Does anyone have a good process to remove the seeds from the must, in a macro bin, during fermentation?
Thanks sourgrapes for posting that. I had no idea either. Don't think I want to use that system with 26-27 gallons of juice in 8 buckets this fall - I could spend all day draining and refilling those buckets!I am sure I am not telling the OP (NorCal) anything he does not know, but I found this article in WineMaking magazine that others may also find interesting: https://winemakermag.com/237-delestage-fermentation-techniques. (I was just trying to learn what in the heck delestage was! )
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