If you want to lock in color just add Scotts VR Supra 6-8 hours after
adding yeast. As far as enzymes I would recomend Scottszyme Color X
for your red wine.


On 29 Sep 2004 12:25:25 -0700, (pp) wrote:

>As was mentioned already, colour extraction peaks out in about a week
>and then the colour actually gets a bit lighter. Tannin extraction
>continues the longer the juice is left on skins.
>
>To get good colour, some people do cold maceration - you can leave the
>must on skins without starting fermentation for quite a while as long
>as you can keep it cool - dry ice or ice jugs help.
>
>In terms of enzymes, pectic enzyme will help breaking down the solids,
>so you'll get more liquid but also more pulp. There are other enzymes
>specifically designed to help with colour extraction and stabilization
>- look at Lalvin or Scott Labs site for more info.
>
>Pp