I was going to do a whole berry fermentation and a cold so prior to that but I'm wondering if those two methods do not go together? If I do a whole berry cold soak and then I'm guessing that what I will have left at the end of the cold soak will not be able to be whole berry fermented?
Cold soaking prior to whole berry fermentation?
- Thread starter zadvocate
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Based on my research (and last year's cold soak of a Zinfandel / Merlot field blend), the cold soak should produce rounder, softer tannins and better colour. I'm not sure if a whole berry fermentation, though, would change that. Note that I have yet to taste the Zin/Merlot after bottling, so mid-October will hopefully yield a nice surprise.
balatonwine
The Verecund Vigneron
I have no idea. But, as one person once said: "In winemaking there are no absolute truths, no universal approach, no proven methodology". Give it a shot. Be a trail blazer. See what happens.
