It was both on purpose since I wanted to try it and see its results but also out of necessity since I do not have the time to press until this weekend.KeystoneHomebrew said:Was this on purpose, or out of necessity? Just curious.
After 10 days of fermentation all three bins are at around .998.... Tonight I shrink wrapped the bins and gassed them with Argon. Now.... 3 days of extended maceration.....
Boatboy24 said:Isn't an extended maceration usually started BEFORE the yeast is pitched? In other words: keep the juice cold and on the skins for a few days, then let it warm back up and pitch the yeast?
JohnT said:Good Luck, I hope it works out for you. I see this as very dangerous and would not recommend this to anyone.
Isn't an extended maceration usually started BEFORE the yeast is pitched? In other words: keep the juice cold and on the skins for a few days, then let it warm back up and pitch the yeast?
As soon as it got out in the air for a few minutes it level out nicely.... I decided not to take the chance and keep opening it to the air since it was only going through a 3 to 5 day extension. After the press I did a total blend that mixed the two fermentations of D21 and BM4X4.... Taste came together well.... Final blended SG came in at .995tingo said:Not tannic? Sounds like you pressed at the right time. Good job. Were you tasting everyday to watch for a change in tannic flavors?
Great experiment. And the wine looks great!
Are you doing an MLF on them next?
Cold soak is typically the term used for prefermentatoin soaking and extended maceration is the term used for after fermentation. I would not be surprised however if extended maceration is used to describe both phases.
Hehe, nice to hear.. I think my cold soak increased the sugar by a couple brix.. however, I have not tried mine side by side against a non coldsoaked wine. that ifs quite the extended mascrration you got going on.
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