- Feb 25, 2017
- Reaction score
- Centerville, Northern Virginia
The only roses I’ve made were by pulling juice from a red ferment (versus picking early at lower brix, higher pH). I literally scoop the juice out ASAP as I’m crushing, not letting it stay on the skins. I’ll let the juice settle, rack, adjust brix and pH and ferment the clean juice. I won’t add back any red wine from the red ferment for color until the rose fermentation has been completed. Not sure if that is the “right” way, but it’s worked for me.
Thanks, I kept them on the skins for 8 hours and used the free run. The skins got returned for making the red version. It's called something but I forget what it is.