Tim O'Connor ) wrote:


>"Tom S" > wrote in message
.com...
>.
>. "Tim O'Connor" > wrote in message
>. ...
>. > Tom, do you do whole berry press on your Chardonnay or do you crush
>first?
>. > That is, can you get adequate pressure from a typical home water line to
>. > press whole berries? I've tried whole berries with a small ratchet
>press
>. > and it was damn near impossible without bolting the press to the floor.
>. > Looking for an alternative.
>.
>. I have never done whole cluster pressing because I don't believe you get
>the
>. best part of the fruit that way. I crush and cold soak the fruit with
>. pectic enzyme and press the next day.
>.
>. However, I'm sure that 3 atmospheres in a bladder press will do the trick
>if
>. that's (whole cluster) your schtick. :^)
>.
>. Tom S
>.
>Actually, for my chardonnay I take the same approach you do, crush cold soak
>for 12-24 hours and then press. But I only make a chardonnay when I buy a
>new barrel (and barrel ferment), which is once every 2 or 3 years. I was
>going to use whole cluster pressing for some Gewurz that is usually
>available. Sounds like a bladder press would work. This year the grapes I
>wanted didn't come through so I made a small amount of Sauvignon Blanc from
>juice. It will be a summer sipper to go with the 2003 Chardonnay.

>Tim


Hi Tim,

Okay, even I, who am so phenolics averse that I turn 1/2 a days
worth of Riesling pressing into 3 days worth of riesling pressing by
doing them all whole cluster, don't do that to Gewurz. For Gewurz,
I do something like what Tom is describing--crush and de-stem, cold
soak on the skins for 12-24 hrs, and then press and ferment. I've
always had it in mind that much of the varietal character in Gewurz
comes from the skins, and so from skin contact.


Dave
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Dave Breeden