Extended Maceration and temperatures

Discussion in 'Kit Winemaking' started by crushday, Feb 19, 2019.

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  1. Feb 19, 2019 #1

    crushday

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    I'm wondering if anyone has any experience in extended maceration (EM) and cooler temps? I have a combination of whites and reds fermenting in my thermostatically controlled fermentation room. I'm ready for the whites to chill down a bit but I have two reds in EM for the next month or so.

    In your experience, can I cool the room and keep the EM sound?
     
  2. Feb 19, 2019 #2

    cmason1957

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    I think you probably help the EM by decreasing the temp. Maybe to as low as 40 or 50 F.
     
  3. Feb 19, 2019 #3

    crushday

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    Thanks for the info...
     
  4. Apr 10, 2019 #4

    Keith5

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    When doing EM, should the wine be stirred daily? Weekly? Nor at all?
    I’ve got a Eclipse Lodi Cab ii in day 3 of EM. Just wondering what you guys have done. I want to let it go 2 weeks before adding the Kmeta and additional oak. Thanks
     
  5. Apr 12, 2019 #5

    jgmann67

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    I punch mine down twice a day for two weeks. By then, the grapes have lost most of their buoyancy. So I dose (if they’re done fermenting), seal it up with a lid and a bubbler, and slosh my wine once a day till the grapes sink. The I just leave it alone till the EM is complete.
     
  6. Apr 12, 2019 #6

    kuziwk

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    Are you guys racking it off the Lee's before leaving it for 6 weeks In the primary bucket?
     
  7. Apr 12, 2019 #7

    Keith5

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    I have the Lodi Cab I in a FastFerment conical and plan to remove the collection ball this weekend, add kmeta, add the oak, fill the ball with co2, reattach quickly, then open the valve and let it EM for another 3 weeks. I’m planning o leave the bag of skins in there for another 3 week EM.
     
  8. Apr 12, 2019 #8

    jgmann67

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    I don’t.
     
  9. Apr 13, 2019 #9

    Boatboy24

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    Nope. That's the whole idea.
     
  10. Apr 13, 2019 #10

    ras2018

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    Anyone have knowledge of doing extended maceration on dry skins? Same benefits? Just started the RJS Amarone Classico. Wondering if it’s worth the trouble.
     
  11. Apr 13, 2019 #11

    Brian55

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    Yes, yes probably more so than wet skins, nice kit, and yes.
     
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  12. Apr 13, 2019 #12

    kuziwk

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    Wouldn't the risk be that we would get off flavor by leaving it on the lees? I Do have a bucket that I drilled out for a bubbler which seals tight, would this be sufficient for this? The only concern I have is oxidation but I guess we are all putting in sulphites and sealing it up, even a lot of kit manufacturers are saying to not top up anymore as the headspace in the carboy wont cause any problems for the 3 weeks the wine is clearing.
     
  13. Apr 13, 2019 #13

    pillswoj

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    Most of us are using fermonsters or big mouth bubbles for EMs, I have done 7 or 8 EMs so far the longest being 9-10 weeks. I have done these with RJS dried skins the wet jammie skins from WE, CC, and RJS and the all grape packs from MM. They have all been successful with no off flavours. I am interested jgmann67s attempts with shorter times but have more or less standardized mine on 2 months. The various wet grape packs need pressing (or squeezing the bag) when done, the dry skins I float loose and just rack off them at the end.
     
  14. Apr 14, 2019 #14

    jgmann67

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    I’m going to do a 5-6 week with my next red kit. Probably ordering it in May.
     
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  15. Apr 16, 2019 #15

    BigSell

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    Doing my first EM, locked down the primary lid with airlock at SG .998. Did not add any K-met, shooting for around a 4 week EM. It's been about 9 days, There is still positive pressure in the primary bucket from the last bit of fermentation that took place, what do you all think, will be OK or should I open the primary and dose I with K-met?
     
  16. Apr 16, 2019 #16

    crushday

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    BigSell, I have done dozens of EM's this same way - without K-Meta - which I add after I press the muslin bag with my fruit press. I typically go 60 days in EM.

    Don't open the vessel. Even if the pressure stabilizes and shows neutral or negative. If you move the fermentor to a cooler space, your airlock will show negative because the contents will begin to cool and CO2 will contract and create negative pressure. If that happens, I assure you it is fine.

    You'll have noticeably better wine; fuller, more tannic and rich in color. Do yourself a favor and skip the Sorbate. You don't need it or want it.
     
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  17. Apr 16, 2019 #17

    BigSell

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    Thanks George,
    Appreciate the guidance, lowered the temp today from 76 to ambient around 68 for the duration. As I have experienced liquid sucked from the airlock when moving to cooler temps I use 50/50 vodka/water. Then silicone venting stoppers on the carboy. I always skip the sorbate and age in glass carboy for at least a year before bottling.
     

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