Press or wait

[berrycrush]

This batch of Cab Sauv is fermenting pretty slow in the primary. After two weeks it has only reached sg=1.040( 1.114 at start ). The cap thinned a little but not much, and it is still fizzing and bubbling. I plan to press tomorrow, is sg 1.04 too high for doing that?

 

[Boatboy24]

I'd be more concerned about the rate of fermentation. I assume your SG is still moving. What are your must and ambient temps? I think after two weeks on the skins, you should probably press.

 

[berrycrush]

I'd be more concerned about the rate of fermentation. I assume your SG is still moving. What are your must and ambient temps? I think after two weeks on the skins, you should probably press.

SG is moving, it was 1.054 two days ago. It is in my garage so the temperature is 50/60 and the must temperature is in the low 70s. I put insulation around it and a heat lamp on the lid on Friday and punched down more often in the last two days.

 

[Boatboy24]

OK, so maybe the cooler temps are to blame. Sounds like you're moving along, albeit slowly. I think two weeks is about as much time as you'd ever want on the skins, though I've only done a few all grape batches so far. I'd press.

 

[berrycrush]

I am thinking of pitching ML bacteria right after press, while the fermentation is still going (sg=1.04). Any adverse effect starting MLF while sg is still above 1.0?

 

[PCharles]

With your sugar so high, I'd expect you may never see it get down to 1.000. I expect you will have to add sorbate at some point. Am I wrong in saying that sorbate and MLF should not be mixed? By that I mean add sorbate, but don't do the MLF.

 

[grapeman]

Have you fed the yeast at all with nutrient of some sort? What strain of yeast are you using? I don't think the sugar was too high at the start. It will be fairly high in alcohol, but not extreme for a full bodied red. I would feed it some more nutrient (even DAP is better than none at all), leave it alone until a bit more dry, press and then innoculate with MLB along with some MLF nutrient.

 

[berrycrush]

I haven't used any nutrient since I have no idea what YAN my must has. The yeast is Red Start Premier Cuvee. I plan to press today because I am at home today or I have to wait till Saturday. I imagine it will be dry by then but then it would be 18 day's of fermentation with skin. Once pressed I can move the carboys in door so it should finish faster.

 

[JohnT]

Pressing is a decision I make based on the color and aroma of the wine. I find that 6 days is more than enough for most reds (provided you are punching down at least twice a day.

I would go ahead and press it if you are happy with what the maceration has given to your wine. If the SG is still high, place the pressed wine into a primary fermenter or leave a good amount of room in your secondary (since the wine is still working).

I would wait on MLF and only do MLF on a dry wine. Although there is only a slim chance, bad things can happen when doing MLF in the presence of sugar.

 

[berrycrush]

Thanks to all for your input. I pressed yesterday. Do these seeds look green or brown to you?

 

[sour_grapes]

They look brown to me. Why do you ask?

 

[berrycrush]

They look brown to me. Why do you ask?

... it is recommended by experts that one should cut down skin contact time if the seeds are green. I had it for two weeks so I am concerned.