Crush time...

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Crush time...

Postby Bruce53 » Thu Sep 22, 2011 12:40 pm

I count eight things I should, or could, add at or about crush time for merlot. I read that some should come before others with some lag time involved for some. If I DID use them all, what would be their order of entry and lag time if any? Acid fix (if out of limits, cc or tt); enzyme; dap; wine yeast; yeast food; meta; tannin; inactivated yeast...
Obviously I am a real novice. Many thanks guys....
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Re: Crush time...

Postby grapeadmin » Thu Sep 22, 2011 4:16 pm

Do acid test first and adjust if necessary. Then check sugar and adjust if necessary.

Then, add pectic, nutrient, sulfite. Wait 24 hrs and then add yeast.

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