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Bruce Edwards
 
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Default carbonic maceration

"Hey Chuck! I thought the D-block cab was all picked & crushed."

"It was."

"Well, Enrique just pulled up with the bobtail loaded with 30 lug boxes
picked off the end rows. Shall I have him bring em round to the crush pad?"

"The crusher's all cleaned up. It's not worth messin' it for a few
hundred pounds of grapes. Just dump the lug boxes right in the top of
tank 604 without destemmeing. We'll call it Partial Carbonic
Maceration. Marketing will love it."

-Bruce

Mathew Kagis wrote:
> "JEP" > wrote in message
> om...
>
>>"Neil R." > wrote in message

>
> >...
>
>>>whole bunches could be added to a macerating must. whether this is
>>>considered partial CM is in the eye of the beholder.

>>
>>This was my take on it also. Not really CM, but leaving a (small?)
>>percentage of whole clusters in the must.
>>
>>Andy

>
> OK, if this is what producers are calling 'partial whole berry
> fermentation' so be it. My question remains (especially in the case of
> higher priced California products) Why do it?...see post below for my
> objections.
>
> Cheers
> Mathew
>
>