I used a liter of Shiraz kit from Grand Cru to make a starter batch for my fresh Shiraz grapes, which worked just fine. My intention was later to go back and ferment the rest of this juice into a red ruby port wine.
These are a bit of hectic times when dealing with fresh grapes, so I just let the leftover juice sit in the original bag. Well, you guessed it. This morning I was a few seconds away from the grand explosion.
The question is now, should I just continue and let it ferment by its own accord? Or are there better solutions to this problem.
SG Brix