Well, I've made some peach and plum wines, and I manually broke the cap two
or three times a day. The fruit floated, and I didn't want it drying out.


"Tom S" > wrote in message
. com...
>
> "Matthew Givens" > wrote in message
> k.net...
> > It turned out to be a cap, and it broke up early this afternoon.
> >
> > I usually leave the cap that forms, as the yeast action breaks it up
> > naturally in 24-48 hours. Haven't any problems with this method yet.
>
> That may be OK with a kit, but don't try that with fresh grapes.
>
> Tom S
>
>