I'm 3 days into fermenting a 5 gallon jug of Cab Sav grapes a bought frozen. I've been punching down the cap 2-3 times daily
1. Do I continue to do this until it ferments out or should I stop and just seal up the bucket at some point 2. Do I press when the grapes ferment dry, or sometime a little before. 3. Should the MLF fermentation be done in a bucket or in a Carboy
Thx
1. Do I continue to do this until it ferments out or should I stop and just seal up the bucket at some point 2. Do I press when the grapes ferment dry, or sometime a little before. 3. Should the MLF fermentation be done in a bucket or in a Carboy
Thx