A few weeks ago I started my first extended maceration on a kit (WE Amarone), I have seen other doing it for between 6 and 9 weeks. My question being, is there any difference between doing it for 6 or 9 weeks? Will there be a noticeable difference on the wine? I added the grape skins free floating without the muslin bag.
Extended maceration, time needed
- Thread starter Swedeman
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