I freeze the one gallon water filled jugs prior to throwing them in with the
must. Probably obvious but left out that part in previous message. Good
luck..
Jim Hall" > wrote in message
news
1CQg.747$ef2.598@fed1read09...
> If it were me, I would add SO2 after crushing if cold soaking based on pH
> level up to 40 ppm. Biggest thing I think you can do when cold soaking
> though is protect must from oxygen exposure. Seal it off best you can. I
> buy 1 gallon drinking water jugs from the market and drop those into the
> must rather than dry ice. Mostly because they have strong plastic
containers
> and screw tops and I don't cold soak for more than 24 hours. I don't
> actually cold soak red wine but do cold soak some white wines.. I think
the
> SO2 dissipates pretty fast and won't impact yeast after 24 hours.
>
> In Bordeaux, by the way, they blend Cabernet Franc with Cabernet Sauvignon
> to add color. Up to as much as one third is blended in.
>
> My understanding is long skin contact at end of fermentation phase
increases
> tannin but not color and excessive contact may actually reduce color.
>
> Another option out there.. Wine Labs, sells a pectinase enzyme, last I
> recall from their catalog a couple years ago it was called "Rapidase
> Ex-color". It doesn't add any color thats not present in the grapes
> obviously, "..but aids in extracting pigments and stabilizing them in
wine."
> I've used it a couple times on Sangiovese. Don't anymore. It certainly
> softened and broke down skins more than usual: however, since I didn't do
a
> side by side test can't be sure pectin had any affect at all.
>
> > wrote in message
> ups.com...
> > 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
> >
>
>