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Message: <blockquote data-quote="Matteo_Lahm" data-source="post: 813340" data-attributes="member: 48632">In our bench trials, we found that 15 days provide the best extraction from the skins without it becoming too tannic. Also, as I have said in previous comments, those last micro percentages of sugar take time. Even after the 15 days, there is still activity. In my observations, it takes weeks for wine to ferment totally dry. I always like the analogy that it starts like a rocket and finishes like a paper airplane. Even without the skins, there are advantages to this technique. As long as it is sealed at the proper time, it will be protected and it allows the wine to gas out more quickly because of the increased surface area. Matteo</blockquote>

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