If you have a good way to seal it that is all that matters, the reason
you punch it down is to keep it away from air and vinegar bacteria. I
don't know that plastic wrap is going to make an airtight seal though.
Maybe others have thoughts. You can also submerge the cap using one of
those SS splatter screens and something heavy. Those screens are
really cheap at Target.

Joe


wrote:
> Is it CO2 still coming out of the must? If so, how do I put the plastic
> wrap on the must for extended maceration? I figure that if I still
> have a cap forming after I punch, that means I still have CO2 coming
> out, so I don't need the plastic right away. Should I wait until it no
> longer forms a cap to put the plastic on it? advice please.
> thanks
> Marco