Ive made about 5 batches of "Red muscadine wine", or for 5 years. I've always started fermentation in a open primary with the juice, hulls, seeds,etc. For 3 to 5 days till s.g. reaches 1.030 or so, then rack to a 2ndary.
Ive had a few problems with my white wine lately as you probably see my other posting. "please reply"...
I had a person telling me that i shouldnt be fermenting this red wine with the hulls and seeds , for it will make a bitter wine.
All i have ever read is to do this or how would it be possible to punch down the cap or make a full, deep red color? They say only let the grapes and juice sit for a few days then press juice , then ferment.
Have i been doing this wrong all along?
Ive had a few problems with my white wine lately as you probably see my other posting. "please reply"...
I had a person telling me that i shouldnt be fermenting this red wine with the hulls and seeds , for it will make a bitter wine.
All i have ever read is to do this or how would it be possible to punch down the cap or make a full, deep red color? They say only let the grapes and juice sit for a few days then press juice , then ferment.
Have i been doing this wrong all along?