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11 days and the primitivo is still bubbling steadily through the airlock! colour & tannin extraction seems pretty intense so I am thinking I might press tonight and leave off skins for the rest of the fermentation.I racked grenache off gross lees a couple of days ago, will do same to shiraz tonight. .. .then when the primitivo is ready I'll add MLB to all.
11 days and the primitivo is still bubbling steadily through the airlock! colour & tannin extraction seems pretty intense so I am thinking I might press tonight and leave off skins for the rest of the fermentation.
I racked grenache off gross lees a couple of days ago, will do same to shiraz tonight. .. .then when the primitivo is ready I'll add MLB to all.
