Hi ....got a few lugs of merlot today......prolly picked 10-15 days
ago.....very clean and free of mold...some are possibly
underripe....seem light skinned the further down in the box you go or
is this just because they are wetter and under weight stress further
down.....top layer is very rich dark blue then you get red,translucent
appearance...is this common?.......anyway......what is the best way to
ensure maximun colour extraction,etc from these merlot?.....once they
get to room temperature (tuesday evening) I'll crush then
sulphite...add pectic enzyme perhaps?....then???......suggestions on
when to pitch yeast?......andy j.