nhinshaw
Junior
- Joined
- Oct 8, 2016
- Messages
- 13
- Reaction score
- 4
Hi all, I have a question about how to proceed past primary fermentation when my must is a mix of skins, stems, and juice.
Where I'm at:
I've been fermenting in two Big Mouth Bubblers after lightly pressing 3 lugs of whole grapes (stems included). Fermentation has been going very nicely and my last SG reading was 1.020 (down from 1.090 to start).
I've just added airlocks and fermentation is still moving forward.
My question is how to plan my next steps:
I'd like to leave the juice in contact with the skins for as long as possible, but I'm worried about leaving the must in too much contact with the spent yeast. Is there general timetable for how long everything can hangout in the primary fermentation vessel?
I've also got concern about pressing: is there an issue with just dumping the contents of the bubblers into the press then racking off after everything settles out that isn't caught by the press bag?
Thanks in advance for any advice, insight, or personal experience you can share.
Where I'm at:
I've been fermenting in two Big Mouth Bubblers after lightly pressing 3 lugs of whole grapes (stems included). Fermentation has been going very nicely and my last SG reading was 1.020 (down from 1.090 to start).
I've just added airlocks and fermentation is still moving forward.
My question is how to plan my next steps:
I'd like to leave the juice in contact with the skins for as long as possible, but I'm worried about leaving the must in too much contact with the spent yeast. Is there general timetable for how long everything can hangout in the primary fermentation vessel?
I've also got concern about pressing: is there an issue with just dumping the contents of the bubblers into the press then racking off after everything settles out that isn't caught by the press bag?
Thanks in advance for any advice, insight, or personal experience you can share.