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Steve_M

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If you could, would you wait a week or two for crushing just because of the temperatures outside? In other words if you could crush this weekend and ambient temperature is in the mid-70s maybe hitting high 70s knowing that that is going to affect your fermentation temperatures would you wait another week? That’s assuming that grapes that you want to use our in stock.

Thanks,
Steve
 

ibglowin

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No. Grapes are a perishable product once picked. You can always cool things down with a little dry ice if your worried about a really high fermentation temp that might kill off your yeast etc.
 

NorCal

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When to pick is arguably the most important decision that a winemaker makes. Now if the grapes were 24 brix now and would be 25 brix in a week and it’s more convenient, then sure. If they were 26 brix and falling apart, I’d get them now.
 

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