tonyt
Senior Member
- Joined
- Aug 18, 2009
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I am fermenting a Misti Bourg Royal Blanc and want to use the must to start my first batch of SP. The Mosti instructions say to stir and rack after 3-5 days sg of 1.03 or so and to transfer most of the must. Do I use whatever little must there will be from this first racking or from the next racking. Or do y'all recommend fermenting in primary till dry and skipping the in between racking. That is how I do my reds but since this is my first white my initial plan was to follow the instructions closely (even though I have added white grapes and may add a tiny bit of oak later).