time between primary fermentation and pressing
orlando....@gmail.com
may
have to delay pressing the grapes after primary fermenation (after sg
is
below 1.0). How long could one practically wait before pressing and
beginning secondary fermentation? I am in Pennsylvania and this
appears to be an Indian Summer type of fall.
Thanks.Orlando
Luc Volders
The grapes are left in the fermented wine for at most 30 days.
However it depends on the kind of grapes/fruit you are using.
Leaving the lees for a long time in the juice/wine may extract
excessive tannin due to which the wine has to age a long time
before becoming drinkable. Again depending on the kind of grapes.
Luc
orlando....@gmail.com wrote:
bobdrob
perceived calmities... YMMV...
<orlando....@gmail.com> wrote in message
news:f5e11fb7-b561-4a01...@i12g2000prg.googlegroups.com...
Steve
We are waiting two days due to scheduling issues. 11 day fermentation,
wait two days then press. 1900 lbs of California Old Vine Zinfandel and
Alicante 75/25 co-fermented. Pressing this weekend. Haven't let it sit
much more than 2 days after fermentation has stopped in the past.
Steve - also in PA
orlando....@gmail.com
> There is a technique called post fermentation maceration.
> The grapes are left in the fermented wine for at most 30 days.
> However it depends on the kind of grapes/fruit you are using.
> Leaving the lees for a long time in the juice/wine may extract
> excessive tannin due to which the wine has to age a long time
> before becoming drinkable. Again depending on the kind of grapes.
>
> Luc
>
> > This is an odd question but due to some extraneous circumstances, I
> > may
> > have to delay pressing the grapes after primary fermenation (after sg
> > is
> > below 1.0). How long could one practically wait before pressing and
> > beginning secondary fermentation? I am in Pennsylvania and this
> > appears to be an Indian Summer type of fall.
> > Thanks.Orlando
>
> --http://www.wijnmaker.blogspot.com/
Luc et al - -
I am making an alicante / grenache blend (2 /1). Readings taken this
morning range from SG .998 - 1.0+. I suppose I can wait two weeks, but
never having done that before, I am more than a bit nervous about it.
Orlando.
orlando....@gmail.com
> orlando.ville...@gmail.com wrote:
> > This is an odd question but due to some extraneous circumstances, I
> > may
> > have to delay pressing the grapes after primary fermenation (after sg
> > is
> > below 1.0). How long could one practically wait before pressing and
> > beginning secondary fermentation? I am in Pennsylvania and this
> > appears to be an Indian Summer type of fall.
Jerry
Hi
Letting the juice sit on the skins and seeds for a few days in a
relatively cool environment will be fine. Relatively cool is somewhere
between 55-65 degrees F.
We do this often at the winery, and at times have let wine macerate
for 4-6 days with no ill effects. Actually extended maceration have
insignificant effect on composition or on sensory effects of the
resultant wine. Historically, seed tannins have been blamed for many
things. Interestingly the most recent research has shown that seed
tannins usually thought to be the culprit - are not themicat issue.
In fact seed tannins may be the molecules that eventually make wine
more drinkable! [Wines & Vines, October, 2009 pg. 56]
Hope this helps.
Jerry
De Angelis Wines
gregmg
will help protect the wine.
Greg G.
Steve
Follow up: Pressed on 10/25 First Racking on 11/2. Will rack once more
before transferring to oak for 6 months. Using a 2 year old 30 gal
American Oak and a newly purchased 30 gal ReCoop French Oak
http://www.recoop.net/index.html which replaces a 6 year old 120 liter
French Oak that we are retiring.
Steve
Steve