pressing zin

[david fryer]

we have cab coming in next week. although, the date isn't set. and my tannat sometime i am guessing the 22nd - 27th. anyway tmi. need to press zin this week wednesday or thursday to free up ferms for transportation and i will need space in my cellar. 

anyway, who can help press wednesday or thursday?

dave

[Greg Friday]

I can in the evening...I'm not retired yet

Sent from my iPhone

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[Greg Friday]

Sent from my iPhone

[david fryer]

thursday? that would give it 10days maceration. co2 production is slowing and temp is dropping.

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From: Greg Friday <gfcoq...@gmail.com>
To: vine...@googlegroups.com
Sent: Monday, September 19, 2016 8:44 AM
Subject: Re: pressing zin

[Will Guyette]

I should be able to help out with pressing for a bit Thursday evening.
Looks like Cab is 9/28 now, so that is good as some meetings came up,
and I wasn't going to be able to do tomorrow.

-
Will


On Mon, Sep 19, 2016 at 9:25 AM, 'david fryer' via Vineland

[Greg Friday]

Is ten days long enough?

Sent from my iPhone

[david fryer]

i like to press before the co2 stops completely. to keep the fruit flies at bay. i think 10 days is fine. we have done 7 or 8 in the past. anyway the temp is coming down and will be room temp by thursday. 

dave

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From: Greg Friday <gfcoq...@gmail.com>
To: vine...@googlegroups.com

Sent: Monday, September 19, 2016 10:51 AM
Subject: Re: pressing zin

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[Greg Friday]

Are you sure it will have enough tannins.  The '15 Amador Zin, which only had 8 days before press, is really light.  Its actually see-through.  I'm worried that we will have more super light zin...

Greg

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[david fryer]

i think it will be fine. with punching down 2-3 times a day we are getting a good maceration. oh yeah and a word of caution about punching down: one doesn't need to hit the bottom of the fermenter with the puncher. speaking of tannins, that would break seeds releasing all kinds of unwanted tannins. oh btw, i inoculated my zin and had some extra so i put it in your 300# too.

hey mike if you are reading this might be a good idea to get  some ML and add it while the primary fermentation is rolling at its peak. ML likes heat to work. it should be at its height tomorrow or the next day.

dave

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From: Greg Friday <gfcoq...@gmail.com>

To: "vine...@googlegroups.com" <vine...@googlegroups.com>
Sent: Tuesday, September 20, 2016 9:43 AM
Subject: Re: pressing zin

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[mikeyj68]

Thurs or Friday that's 3-4 days. Interestingly I've read various scenarios for malolactic--add at the beginning of ferm process; add after fermentation or add a few days after ferm begins. One point made in one article--Malo competes with regular and lowers alcohol level. Anybody hear that before. So my take is that there are more ways to "skin a cat" and all can work. I know with my 14 I added Malo granules after fermentation and it turned out very good. But for now I'm doing the 4 days.

Sent via the Samsung Galaxy S7, an AT&T 4G LTE smartphone

[david fryer]

i had an incomplete ML once when doing it after during secondary. so i have a lot of zin that tastes like broc or donkey and goat. not my fav. so i am trying this way this year. it is supposed to work better when the temp is higher, hence middle of fermentation. i have never heard that ML lowers the alcohol. but, that doesn't mean anything, meaning i have not heard or read everything!!!!!

anyway depending on who you talk to you get as many recommendations for the best time to add ML.

dave

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From: 'mikeyj68' via Vineland <vine...@googlegroups.com>
To: vine...@googlegroups.com
Sent: Tuesday, September 20, 2016 12:38 PM
Subject: Re: pressing zin

[mikeyj68]

I don't know what was meant by the lower alcohol  comment. I'm going with 4 days. Hip recovery is going very well. I'm able to go in the pool which is great for my exercises