Grapes have been crushed for a while now so pretty juicy, just added pectic enzyme. How much juice should I expect to have once this is pressed? I expected to barely get a gallon, but right now looks like I might get more, and in any event it looks far to full to start fermentation as is.
Adding oak and some wine tannin and probably more sugar to get it up to 1.095 soon, then piching yeast tomorrow night (before which I may pull out a portion of the solid must and press it, just to get the volume in the bucket down to 75% full).
EDIT: ok just checked sugar, had to add more, and bucket definitely about 95% full now. If I get a 5-gallon bucket for less than 2 gallons of fermenting juice will that be an issue? I'm assuming no, and that preventing oxygen exposure is only an issue once fermentation is done and the vino is in a carboy...but I'm guessing so any help would be apprectiated.
Thanks!
Adding oak and some wine tannin and probably more sugar to get it up to 1.095 soon, then piching yeast tomorrow night (before which I may pull out a portion of the solid must and press it, just to get the volume in the bucket down to 75% full).
EDIT: ok just checked sugar, had to add more, and bucket definitely about 95% full now. If I get a 5-gallon bucket for less than 2 gallons of fermenting juice will that be an issue? I'm assuming no, and that preventing oxygen exposure is only an issue once fermentation is done and the vino is in a carboy...but I'm guessing so any help would be apprectiated.
Thanks!
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