TimTheWiner
Begintner
- Joined
- Feb 2, 2012
- Messages
- 307
- Reaction score
- 4
I purchased a crusher/destemmer and bladder press last week and 110 lb each of Lodi Zin and Cab Franc. I have only done kits thus far and hoping I am doing things correctly. Crushed and stemmed both into large wide vats. Measured 25 and 22 brix. Added pectic enzyme, k meta and 1/4 oak powder to each. Sat for 2 days covered with sheets and then pitched yeast (I think I added nutrient as well). When exactly do I press? It is fermenting on skins right now and punching down twice daily. Do I ferment dry then press or just give it a few days? Also my Vinmetrica reagents are expired so I have to wait for new ones to arrive in 3-5 days to test pH and TA.