Just an idea but if someone used a food safe material to hold the strained bag of fruit down to the bottom of the bucket or fermentation container. Would that work better than opening the container 2xs a day? Reason being is I’m 3 days in on my Malbec kit with grape skins. And I might attemp it...
Hi, I’m new to the forums and home wine making too. I just started a Winexpert kit “Malbec with grape skins” 3 days ago. The temp on it now 3rd day in is at 80*F. Should I try to cool it to a lower temp or keep it at 80? Thanks
