupid idea for some reason I'm not seeing