ehammonds
Senior Member
- Joined
- Jan 13, 2015
- Messages
- 143
- Reaction score
- 36
Okay, should've asked before I did this. Started a cellar craft walla walla cab/merlot. For a change, I thought I'd forego putting the skins inside of the bag and instead just pour the skins directly into the must. Figured this would more closely resemble "real" winemaking and allow for greater contact during maceration. I realize I'm creating more work at my first racking and probably extra difficulty trying I punch down this cap, but are there any other problems looming? Bad idea maybe? I've been stirring the must for an hour so far (haven't pitched the yeast yet) and Gravity is already at .100. Not sure if my technique though had anything to do with this.