You can but that will lead to extra tannins in your wine. No I haven't done that.
Does anyone process their grapes without destemming? Meaning you crush with stems and press with stems?
Not a problem with whites. In fact, this year, we are not even going to crush out whites. Just toss the whole cluster into the press and apply low pressure over several hours. The stems serve as a channel to allow the juice to escape when under pressure.
Well we pressed off the whites last friday night. Found that the best tecnique is to load 6 inches of grapes, press, then load another 6 inches press, and so on.
After the press was filled, I then just applied low pressure for a couple of hours. I then had to "Fork" (or stir) the grapes, then apply light pressure again.
The juice comming out of the press had significantly less particulate matter (Pulp, Etc) then when I crushed/destemmed. Can't wait to see what the final product is like.
I added some each time I loaded a layer of grapes.
My pres iss a #55 and is hydrolic.
His press is the sweetest thing Ive ever seen on this Earth! I was thinking of cold pressig my grapes but I did crush them first and immediately put them in the press.
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