Extended Maceration - how extended?

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Just curious, when do you start the EM clock, from day one of fermentation or after fermentation a has completed?
 
Just curious, when do you start the EM clock, from day one of fermentation or after fermentation a has completed?

I suspect this is a question similar to 'how do you calculate your wine's age?'. Ask ten winemakers and you'll get twelve answers. Me? I start the clock when I pitch the yeast - both on the EM and the age of the wine.
 

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