My primary fermentation just completed on my RJ Woodbridge Cab. Couple questions for the pros.
1. Is there a final conclusion on whether or not to squeeze the skins?
2. That leads to my next question. Are experienced vinters able to detect the amount of tannins in the must? With that experience, are they able to determine if they need more tannins in order to create a wine that will be better apt for aging?
1. Is there a final conclusion on whether or not to squeeze the skins?
2. That leads to my next question. Are experienced vinters able to detect the amount of tannins in the must? With that experience, are they able to determine if they need more tannins in order to create a wine that will be better apt for aging?
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