These two terms are interchangeable. When crushing & pressing you are not only retaining juice but the pulp, skin, and fiber that makes up a grape. Crushing is done before the fermentation process, free-flow juice will release from the grapes to turn the crushed mix into a liquid we call a wine must.
Once the wine must has fermented for around 5 to
Ever Casas —
I tried the Kikkoman Plum... I really love it can’t wait to go buy a box of Kikkoman Plum.
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Wineries in Sanger, CA