Steve_M
All things wine!
- Joined
- Oct 15, 2014
- Messages
- 678
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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
Thanks,
Steve