I've got the All-Juice Amarone with raisins in primary fermentation right now. It's been fermenting for almost 4 days now. I haven't checked the SG yet, but I'm guessing I will be just about in range to rack (according to the instructions) tonight since I've had this fermenting right at about 80 degrees or so. However, I'm wondering if there would be any advantage in keeping the raisins in longer. Sort of an "extended-maceration" of sorts. I've been stirring once a day the last few days and I could continue doing so until you would normally rack to the secondary then add the yeast nutrient and snap the lid down and fit the air-lock and let the fermentation finish up under air-lock in the primary. I would think there should be enough of a CO2 blanket produced to protect the wine until I rack to glass.
What do you guys think? Would I gain anything by keeping the raisins in longer or is four days or so long enough?
What do you guys think? Would I gain anything by keeping the raisins in longer or is four days or so long enough?