I am not a grape expert but as far as my knowledge
goes I think the must has oxidised.

Did you use sulphite ???
Sulphite prevents browning and also kills bacteria.

Luc

Pavel314 wrote:

> Friday evening, I took them all out to thaw. Saturnday morning, they were
> thawed but some of the skins had browned a bit. When I pressed them, the
> juice had a brown tinge. They're fermenting in the basement as I write
> this. Will the brown settle out or do I need to add some wine bleach to
> this batch?
>
> Paul

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