KevinAZ
Junior
- Joined
- Dec 18, 2020
- Messages
- 14
- Reaction score
- 13
Hi Vintners,
I just started my first country wine (Prickly Pear) yesterday. I've got my raisins and my fruit in a mesh bag and it looks like for whatever reason the bag is keeping the fruit about 95% below the surface. There's really just a couple of little mesh "bubbles" sticking up. Would I be able to skip punching down? Or is it better just to do it and be safe rather than sorry? I'm really new to this and just don't want to introduce too much oxygen in the mix.
Now that I'm thinking about this question more, I am remembering that the bubbles from the fermentation could raise up the fruit. Is that right? So punch down and just try to be too violent about it to keep the oxygen at bay?
Thanks,
Kevin
I just started my first country wine (Prickly Pear) yesterday. I've got my raisins and my fruit in a mesh bag and it looks like for whatever reason the bag is keeping the fruit about 95% below the surface. There's really just a couple of little mesh "bubbles" sticking up. Would I be able to skip punching down? Or is it better just to do it and be safe rather than sorry? I'm really new to this and just don't want to introduce too much oxygen in the mix.
Now that I'm thinking about this question more, I am remembering that the bubbles from the fermentation could raise up the fruit. Is that right? So punch down and just try to be too violent about it to keep the oxygen at bay?
Thanks,
Kevin