I am currently adjusting the must of a rose wine I am making (saingee). The question I have is should I let it settle and remove any sediment?
Is there benefits to leaving it in and just keeping it in suspension during fermentation?
I pulled juice yesterday as well! I let it settle for a day and then rack only the good juice to make my rose. I’ll be sure to take more juice than I want in the very beginning, knowing I will toss the unsettled juice back into the red wine must.
I’ve known winemakers that just ferment the whole thing and you run the risk of H2S and the resulting wine was of a lower quality