pete1325
Senior Member
Morning, I added a lug of fresh crushed grapes to my Chilean wine buckets to add more body. It's been cooking now for 4 days, all appears to be progressing nicely. I punch the cap down twice a day. My question is how long should I macerate the skins in juice? I was going to wait until it hit around 1.00 SG, but it's moving slower then I thought. any thoughts on if I should press the skins now or wait a full week or longer to extend the maceration and get the most out of the skins?? Thanks.....