Hi - I am wondering if there is a rule of thumb out there in the community about how long grapes will stay until they get mashed into must? 2 days, 4 days? Should they be in a refrigerator to keep longer?
My grapes are shipped from CA to VA and take at least five days, I'd guess. Add another day or two in the cooler at my supplier. I think they are refrigerated during shipping and each lug has a sulfite 'pad' on top of it.