Forgot one thing. I would add 50ppm SO2 before cold soaking. that's
approx 1/4 tsp of meta per 2 crates of grapes. I would add a little
more if the ph was over 3.8 but I always add tartaric acid to get the
ph down to about 3.3 before fermenting a Cab which makes 1/4 tsp
plenty,



Bob

wrote:
> LAst year I made Cab and it came out nice, but lacked body, and was
> lighter in color than I had wanted. This year I would like to change
> both of those things. This is what I was thinking, please offer advice.
> I was going to cold soak for 48 hrs with dry ice, but then I have been
> reading about extending the maceration. Perhaps I only need to do that
> rather than cold soak. - of course I have heard of both being done for
> Cab. If I do cold soak, do I need to protect the must from O2 as I
> would have to do for extending the maceration?
> Any other advice?
> thanks
> marco