Since I'm going to crush and immediately press my white grapes, is it
> necessary to destem? Thank you for any help!
> Ken A.
Not necessary to destem Ken. In fact, the stems make pressing a little easier. lum
Re: Destem for white wine?
Sep 22, 2003
1 Replies
First reply
I agree with Lum, but destemming gives you 2 convenient options: 1. do a 3-8 hours cold maceration (IMO better without stems) and with or without enzyme addition 2. make a good quality second wine from the skins which still retain a lot of juice. Cheers, Giovanni.
Read the full replyI agree with Lum, but destemming gives you 2 convenient options:
- do a 3-8 hours cold maceration (IMO better without stems) and with or without enzyme addition
- make a good quality second wine from the skins which still retain a lot of juice. Cheers, Giovanni.
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