How Long To Leave Grape Skins In?
Posted 22 September 2010 - 03:37 AM
Also, what is the best way to remove the skins? I am using a plastic bucket for primary fermentation...do I just skim the skins off the top? Should I rack the wine into a glass carboy at that time, or continue to let it ferment in the bucket? The juice has been fermenting since Saturday night, and is currently fermenting so vigorously that it's blowing most of the water out of my airlock. (I've been punching down the cap twice a day, and each time I have to add more water to the air lock.)
I'm sure this has been discussed before, but I searched the forums and couldn't find anything. Thanks very much for the advice!
Posted 22 September 2010 - 03:53 AM
Posted 22 September 2010 - 05:57 AM
I'll be doing a carbonic maceration Foch in a few weeks...hopefully it works out.
Juniper Hill Cellars - Vinifera, Hybrid and Mead Wines
Juniper Hill Brewery - All Grain since 2012
New York Muscat
Grapes: Frontenac Gris, St. Peppin, KW 96-2 "Evangeline"
Posted 22 September 2010 - 02:15 PM
I've been trying to decide whether I am going to oak or not, but I hadn't thought about adding additional tannins. I will have to look into that some more.
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