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Questoin on Color extraction
I just made some merlot from grapes and I am disappointed in the color
intensity. During the rigorous primary fermentation I detected an h2s odor and therefore pressed a little early SG 1.010. The finished wine is 0.995. The wine has gone through MLF and cold stabilization. Was the little hiccup during primary enough to prevent full color extraction or should I have done more? Joe |
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