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Stevea51

Junior
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I have another beginner question. As a newby to the sport, I am finding this web site invaluable and appreciate all your time in answering questions. This is about specific gravity and when to press. I know until my caps no longer are floating to the top, its time to press. Does any one know what the specific gravity should be at that time might be?. I want to make sure that I dont press to early. thanks again Steve A Hollister CA
 

Luc

Dutch Winemaker
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Depends on what your brewing :p

When making a white wine you immediately press the crushed grapes.

When making a rose you press the crushed grapes after a few hours to a day.

When making elderberry wine I press the cap after 3 or max 4 days
no matter if it is still floating or not.

When making a dark grape wine pressing can take place after more as a week
or even more as a few weeks, depending on the kind of grapes and wine
you are going to make.

The end line is that you start pressing the caps when there is so much tannine,
color, flavor etc. etc. in the wine you think it is time to remove the cap from the juice.

Luc
 

cpfan

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This is a SPORT? Hobby or business maybe. Does this mean there's a chance it will make it to the Olympics??? Hmmm...winter or summer or both???

Steve (sorry, I couldn't resist) :D
 

Wine Maker

Rocco
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Measure Brix to know when to press.

For a dry red wine I wait until the brix reading is -1 to -2, then I press.
 

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