"seb" > wrote in message
om...
> > I've never found it necessary to break up the pomace with my bladder
press.
> > I just leave it on overnight under pressure. That's usually good for at
> > least 5 gallons extra out of a ton of grapes.
>
>
> Tom, you said you let the skin in the bladder press overnight to get
> more juice. No problem with fruit flies, oxydation, spoilage ? How
> much free SO2 you use to protect the pomace ?

Spoilage and oxidation aren't a problem as long as the fruit is free of rot
and mold. I don't sulfite my juice prior to fermentation, but I do chill it
to allow it to settle thoroughly and rack the clear juice into fermenters.
The juice turns brown under these conditions, but all the brown stuff drops
out during fermentation leaving the wine pale green after sulfiting and with
less potential to brown later because it's already finished with that. It's
been reported that wines that are aggressively sulfited at crush and heavily
protected from oxygen in their youth have a higher tendency for "pinking"
later. They are also harder to induce ML in.

I haven't found fruit flies to be much of a problem when leaving the press
out overnight. They don't like the cold nights during the crush season.

Tom S