Other Considerations

Cold Soaking

The fermenting tank is circulated by pump after all grapes have been crushed into it.  The fermenter is sampled and analyzed for acidity, pH, and °Brix to get a sense of its overall parameters.  These analyses gives them a baseline measurement.  As stated before, Spring Mountain commonly holds the must in the fermenter for three days at 65°F to allow the grapes to macerate.  During this period of time color and flavor is gently extracted from the grape without the presence of alcohol in the must.