Folks on this forum have reported success doing EM up to 8 weeks. This requires the fermenter be tightly sealed when the SG is at 1.010, to ensure sufficient CO2 is emitted to displace air. Based upon member reports, I trust that the process works.
However, I have concerns regarding the amount of tannin that is extracted, as tannin extraction continues during the full duration of the EM. This technique supposedly originated in Burgundy to make long aging wines.
Is this what you want?
Is it possible the wine will ferment to completion before you leave? If so, gross lees supposedly drops within 24 to 72 hours of the end of fermentation, so if you can wait a couple days after fermentation completes, you can rack/press with no problems.
It appears you have little choice, so rack/press as late as you can, get the wine under airlock, and fill the airlocks as full as you can
Folks on this forum have reported success doing EM up to 8 weeks. This requires the fermenter be tightly sealed when the SG is at 1.010, to ensure sufficient CO2 is emitted to displace air. Based upon member reports, I trust that the process works.
However, I have concerns regarding the amount of tannin that is extracted, as tannin extraction continues during the full duration of the EM. This technique supposedly originated in Burgundy to make long aging wines.
Is this what you want?
Is it possible the wine will ferment to completion before you leave? If so, gross lees supposedly drops within 24 to 72 hours of the end of fermentation, so if you can wait a couple days after fermentation completes, you can rack/press with no problems.
It appears you have little choice, so rack/press as late as you can, get the wine under airlock, and fill the airlocks as full as you can.
lets say SG does not drop to .996-97 before I have to leave. Should I add k-meta to the carboys or skip that and rack again and degass in a few weeks?