Yield might be a little better this year than last, but it's still close to only half our red yields. Lori's going through some back issues of Wine Maker Mag and has found an article on Muscat where they hold they add pectic enzyme to the destemmed grapes and let it sit for 8 hours before pressing.
(Author: Alexis Hartung Issue: Dec 07/Jan 08 Online Date: Thursday, 29 November 2007.)
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