I grew about 30lbs of cab grapes this year. Crushed by hand and started fermenting in a sealed bucket. Crushed the evening of the 7th. Started yeast evening of the 8th. Been punching down the cap 2x per day. Fermentation was going strong until this last thursday when it slowed down considerably. I still have the skins in there. Starting brix was 23. Have not measured SG lately. Its bubbling about ever 3 mins now.
I've read so many different methods on when to press. Campden after press etc. My general question is:
Do I need to press the skins asap? I have the very small stems in there too. Or can I wait to press? I've read to press when SG is under 1.03 to 1.01. I've also read you can leave the skins on longer.
Also, do I need to continue punching down the cap?
The wine tastes and smells good for this time in the process.
This is my first time making wine and my first post. Thanks!
I have about 20 vines in my yard that are 3 years old.
Looking forward to joining this forum as I've learned a ton so far!
Thanks!
Todd
I've read so many different methods on when to press. Campden after press etc. My general question is:
Do I need to press the skins asap? I have the very small stems in there too. Or can I wait to press? I've read to press when SG is under 1.03 to 1.01. I've also read you can leave the skins on longer.
Also, do I need to continue punching down the cap?
The wine tastes and smells good for this time in the process.
This is my first time making wine and my first post. Thanks!
I have about 20 vines in my yard that are 3 years old.
Looking forward to joining this forum as I've learned a ton so far!
Thanks!
Todd