RobertRGeorge
Well-Known Member
I got 25 pounds of mixed reisling and chardonnay grapes from my friend today. We live in BC so I expect to chaptalize and ameliorate them into proper Brix and acid.
My question is, would it be better to crush and soak them on the skins for a while and if so how long, or just press them as whole bunches?
Thanks for your thoughts!
My question is, would it be better to crush and soak them on the skins for a while and if so how long, or just press them as whole bunches?
Thanks for your thoughts!