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Another Extended Maceration Question

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pete1325

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Hi, this extended maceration issue has me thinking. We'll be crushing/de-stemming in a month or so. We usually macerate for only a week before pressing. I always thought that wasn't long enough, but being part of a bigger group I never said much, old habits are hard to break with some folks. This year I was thinking about taking a couple zip lock bags of the pressed skins and add them back to my juice to extend the maceration for a few more weeks while going through primary fermentation. Will that serve as extending the maceration? By the way, we use a hydraulic press which really press the skins dry, not sure if that makes any difference. Thanks.
 

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