morettisf
Junior
- Joined
- Jun 23, 2015
- Messages
- 8
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Hi Folks,
I'm planning to make a Pinot Noir rose this year and am trying to figure out how much time I should leave the juice in contact with the crushed skins before pressing. Was thinking 24-48 hours after crush. Anyone with experience?
I'm planning to make a Pinot Noir rose this year and am trying to figure out how much time I should leave the juice in contact with the crushed skins before pressing. Was thinking 24-48 hours after crush. Anyone with experience?