My 6 gal of pinot noir has fermented a lot quicker than i had planned. It was at 0 brix yesterday (1 week after fermenting began). I was hoping to press Saturday morning and then rack off the lees Sunday afternoon. Assuming that i am at - brix today, is 3 days too long to wait before pressing?
Primary fermentation to press
- Thread starter pecka
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winemaker_3352
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IMO - if this is still in the primary - the yes - with the SG/Brix level being that low - you don't have the protective layer of CO2 being produced.
I would press off and make sure you keep your carboy topped up.
I would press off and make sure you keep your carboy topped up.
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I agree. As fermentation progresses, a protective "positive pressure" of CO2 ensures that no bacteria enters your must. IMO, you should press now since the layer of CO2 will no longer exist.
