- Apr 7, 2015
- Reaction score
The first few times I made wine from grapes, I de-stemmed by hand and crushed with a 2x4, took hours to do a few lugs. Then tried to de-stem with a crate and found it too slow and cumbersome. The next several batches. I put whole clusters in brutes and again crushed with a 2x4 then pulled out stems for the first several day of primary. Now I have a crusher and crush into brutes and pull out stems during primary for a few days. By the time I get to press there are no stems in the must. I have had no vegetal aspects in the wine from this process. A few here have tasted my SA cab and south philly Bordeaux that were done with crushing without de-stemming immediately and then picking them out for several days during primary.That's my work around.