myakkagldwngr
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- Jun 22, 2009
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I have a batch of muscadines going in the primary.
I let them sit 36 hours on pectic enzyme and campden tablets and last night pitched champagne yeast. How long should I let them ferment on the skins?
The must has started turning red now.
I let them sit 36 hours on pectic enzyme and campden tablets and last night pitched champagne yeast. How long should I let them ferment on the skins?
The must has started turning red now.