Harvested about 225 pounds of zinfandel from Knights Valley in Sonoma County over the weekend. This was a tough year for water and harvest came after an incredible two day heat spike of 110 degrees or more. So, the grapes have great flavor (numbers are fine) but they are a lot more solid than I'm used to, really low in the liquid department after crushing and destemming.
Have never used any enzymes before, I'm curious about anyone's experiences with various pectinases or other similar products that might improve the juice factor and get more extraction from these challenged grapes.
Have never used any enzymes before, I'm curious about anyone's experiences with various pectinases or other similar products that might improve the juice factor and get more extraction from these challenged grapes.