SG Brix,
It sounds very close, I am not sure why you need to wait for pressing. But
if you believe that the wine will improve then delay your trip if at all
possible. If not then press as normal but save the skins. Would they fit
in the freezer or cold storage. Then if necessary you have the option of
experimenting.
Joe

"sgbrix" > wrote in message
om...
> My bible is usually Pambianchi's "Techniques in Home Winemaking".
> Usually I always let the batch in the primary fermentors go down to
> 0.990. However on pg 137 he states that when the "fermentation has
> subdued and the sugar concentration has reached 0.0 Brix (between
> 0.990 and 0.995), the wine should be racked and transferred to another
> fermentor."
>
> This would be very preferably to me right now since I really should
> leave town Monday morning for some business but as you all know the
> wine comes first...
>
> This is a zin from Lodi on old vines that I have been doing the same
> way from as long as I can remember. I figure based on other years that
> the pressing should not take place until possible tue-wed, me being
> out of town this is not good.
>
> Talk to me,
>
> SG Brix