I plan on doing 4 ferments this upcoming season and in total with my wine making buddies I would say around 300 gallons. My thought was building a 4 foot shute that I would pitch fork the clusters on to and helpers would remove any obviously bad clusters as well as leaves and debris.
I purchase the grapes picked into my macrobin, and while the quality of the grapes and the amount of debris are overall very good, it could be better. My question is if his added step will result in a better wine, with a difference you can taste?
I purchase the grapes picked into my macrobin, and while the quality of the grapes and the amount of debris are overall very good, it could be better. My question is if his added step will result in a better wine, with a difference you can taste?