Worth saving pressed skins?

[FTC Wines]

We just finished pressing our Cab, fermented 8 days, Brix -1 at press via hydrometer. Got 7.5 gals out of 108 lbs of grapes. No water added. Is it worth freezing the skins, with oak chips, to add to a mid level kit later? Roy ps new press worked great!

 

[vacuumpumpman]

I like to make a 2nd pressing out of it as long as it is not overly pressed.

Or you can freeze them and add them to a juice bucket to get more tannin and color from it .

 

[FTC Wines]

Steve, I pressed them fairly hard. Couldn't get any more juice out of them. The pressed skins were very dry. I saved 2 full gallon bags in freezer. Probably will add them to Home Winery Concentrate Cab Sav. Thanks Roy

 

[cmsben61]

Nice looking full wine rack in the picture!

 

[Runningwolf]

You could certainly try it and let us know how it works for you. I never heard of anyone doing this before.

 

[Rocky]

Roy, the press looks great. One question. It appears to me that you have lined the opening in the base of the press. Am I correct? Hard to tell from the picture but it looks like a piece of PVC tubing and it also looks like you beveled the top edge inward. Are you really that clever or are my eyes deceiving me?

 

[Bartman]

Rocky, I noticed that too - it seems like a good idea. But what I can't figure out is, how is that press so clean??!! No red wine stains at all?

 

[Pedro_PT]

You can always add some water and sugar to the skins and referment them, it will make a nice light wine or you can use the refermented wine to make a fairly nice brandy if you have a distiller.

 

[kevinlfifer]

I actually get pressed skins (cake) from a local winery to add to kits and it really helps. I add 5-7 lbs per kit. That is usually a gallon ziplock bag about 2 inches thick.

I think you'll find it worth the effort. Use some peptic enzyme to help get as much out of those skins as possible.

 

[Bartman]

Interesting - I have used my discarded grape skins as mulch around my trees and bushes.

 

[Wild Duk]

I will be using 100# of pressed Malbec grapes and put them in a Amarone juice bucket that I have ordered. We we see how this turns out. Hopefully give the juice bucket the extra body that they usually need.

 

[jsiddall]

I have done this a few times now and it definitely improves a juice bucket or kit. Perhaps some extra body but I immediately noticed the flavor and tannins.

This has been discussed previously on the kits forum. Member @colemanm put me onto it. For example see:

http://www.winemakingtalk.com/forum/showthread.php?p=565140&highlight=coleman#post565140