Thanks for the fast replies! I like a "big" cabernet and am just paranoid that if i press early it will be to fruity. Of course i am also paranoid that if i wait i will come down one morning to a rotten egg smell. I would either press today or have to wait until wednesday. Since it is still forming a pretty good cap, i am assuming there are still some hungry yeasts in there. If it was your wine, would you press now or wait 3 days?