Quantcast

Pressing before fermentation is complete

Wine Making Talk

Help Support Wine Making Talk:

4score

Member
Joined
Apr 25, 2013
Messages
457
Reaction score
412
Curious to hear from those who for whatever reason, pressed their must before it was complete. At what Brix reading did you press and did it complete after pressing? I understanding those looking to keep some RS but for those that don't want a sweet wine and pressed prior to completion, did it go dry?
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,606
Reaction score
6,491
Location
South Louisiana
Curious to hear from those who for whatever reason, pressed their must before it was complete. At what Brix reading did you press and did it complete after pressing? I understanding those looking to keep some RS but for those that don't want a sweet wine and pressed prior to completion, did it go dry?
I always press before dry, preferably in the 1.000 - 1.005 range if I can time it right. Never had a problem with fermentation continuing to dry from there.
 

CK55

Banned
Joined
May 30, 2018
Messages
710
Reaction score
154
I always press before dry, preferably in the 1.000 - 1.005 range if I can time it right. Never had a problem with fermentation continuing to dry from there.
Same I pressed my must yesterday after 6 days
 

4score

Member
Joined
Apr 25, 2013
Messages
457
Reaction score
412
Thanks. We pressed at 2.5 Brix yesterday because of timing/resources and now after a day of settling we see 2.5 Brix today. Hoping it rolls along soon.
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,606
Reaction score
6,491
Location
South Louisiana
Thanks. We pressed at 2.5 Brix yesterday because of timing/resources and now after a day of settling we see 2.5 Brix today. Hoping it rolls along soon.
About half the time, I see a pause in SG and physical activity for about a day, then it seems to kick back in gear. My money’s in your corner.
 

Ajmassa

just a guy
Joined
Oct 25, 2016
Messages
3,872
Reaction score
3,582
Location
S. Jersey/Philadelphia area
Thanks. We pressed at 2.5 Brix yesterday because of timing/resources and now after a day of settling we see 2.5 Brix today. Hoping it rolls along soon.
Aha! I figured there was a specific reason for the question.
I usually aim to pick up and crush on a Saturday with plans to press the next Saturday. Can’t exactly press at a moments notice- especially when i was renting a press.
And 7 days after crush it’s mostly been <1.000.
Last year it got stuck around 1.003 for a few days. I was confident the O2 at pressing would inject some life back into it. No luck tho.
 

stickman

Veteran Winemaker
Joined
Jun 16, 2014
Messages
1,644
Reaction score
1,537
Maybe your brix went up a little after pressing out some sugar hidden in those skins. It should be up and running soon.
 

winojoe

Joe "the Grape"
WMT Supporter
Joined
Nov 10, 2006
Messages
96
Reaction score
57
Location
Sterling Heights, MI
I prefer to perform a cold maceration, then press, then ferment.

But, sometimes I do ferment on the skins. In this case, I press before fermentation is complete. This CO2 produced by the continuing fermentation will help purge the air from the secondary fermenter.
 

Ajmassa

just a guy
Joined
Oct 25, 2016
Messages
3,872
Reaction score
3,582
Location
S. Jersey/Philadelphia area
I prefer to perform a cold maceration, then press, then ferment.

But, sometimes I do ferment on the skins. In this case, I press before fermentation is complete. This CO2 produced by the continuing fermentation will help purge the air from the secondary fermenter.
Can you elaborate on your cold macerating of the must? Large volume? And how long you going?
Seems like a great option but just not very realistic without some large controlled refrigeration unit or room.
 

winojoe

Joe "the Grape"
WMT Supporter
Joined
Nov 10, 2006
Messages
96
Reaction score
57
Location
Sterling Heights, MI
I have a chest freezer, and added a temperature controller on the power line. This way I can control the temperature above freezing, usually about 40 DegF. I perform a maceration for about a week or so.

Sometimes I will introduce an enzyme to help extract color and tannin from the skins. But, you have to be careful with that stuff; a little goes a long way. Using too much will make the skins all slimy. The end result is great. both the "free run" and "press run" have such rich color.
 

NorCal

Super Moderator
Super Moderator
Joined
Apr 17, 2014
Messages
3,186
Reaction score
3,321
Location
Sierra Foothills, Nor Cal
Pressing before it going dry is not a recipe for maintaining a sweet wine. It may result in one, albeit potentially unstable. I’d bet your wine will go dry over time as the strong yeast fight through the harsh environment and find the remaining sugar.
 

4score

Member
Joined
Apr 25, 2013
Messages
457
Reaction score
412
Pressing before it going dry is not a recipe for maintaining a sweet wine. It may result in one, albeit potentially unstable. I’d bet your wine will go dry over time as the strong yeast fight through the harsh environment and find the remaining sugar.
I had a Grenache that was about 1.5 - 2.0 Brix and it just never got there.
 

4score

Member
Joined
Apr 25, 2013
Messages
457
Reaction score
412
Good news....there's a LOT of CO2 still in the wine. Shaking the sample and getting rid of the CO2 and then re-testing shows 1.25 Brix instead of 2.5. Going to leave it alone in the brutes for a day or two more before transferring to the barrel.
 

Bubba1

Junior Member
Joined
Sep 1, 2012
Messages
342
Reaction score
725
Location
New York
I just pressed my zinfandel this morning at 1.005 checked it and the air lock is bubbling away Ill wait a day or so and let the gross lees settle some more and rack again and take another hydrometer reading I have been doing it like this with every batch of fresh grapes I do no problems at all.
 

jgmillr1

owner, winemaker
Joined
Jun 13, 2017
Messages
579
Reaction score
347
Curious to hear from those who for whatever reason, pressed their must before it was complete. At what Brix reading did you press and did it complete after pressing? I understanding those looking to keep some RS but for those that don't want a sweet wine and pressed prior to completion, did it go dry?
I find it depends on the grape and the style of wine you are intending. Press a Cab Sauv or Merlot at 12 brix and you'll leave a lot of tannin behind and be left with a softer wine to be consumed earlier. But if you leave a Marechal Foch on the skins for a week and you'll understand what the "Foch" aroma means when you drink it.

The RS is an entirely separate issue that is a choice of how you manage the fermentation/style, not when you press.
 

Latest posts

Top