i have about 20 oz of dry wild grape pulp and seeds after squeezing the liquid from them in my attempt to make homemade wine. we'll see how that goes. but with the seeds and pulp i was wondering if i could maybe dry and grind them to make homemade bitters too. the whole grape with seeds stimulate my acid incredibly, i have already discovered that, but i wont have fresh grapes for long with winter coming on.
Grapes do have some bitter tannins, so they should work fine.
any tips for the best way to do this and prevent spoilage/ decomposition?
I am not sure if you are going for a powdered bitter or liquid. Either way I would start by spreading it out on some wax paper and dry it in the shade where there is a lot of air flow. You can even run a small fan on low across the surface to help speed up the drying. Once dry you can tincture it as needed or grind it for a powdered bitter.
im thinking maybe sun dry the pulp as it is,
Best to do it in the shade. Sunlight can destroy some substances by increasing oxidation.
and crush it later as i need it, because once i crush it it will oxidise and spoil quicker.
If it is completely dry then it will be a lot more stable and you can crush it if you want. Just store it in a glass jar in a cabinet out of the light..
or maybe thats too much trouble i could sun dry it and then grind it all at once and keep it in a sealed bottle with an oxygen absorber?
You won't need an oxygen absorber, the tannins are actually pretty stable. Just store the dry product in glass and out of the light.
any feedback would be helpful...
im also making about 16 oz of grape vinegar though i probably wont be able to use it with my food intolerances. i was wondering if that can be done the same as kombucha, just an open air fermenting vessel and let nature do its thing.