I will be receiving the same Pinot grapes from the same vineyard this
year and plan on fermenting them in the same way in 2 lots. Both will be
fermented to 90 degrees, quickly, within 4 days. But one lot will be crushed
and held at 45 degrees for one week before the fermentation. At this time,
I don't have plans for any other experiments--but time will
tell!
The entire story of the fermentation and what I think I learned will
be included with the Pinot 4 pack which you purchased from us.
REPLY TO THIS MESSAGE START A NEW THREAD