How long should I let it sit Cabernet grapes before the first edition?
They are boiling, but still had a lot bad and I have fear of developing a bad bacteria (if we double disinfected before adding the yeast) Some books say 24 days. I'm not sure and the law of Wine is now almost a white wine in the bottom of the test tube SPG
Usually add a little sulfite at the same time must crush to protect against bacteria, but not much, or not be able to obtain the ML fermentation will (if not going to make a ML, you can add a little more sulfites in crushing). However, its only sulfite works for so long before it is combined with oxygen and does not protect against bacteria. The longer you can keep in contact with grape skins, the color and flavor can be extracted from the skins. Usually the press day at around 7-9 with most reds, but for higher quality fruit, I sometimes try to push for 14 days or less. I spend more if there were a way to protect the juice better. As the capacity of CO2 blanket or something. But I've had some volatile acidity bathces before, and was enough to scare away more than 14 days …
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