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McJeff
07-09-2015, 12:01 PM
Anyone macerate their fruit in a melomel pre ferm for a few days? Normally ill just leave it overnight and up to 24 hours on pectic enzyme before pitching yeast. Just curious if there was any advantages to goin longer pre fermentation?

McJeff
07-09-2015, 12:03 PM
this is what I was reading and made me thinking to ask you guys ;)

http://www.brsquared.org/wine/Articles/coldsoak.htm

Oskaar
07-10-2015, 11:05 PM
Hi McJeff,

Yes, I macerate when I use fresh fruit, especially berries. You'll get better flavor, tannin, color, sugar and extraction. If you're planning on cold soaking I'd recommend a sulfur addition of about 25 ppm to keep microbes from invading your soak before you inoculate with yeast. Use your sulfite first, follow with the enzyme and then pitch your yeast when you feel the cold soak has run long enough.

I tend not to cold soak melomels in favor of longer fermentation contact. I've had better luck with cold soaking grape wine than fruit in the primary melomels.

Hope that helps,

Oskaar

McJeff
07-11-2015, 09:47 AM
So will you remove the solids after you macerate? normal id ferment for 2 weeks and remove fruit.

I guess my question is there really a diff between macerating pre ferm and just leaving the fruit in the must for two during the fermentation?