RJS RQ "Big Shot" skin punch down question

[roddog]

Hello. New to kit winemaking but versed in beer, cider, and mead. Got the "Big Shot" Cab Sav/Merlot going, it comes with dry skins, a crapload of oak and RC212 for yeast. Fermenting under temperature control @ 77 (per instructions) and I did a half shot of Fermaid O as some have suggested this for 212.

The instructions say to punch down every few days and pull the skin bag when it gets under 1.020 (started @ 1.103). I've been punching the skin bag down a couple times a day and wonder if why it says to pull the skins when under 1.020. Any suggestions or thoughts on when the proper time is to pull the skins?

 

[cmason1957]

Hello. New to kit winemaking but versed in beer, cider, and mead. Got the "Big Shot" Cab Sav/Merlot going, it comes with dry skins, a crapload of oak and RC212 for yeast. Fermenting under temperature control @ 77 (per instructions) and I did a half shot of Fermaid O as some have suggested this for 212.

The instructions say to punch down every few days and pull the skin bag when it gets under 1.020 (started @ 1.103). I've been punching the skin bag down a couple times a day and wonder if why it says to pull the skins when under 1.020. Any suggestions or thoughts on when the proper time is to pull the skins?

I would leave those skins in until the sg hits just about 1.000 and fermentation is nearly complete. I would be punching down at least twice a day, also.