I've read a bit lately about extended maceration--up to 21 days on skins--and the benefits of its application to red wines, but I'm wondering if I could apply this to the 5 gallons of blueberry wine I have in the primary right now.
The must read 25 degrees Brix with a T.A. of .65, so it seems to stand to benefit from more tannin and complexity.
Anyone have experience with this?
The must read 25 degrees Brix with a T.A. of .65, so it seems to stand to benefit from more tannin and complexity.
Anyone have experience with this?
