removing small amt of must to add back later
 

I've heard of winemakers removing a small amount of must prior to
fermentation. They add it back to the wine later to enhance flavour.
A couple questions:

1. How much is a reasonable amount? A cup? A litre?
2. Storage tips? Presumably frozen in a sanitized plastic pop
container.
3. At what stage in the process is the juice added back?
4. Is there a meaningful bouquet/flavour benefit to this procedure?
5. Sorbate required? I assume yes.
6. I assume this will produce an "off dry" wine. Would this
procedure then be undesirable for most reds?

I guess that was more than "a couple" questions.

Thanks, Jim

removing small amt of must to add back later
 

removing small amt of must to add back later
 

Thanks for your comments Andy. Much obliged.

I guess the storage options are refrigeration or freezing. Any
thoughts on benefits / hazards comparing the two options? Could
either method safely store extra must for 6-8 months for example?

Cheers,

Jim

removing small amt of must to add back later