atbenton97
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I’m new to wine making and I had a question about when to separate the fruit pulp from the must during the fermentation.
I read on some forums that you rack it out of the bucket into a car boy at 4 to 7 days. Some other people said they fermented tell the wine was dry before racking the must from the pulp.
Which do you recommend?
I read on some forums that you rack it out of the bucket into a car boy at 4 to 7 days. Some other people said they fermented tell the wine was dry before racking the must from the pulp.
Which do you recommend?