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Junior
Joined
Apr 11, 2007
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Hi Everyone!
I've been a home winemaker for a few years. I now use grapes I buy at M&M Produce in Hartford, CT. They receive their grapes from Calif.
I'd like some advice about making a rich, full bodied cabernet. How long should I keep the grapes in the primary before pressing? Does stirring the lees in the carboy help? Has anyone put grape skins in the carboy after pressing for,say, 2 or 3 weeks before the first racking? Thanks!
 

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