Thanks for the information!
I would like to try this next year and hopefully get darker cabs and
pinot noir.
Do you still need to punch down and stirr the skins after you start
this extended fermentation?
Joe

wrote:
> If you keep a layer of CO2, you need a couple sheets of plastic wrap
> first so you don't just carbonate you wine. You also need to replenish
> the CO2 often enough to eventually remove the O2 that is present. the
> two gases will constantly mix when you add CO2.
>
> Ray Calvert wrote:
> > You must keep a layer of CO2 on the wine. You can either ferment in a
> > sealable container that allows you to keep the cap down such as a stainless
> > steel primary with a floating top or you can use a CO2 canister and maintain
> > a CO2 layer on top of the wine.
> >
> > Ray
> >
> > "Pino" > wrote in message
> > ps.com...
> > > An article on the health benefits of wine said that the traditional
> > > methods used in Southern France and Sardinia were responsible for the
> > > higher phenolic content of their wines.
> > >
> > > Does anyone know what this method(s) are? Apparantly key to these
> > > methods is fermenting on the skins for 2-3 weeks. How can this be done
> > > safely?
> > >
> > > thanks
> > > Joe
> > >