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Message: <blockquote data-quote="winemaker81" data-source="post: 813339" data-attributes="member: 62">This is extended maceration, letting the pomace (skin packs) soak in the wine for a period after fermentation completes. It works by sealing the container prior to fermentation completes, so the CO2 fills the container, pushing out the air. This prevents oxidation and the humid environment prevents mold from growing on the pomace.If you open the container to check SG, you let air in and your wine is now in danger.While I can't answer why [USER=48632]@Matteo_Lahm[/USER] chose 15 days, my educated guess is that it's a duration that typically ensures fermentation is complete, long enough to provide benefit from the EM, and short enough that it won't exhaust the patience of new (and very impatient) winemakers.</blockquote>

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