I am making Cab. The last one I made I did not extend the maceration or
do cold soaking and the result lacked body. I will be doing cold
soaking for about 2 days with dry ice, but I was wondering how it is
even possible to extend the maceration safely.


Ric wrote:
> I would first ask myself - "why", and look for an answer other than 'other
> people have been doing it'.
>
> A chart in Margalit's book suggests that color extraction DROPS after about
> 8 days - so that would not seemt o be a valid reason.Increasing tannins?
> Does the grape need it?
>
>
>
> "marcO" > wrote in message
> oups.com...
> > Question: I have never wanted to extend the maceration past dryness
> > for fear of something bad happening, yet I hear people doing it all the
> > time. My assumption was that these people had nice Stainless Steel
> > fermenters they could close up tight from O2, but my setup is not so
> > elaborate- Plastice drums with cloth to keep the bugs off. Am I
> > missing something here? I'm making about 110 gal and I don't want to
> > risk it by letting it sit around dry.
> > any thoughts?
> > Marco
> >
> >