Im considering placing an order for frozen must but Ive never used this product before having so far only used the kit concentrates. Are there differences in how "frozen must" would be used as compared to the "grape juice"??

Thanks for any info!  GDA

Hello Gary,

Thank you for the question and it is a good one... There are some major differences between concentrates, juices, and must.  I know that you did not ask specifically about concentrates, but I'm compelled to add them to the discussion.  Concentrates, as the name describes is essentially a cooking down of a product to a point where the volume is small and it can keep for an extended period of time.  Grape concentrate can often be found in kits and in some juices, which have been reconstituted.  Some of what makes concentrates "desirable" is that a small volume and subsequent weight can be shipped to a customer and the cost to produce is typically economical.  Of course, that says very little about outcomes from its use in winemaking.  After all, what could that grape have been before it ended up becoming part of concentrate? It is argued that concentrates cook off much of the desirable character of the grape, though the counter argument is that improved technology has addressed that.  Concentrates also tend to be sulfited very aggressively to promote long shelf life. 

Juices made from grape, not concentrate, are what I consider to be the entry point at which a winemaker serious about outcomes should consider stepping into the hobby.  White grapes are ideal is this form and reds, though not benefiting from skins, have gone through a process to capture color and some tannins.  For a person with no equipment and desiring to make red wine, it is a suitable trade-off.  The red in a red juice is typically achieved through either hot press color extraction or through the addition of a highly concentrated ruby red.  Varietals are as labeled, but the color sometimes needs help when it will not have the benefit of color extraction through maceration.

Must is the closest thing you can get to fresh grape without actually receiving fresh grape.  Freezing the must allows us to make it available throughout the year and to allow us to ship to remote destinations.  With must, the processor (sometimes us) only takes care of the destemming process.  The customer receives the destemmed grapes (skin,juice, and pulp).  With the grapes in this form, you will likely require equipment for pressing the grapes or ,if the volume is small enough and enzymes were used, you might be able to use something like a large strainer to do the pressing. Some feel that the freezing and subsequent thawing provides the added benefit of a pseudo-cold soak, which is currently a favorable winemaking technique.

I hope this answers your question.  If not - just send a follow-up and I'll do my best to fill in the gaps.

Thanks,

Nick Coppola
M&M Wine Grape Co.