Thanks for your reply. Can I ask one more thing?
When I'm taking the fruit out of the must, should I avoid oxidizing it at this stage or is some casual splashing ok? My must is only a 1 or 2 days old and has had yeast in from the beginning. The main 'frothing' has stopped and there is now a steady gas release.
"That's it!, I'm going to Moe's"
Last edited by r3bol; 05-24-2009 at 12:04 PM.