I’ve heard that you want to let the enzymes work for 6-8h before pitching. Does that apply to everything (e.g. opti-red and tannins)?
For example is is ok if I add the lallyzme right after crush and then 8h later add the opti-red, tannin and yeast?
Plan on skipping Kmeta unless the grapes look rough.
For example is is ok if I add the lallyzme right after crush and then 8h later add the opti-red, tannin and yeast?
Plan on skipping Kmeta unless the grapes look rough.
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