My first batch ever with fresh grapes, Merlot and Cab Sav.
SG ~1.030 so I think I will be pressing tomorrow night or Wednesday.
SG was 1.100 before I pitched yeast Friday.
With juice buckets or kits sometimes we transfer to secondary but leave gross lees behind when we rack.
With grapes being push down daily any sediment is being disturbed, so when I take all grapes out for press, do I just put the obtained pressed juice back into the same container/brute not caring about any sediment, or do I rack the juice out of the brute and put into another clean container for secondary leaving sediment behind, if any?
With grapes it seems like they could be on top as a cap and even at the bottom of the brute.
I want to make sure I do this right....
..
SG ~1.030 so I think I will be pressing tomorrow night or Wednesday.
SG was 1.100 before I pitched yeast Friday.
With juice buckets or kits sometimes we transfer to secondary but leave gross lees behind when we rack.
With grapes being push down daily any sediment is being disturbed, so when I take all grapes out for press, do I just put the obtained pressed juice back into the same container/brute not caring about any sediment, or do I rack the juice out of the brute and put into another clean container for secondary leaving sediment behind, if any?
With grapes it seems like they could be on top as a cap and even at the bottom of the brute.
I want to make sure I do this right....
..