I am trying to move from kits to all grapes and ordered 108lbs of Chilean Merlot. I don’t have a crusher/destemmer so will be doing that manually (I do have a press). What I was wondering is if it’s common practice to also get a juice bucket and combine everything into one fermentation to kind of cheat up your yield?
I did 2 juice buckets (no grapes) in 2016 and was really disappointed in how they turned out. Was thinking that maybe it was due to a local of skins so maybe this might yield better results?
Or should I just stick with just the all grape batch to prevent any dilution in quality?
I did 2 juice buckets (no grapes) in 2016 and was really disappointed in how they turned out. Was thinking that maybe it was due to a local of skins so maybe this might yield better results?
Or should I just stick with just the all grape batch to prevent any dilution in quality?