A few years back, when I bought my house, I planted a couple grape vines where I would be putting up my fence. One is a seedless concord. the other is a edellviess (spelling?) The concord (alas!) is in mostly shade.. it produced no friut to date. the edellviess, however, is full of fruit. this is suppost to be a white-grape, "very sweet, and good for making jellies, and desserts" Currently the fruit is still sour. it isn't quite ripe yet. but there is plenty of juice in each grape. They are seeded grapes as well.
Can anyone recomend a good yeast to go with these grapes? I know everyone tends to go comercial, but would there be any harm in useing the (abundant) wild yeast growing all over the grapes?
Also, I know they won't create a red wine due to the color, so, if I am going for a white, do I still need to pull the skins, etc right away? or is there much to be gained by leaving it to ferment on the skins for a while?
thanks for everone's help...
email: daveallyn at bwsys dot net please respond in this NG so others can share your wisdom as well!