Hi all,
I understand choosing at what SG to press out Syrah is a stylistic choice. I am about to press and just wondering what others do here?...
If I do press before absolute dryness, is fermentation likely to continue off the skins in my steel vat and should I add some kmeta when decanting or wait until after fermentation ends?
Thanks
I understand choosing at what SG to press out Syrah is a stylistic choice. I am about to press and just wondering what others do here?...
If I do press before absolute dryness, is fermentation likely to continue off the skins in my steel vat and should I add some kmeta when decanting or wait until after fermentation ends?
Thanks