"Dan Emerson" > wrote in message
om...
> I have just a few red wines under my belt (in more ways than one) and
> I have a question on pressing. I have heard that it is best to press
> when 'the cap falls'. What does this look like?

When the cap falls, the surface of the fermenter will be clear juice. I
have rarely observed this phenomenon, and concur with Lum that it's risky to
wait for that point. Unless you're conducting extended maceration (and know
what you're doing), you should press at or near dryness.

Tom S