My first batch of Muscadine worked good but I gently smashed the berries by hand with a glass and colander then added yeast nutrient, calcium carbonate and pectic enzyme 24hrs before pitching yeast.
I have just bottled a 6gal batch of Merlot and would like to store it in a fridge. The temp is 45F. The wine can stay in the fridge as long as it needs to, so what do you pros think about this?