Thank you for your reply. Do you think 3 hours would be enough for the juice to take on the yeast from the skins?There is no difference. Crush the grapes -- the yeast on the skins will mix into the juice. Let the juice rest on the skins as long as you desire, press, and let the yeast do its thing.
Have you considered making a 2nd run from the pomace? All that goodness is left in the pomace.
Sorry, but I have no idea.Do you think 3 hours would be enough for the juice to take on the yeast from the skins?
Ok great. Will proceed with around 3 hours on the skins for minimal colour. Thanks for your input.For what it’s worth, the white grape juice I pressed directly after crushing this year spontaneously fermented with minimal contact with the skins. It actually took off quicker than the portion I left to ferment with skins (80% no skin contact 20% fermented on skins). I think your wild yeast will be ok with whatever length of skin contact you want for your rosé.
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