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Beginner question - MLF
I'm making my first batch of wine from grapes. I've done it once
before from a juice kit. I'm now 4 days into fermentating 75lbs of Cabernet Sauvignon grapes and everything is going smoothly (I think). I think it will be another 2 or 3 days before the wine is dry and I can think about pressing. I would like to do ML fermentation on this batch. My question is, do I press the grapes before starting the MLF? Or do I start MLF with the grape skins and everything still in there? |
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