I can't make distinct references, but I have read of wineries doing
both. I'm new to this, only having made wine twice before. My results
have been good, and I'm trying to get better and better. This year,
cold soaking, I'll see if I get better results. I am trying to only
change one variable at a time. But this is hard to do when the cycle
time for wine is so short and the desire to get better is so great.


pp wrote:
> marcO wrote:
> > 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.
> >
> >
>
> Cold soak and extended maceration don't make sense done together on one
> wine. Generally speaking, the first is used to extract colour with the
> intent to press early to get a fruity wine ready to drink. The second
> is used to extract tannins and give them time to polymerize, and it's
> done to make well-structured, big reds. As somebody already mentioned,
> after about a week you're start losing some colour, so extracting
> colour early via cold maceration doesn't make sense in this scenario.
> If you decide to macerate, I'd go with the extended maceration for a
> Cab as long as you've got good grapes.
>
> Pp