winemaker_3352
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I am going to making Chardonel and Seyval wines this summer from grapes.
I have read that primary fermentation does not benefit from the grape skins and to press the juice off right away and ferment the juice only.
Is this true? If so - should i not worry about adding pectic?
I have read that primary fermentation does not benefit from the grape skins and to press the juice off right away and ferment the juice only.
Is this true? If so - should i not worry about adding pectic?