Too quick fermentation?

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Too quick fermentation?

Postby doupa » Fri Sep 13, 2013 1:37 pm

I have about 200 pounds (24 gallons) of Merlot must that I bought crushed and destemmed Tuesday 10 Sept. I inoculated it with yeast plus nutrients. It started at 24.9 Brix and within three days (13 Sept) it is down to 0 Brix.

Should I press now or allow longer contact with the skins say 6 or 7 days after fementation begins?

I appreciate anyone's advice.

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