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Sounds good, thanks for the reply. I guess I have a late night ahead of me!

I have confirmed that my primary fermentation has reached 0 brix using both a hydrometer and spectrometer. My question is how long do I have to press the must? I have a scheduling conflict that won’t allow me to rack the wine off of the gross lees within 1-2 days if I press now. Can I wait 6 or...

I also came across this grape skin extract. Has anyone ever had any experience with this? http://www.piwine.com/grape-skin-extract-1-oz.html

pH, acidity, and SO2 are all where they should be. I put the wine through malolactic fermentation once primary was complete and just racked the wine off of oak Wine Stix. The wine has been bulk aging in glass carboys for about 3.5 months. Any downsides to using the crushed grape skins or are...

I'm currently bulk aging my first ever batch of wine. It’s a Sonoma County Pinot and I learned about cold soaking and pectic enzymes too late in the process to try either technique. I’m happy with the nose and flavor of the wine at this point, but it’s very light in color. Is there anything that...

Well, I found a good deal and I pulled the trigger. It’s a Marchisio 40L bladder press and I’m really excited (love the green color). Thanks for all of the help and happy pressing!

I did. Looking to get 40L though. Hopefully I’ll get one of the used presses that CDrew recommended. Thanks for the heads up!

I did call MoreWine and they said with the late harvest this year they won’t be available for a few more weeks. It’s definitley on my radar, but just continuing to look in the meantime.

Called the company today and they were not very helpful. The gentleman I spoke with didn’t think that they could order replacement parts. He said if they could get anything it would take a minimum of a month to ship. Oh well it was worth a shot. Any recommendations for a descent bladder press...

Good to know, thanks!

I’m looking to invest in a small bladder press and came across this: http://www.ejwox.com/product/1131/ There is a 5.3 and 10.7 gallon model both of which are about half the price of a Speidel bladder press. It appears to be well made, but I’m looking for some more info. Does anyone have any...

Good feedback. I’ll be trying it on a Zinfandel this year. I have about 30 gallons of Pinot that just finished MLF, so I’ll see how the Zinfandel turns out and possibly try it on next years Pinot. Thanks again!

That’s good to hear! What varietal are you using it on and did you do a cold soak prior to fermentation?

Very helpful, thank you!

Thanks for the replies. If doing a cold soak or using frozen fruit I know it’s not necessary, but is it worth it? What effects does it have on flavor? Does skin thickness of the fruit matter, like a pinot vs zinfandel?

I’ve never added peptic enzymes to the must before primary fermentation, but I’m considering giving it a try. I have about 15 gallons of frozen Zinfandel must from the Russian River Valley in Sonoma County. I wanted to see who has made wine with and without it and if you noticed any benefits one...