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Draining pre-fermented juice

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tcubes

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Has anyone tried draining a percentage of juice after the crush to make a more intense red wine? The idea is the remaining juice would have more skin contact and produce a more intense red wine. The percentage of juice to be drained would be approx. 15 to 20%. Thanks!
 

smurfe

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I have never tried it. I have taken some of the free run juice to make a white or a blush wine and left the rest to ferment on an extended maceration. This practice will extract more from the skins. I normally will just ferment everything from the crush though.
 

tcubes

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Thank you for your reply. I'm going to try draining about 1 gallon (about 20%) and see what happens from 110 lbs. of grapes. I'm getting some grapes from Chile in a couple of weeks and I'll keep you informed.
 
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