Hi all,
No wine press available so I pressed my first run by hand and tossed the 'pressed' skins into a smaller fermenter along with some sugar, water and tartaric acid. It's bubbling away making me a second run.
Question is: how long should I leave it on the skins? Should I leave it a little longer to soak up as much as possible or just get it off the skins when the SG goes below 1?
Second run was started late Sunday. Checked the sugar on Wed. night - 10 Brix (initial was 21)
No wine press available so I pressed my first run by hand and tossed the 'pressed' skins into a smaller fermenter along with some sugar, water and tartaric acid. It's bubbling away making me a second run.
Question is: how long should I leave it on the skins? Should I leave it a little longer to soak up as much as possible or just get it off the skins when the SG goes below 1?
Second run was started late Sunday. Checked the sugar on Wed. night - 10 Brix (initial was 21)